Friday’s Weigh-in & a Really Good Dinner Recipe

Again, I didn’t have time to post on Friday after my official weigh-in.  This week the scale actually went down 2 pounds, which is an amazing thing, and I’m going to be happy about it, even though I didn’t even come close to getting to my goal of getting back to one-derland by March.  That’s really sad because I remember when I made that goal at the beginning of February, I actually thought it was a silly goal because it was so easy.  *sigh*

ANYWAY!  On to even better news!  A good WW recipe-find always makes me happy!

This one is from Emily Bites (my second favorite WW recipe site, after SkinnyTaste), and it’s called Spaghetti & Meatball Cups.  Look how cute they are:

ImageAs you can see, I served them with some steamed broccoli.  The plate of two meatball cups + veggies was 9PP+.  They were pretty filling and my whole family liked them.  Yay!  You should give ’em a try!


Easy Homemade FroYo

Hey look! A healthy Pinterest recipe that actually turned out great!


1 cup frozen fruit of your choice (I used peaches, strawberries and mangos)
1 container Greek yogurt (I used the 2PP+ Yoplait Greek, mixed tropical fruit flavor)
Some splenda (or not, if you don’t want to use sweetener.  I hate Greek yogurt, so I knew I wanted some Splenda.)
Blend it all together in your food processor until it comes out looking like ice cream.  That’s it!

It was really great.. and like I said, I don’t even like Greek yogurt.  I think next time I’m going to try the combo of lemon flavored yogurt with frozen strawberries.  Doesn’t that sound good??

1 PP+ Dessert!

Sometimes a girl’s gotta have dessert…but I don’t like to spend many points on dessert foods at all. So the other night I came up with this really low-point version of a strawberry shortcake.  It’s small, but yummy — and only ONE point+!


What exactly is it?

1/2 of an Eggo Nutrigrain Whole Wheat, Low Fat Waffle — toasted.
3-4 strawberries, chopped (I also added a little sprinkle of Splenda)
3 TBS of fat free cool whip.

There ya go! 
Like I said…. it’s small, but it gives you that dessert fix when you really need something sweet.  Enjoy! 

A Spaghetti Squash Expirement (and some really yummy turkey meatballs)

Let me start by saying — I LOVE spaghetti squash.

I used to make it maybe once or twice a month, but for the past few weeks, it’s become a Sunday night tradition for me to make some kind of spaghetti squash dinner for my husband and me.  So far we’ve tried two recipes from SkinnyTaste (Cheese Baked Spaghetti Squash Boats and Spaghetti Squash Lasagna) and last week I tried Rachael Ray’s Spaghetti Squash with Mushroom Ragu.  The two from SkinnyTaste were really good, but Rachael Ray’s recipe was a total bust. So bland and tasteless.  blech!

Anyway!  I wanted to make another spaghetti squash dish tonight, but I’m getting a little tired of the Italian theme.  I found a recipe for WW-friendly Asian meatballs and thought — why not try to make some kind of Asian spaghetti squash to go with it? I did a quick Google search for ‘Asian Spaghetti Squash Recipes’, and there were a couple, but none of them looked like exactly what I was looking for (or called for ingredients I didn’t have on hand). 

So I made one up. And it actually turned out really good!!  I basically just stir-fried the veggies I had on hand, then added a soy/peanut sauce that I’ve used for noodles before.. and voila!  “Thai Peanut Spaghetti Squash” was born!


