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Archive for July, 2009

Recycling Dinner

As I mentioned before I turned my Turkey Stuffed Peppers into Sloppy Joes the next day for lunch. In our house we love Sloppy Joes. It is always so comforting and delicious. It reminds me of living in San Francisco. I don’t know why but there you go.

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So how did I do it?

Easy. I just took a pepper and chopped it up. I put it in a small fry pan and added ½ cup of Amy’s Organic Marinara Sauce, 1 tsp. of Worcestershire Sauce, 1 Tbsp. Dijon Mustard, and a dash of hot sauce. I cooked it until it was gooey. I split it between two sandwich thins and added a slice of soy cheese to mine and Kraft singles to David’s. With a side of pickles yum!!

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BTW

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By the way I finished the couch to 5k challenge!!! I ran 3.1 miles.

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It felt great and I rewarded myself with a great breakfast. Running is so cleansing.

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I am up here in the mountains with my family celebrating the life of my Uncle Glen.

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I ran tonight after dinner without my iPod for the first time; just nature and me. No freeway sounds no other runners just me. Wow, what a wonderful thing. It was like meditation. Between being up here with family and a great quick run I feel renewed.

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I loved these peppers. They were wonderfully filling and later in the week I reinvented them. I get such a thrill when I can transform leftovers. I know, it’s the little things in life.

Once again I used Clean Eating as my starting point. They make wonderful recipes that only need a little tweaking to fit WW. I also love that each month they provide a two-week eating plan. The meal and snack ideas keep me from getting stuck in a rut.

These peppers were great and totally worth turning the oven on for. Although I think you could easily do them on the grill I am just out of gas.

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Turkey Stuffed Bell Peppers

5 Servings
4 Points/Serving

5 bell peppers
1 tsp olive oil
Salt and Pepper
2 cups onion, diced
2 cloves garlic, minced
1 pound extra lean ground turkey
2/3 cup low sodium canned tomato juice
1/2 cup cooked wild rice
1/2 tsp Italian seasoning
10 grape tomatoes, halved
2 oz soy mozzarella (if you are not a lactard use regular)

  1. Cut the tops of the peppers off and remove the seeds.
  2. Put the peppers tops and all in a large pot and cover with water.
  3. Bring to a boil and cook 4 minutes until the peppers just start to soften. Then remove and rinse in cold water.
  4. Meanwhile in a large sauté pan heat the olive oil over medium and add the onion and sprinkle with a pinch of salt and pepper.
  5. Once the onion is starting to go translucent add the garlic and cook another minute before adding the turkey and another pinch of salt and pepper.
  6. Cook the turkey crumbling as you go.
  7. When all of the turkey is crumbly and cooked add the tomato juice, rice, seasoning, and tomatoes.
  8. Cook until the juice is all soaked up by the turkey and rice.
  9. Now your peppers should be softened mind you don’t want them to be mushy just pliable.
  10. Stand the peppers in a baking dish and fill with the turkey mixture. Top each pepper with cheese and bake at 350 for 15 minutes.

I will post the leftover recipe soon. It was just as good as the original meal.

Also I am back in Northern California. I am here this time for a funeral so I am not sure how my posts will go over the next few days. Stick with me I have some great recipes to share. I promise to be more regular with my posts.

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Chicken and Apricot

As you may have noticed I hate heat the kitchen up when the AC is pumping. I feel like it is wasteful and I hate to be hot. That means that this has been a week of salads. I made a chicken and apricot salad on Wednesday that I liked a lot. It had some very interesting flavors and all together it was very refreshing.  David said it was just “so, so,” But what does he know. Now that I think about it, he probably didn’t care for the tarragon. He is not a big fan of licorice flavors.

I adapted it from a Cooking Light Recipe. Their version had 5 points and mine had only 3 points!
Chicken and Apricot 2

Chicken and Apricot Salad

4 Servings
3 Points/Serving

14 oz chicken breast tenders
1 Tbsp fresh parsley, chopped
2 Tbsp fresh tarragon, chopped
½ tsp Kosher salt
¼ tsp ground pepper
cooking spray
1 tsp olive oil
4 Tbsp red wine vinegar
2 tsp Dijon mustard
8 cups of salad greens
3 medium apricots, thinly sliced
¼ medium red onion, thinly sliced

  1. Heat your gill up (I used the George Foreman) and sprinkle the chicken with the salt and pepper and herbs, reserving a bit of the herbs to add to the salad greens.
  2. Spray the grill pan with cooking spray and place the chicken on the grill. It takes about 3-4 min per side on a regular grill but the Foreman makes things go much faster.
  3. While the chicken is cooking start making the dressing. In a large bowl combine olive oil vinegar, mustard, and salt and pepper to taste and whisk well.
  4. Add the greens, leftover herbs, apricots, and red onion to the bowl and toss.
  5. Divide the salad between the 4 plates and top with grilled chicken.

This is a great quick meal for a hot summer evening. I hope you like it as much as I did.

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Trip To P-Town

I had a great time with my bff in Petaluma over the holiday weekend we ate and ate and ate. I was so happy but in the end all the food made me feel a little sick. I tried to stay as healthy as I could but still enjoy my favorites.

After a dinner out with Dad and Susan on Thursday I headed over to Nicole’s new home.
Dad and Susan
On Friday morning I woke up early and went for my run in her neighborhood and came home for a quick shake so I wouldn’t starve before she woke up. When Nicole finally woke up I was ready for breakfast. We decided to go out!!
N&E Breakfast
I had the Petaluma Eggs; basically, just poached eggs on toast with ham. Yum.
Petaluma Eggs
And Nicole had Huevos Rancheros.
Nicole's Eggs
After breakfast and poking around downtown we headed to the beach.
At the Beach
How amazing is Bodega? I just love it here.
Bodega
When we are in Bodega we always stop at Lucas Wharf
Lucas Wharf
And order the calamari!!!
Calamari
Okay that is not on Weight Watchers. I must say that it was amazing we had so much fun splitting this and dipping our huge slabs of sourdough bread in the butter and wine sauce. I also think it is important to indulge every once in a while. Just a that meal of indulgence doesn’t become a week of indulgence.

How do you recover from an over indulgence?

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BBQ Chicken Pizza

Pizza

Let me preface this by saying that if I had cooked it in the oven it would have looked better. As it was I was way too hot to turn the oven on so we put the pan on the grill. The last few moments we transferred it directly to the grill and it made the bottom crispy and delicious.

Boboli is a wonderful vessel for any pizza you chose the Whole Wheat Thin crust is fairly low in points so if you add ingredients carefully you can create a wonderful pizza. If you add lots of veggies and go light on the cheese it can be a filling meal with a salad on the side. This evening I went for BBQ chicken pizza.

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BBQ Chicken Pizza

4 Servings
5 Points/Serving

Butter flavored cooking spray
2 small yellow onions, sliced
1 red bell pepper, sliced
2 small summer squash, cubed
1 Boboli Whole Wheat Thin Crust pizza
4 Tbsp BBQ sauce, divided
1 generous cup TJ’s Simply Chicken, diced
2 oz fat free soy mozzarella, grated

  1. Heat a sauté pan over medium high heat and spray with cooking spray.
  2. Add the onions, bell pepper, and squash. Sauté until onions are caramelized and the other veggies are soft.
  3. Spread 3 tablespoons of BBQ sauce on the pizza shell. Then layer on the veggies.
  4. Combine the chicken and the remaining BBQ sauce and then evenly distribute over the pizza.
  5. Sprinkle cheese over the whole pizza.
  6. If cooking on the grill put the pizza on a pan and then put the pan on the grill cover and cook until heated through. Once heated remove the pan and grill the pizza directly on the rack for a minute and then remove promptly. (You don’t want the bottom to burn.) Cut the pizza into 4 pieces and serve with a green salad.

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Fajita 1
I always have fat-free refried beans on hand because I can always whip up something quick and filling with beans. Also I love Mexican food!! Have I mentioned that? This week was all about minimal grocery shopping for us. I usually like to shop on Thursdays and I left for my road trip on Thursday last week. All that to say I did a quick shop on Monday for necessities like milk and soymilk. So….by Wednesday we were running a little low and I wanted to clean the refrigerator out for Thursday’s big shopping and this is what we got.
Fajitas 2
I sautéed some onions, red bell pepper, and summer squash in Pam with Cajun spice blend. After heating up some small corn tortillas, adding the beans and sautéed vegetables I topped the whole thing off with hot sauce and green onions I had a wonderful 3 point meal.

How great is that? I love a meal that is quick easy and low in points. This totally filled my belly and made me happy before heading out to teach my night Pilates class.

What do you make when you are looking around in the fridge? I want to know.

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