Here’s my “recipe” if you want to try it yourself:

1 large spaghetti squash, cooked and strands removed. (My favorite way to do this is to cut the squash in half lengthwise, scoop out the seeds and place cut-side down on a baking sheet.  Bake at 350 for about an hour.)
8 oz thinly sliced mushrooms
1/2 red bell pepper, thinly sliced
1 large carrot, thinly sliced (I used my julienne peeler.  LOVE.)
1 tbs minced garlic
large handful chopped cilantro
2 tbs chunky peanut butter
1/2 cup soy sauce
juice from half a lime

1)  Mix sauce ingredients in a small bowl and set aside.  (If the PB doesn’t want to mix up with the soy sauce, you can microwave it for about 30 seconds and it should come together better.)
2)  Spray a large deep skillet with cooking spray and heat to medium-high.  Add mushrooms, pepper and carrots and cook, stirring often, for 4-5 minutes, until vegetables are tender.  Add garlic and continue to cook for another 1-2 minutes, until garlic is softened.
3)  Add spaghetti squash strands to the veggie mixture and stir to combine.  Turn off heat.
4)  Add sauce, and stir until all of the veggies are coated.  Top with cilantro and serve!

Now I’m not one of those people who pretends spaghetti squash actually tastes like spaghetti.  Let’s face it … it doesn’t.  But I have to say, with this peanut sauce on it, I almost fooled myself into believing I was eating Asian noodles.  And my husband (who is definitely not a huge fan of vegetables) LOVED it.  He even asked to take the leftovers to work with him tomorrow.  Yay!

But the best part?  I only had to count the points for 1 tbs peanut butter (actually less than that because I ate less than half of the recipe) because the rest of the recipe is Simply Filling.  Yay! 

Oh and the turkey meatballs were really good, too.  I found that recipe here.

So anyway… let me know if you give it a try.  And if you have any great spaghetti squash recipes, please share!  I’m sure we’ll be eating some more next Sunday! 🙂

Faux Mashed Potatoes

Well, this week’s fruit and veggie co-op bushel came with two heads of cauliflower — and wouldn’t you know it —  I had just bought a head a few days ago.  So that means I now have THREE heads of cauliflower to work into the meal plan for this week.  Good thing I like cauliflower!

Today’s cauliflower side dish was one of my favs. I’m sure most of you have seen (and probably even tried) this recipe, but in case there are a few of you out there who still haven’t, I have to give my two thumbs up for this much lower calorie version of mashed potatoes — mashed cauliflower.  I eat it all the time.

Image(Sorry for the really bad pic.  Not only am I too lazy to bust out my good camera, but I am also without photo editing software at the moment… so this is straight outta my phone!)

Anyway… here’s my basic recipe for mashed cauliflower:
–   Take one medium-large head of cauliflower and chop into chunks.
–   Place chunks into a big pot of boiling, salted water and cook until soft (about 10-15 minutes, depending on how big your chunks are).
–   Drain well.  THIS IS VERY IMPORTANT!! The more dry you can get your cauliflower, the better.  I have left too much moisture in before and it really makes it quite yucky!
–  Place extremely well drained cauliflower back into the big pot and add 2 tbs of whatever butter product you want to use.  (Real butter is the yummiest, of course, but I usually use my Brummel and Brown yogurt spread cuz it’s lower in calories and fat.)  Sprinkle liberally with salt and pepper.
–  Break out your hand mixer and beat on low until your cauliflower looks like mashed potatoes.  Adjust seasoning as needed.
–   EAT.

There ya go!  Give it a try!  And let me know what you think.

Pretty darned yummy (and healthy) cookies!

One of my very favorite Weight Watchers-friendly recipe sites is Skinnytaste.  I check it a couple times a week and she never fails to come through with some of the best low-point recipes I’ve ever had.

I was browsing the other day and came across this recipe for Chewy Low Fat Banana Nut Oatmeal cookies.  And guess what? I just so happened to have some old bananas lying around!  How lucky!

So I gave them a whirl (substituting some choco chips for the walnuts)…

ImageThe verdict?  Yummmmmm!!!
This recipe is a keeper for sure!

Definitely click over to her site and give these a try.  They’re totally worth the points!

Experimental Beet Cupcakes

In my never ending quest to find yummy Weight Watchers-friendly sweets, I came across a recipe for cupcakes made with canned beets the other day.  The pink color just screamed “Valentine’s Day” to me, so I thought I’d experiment and bake some up tonight to bring in to work tomorrow.


Here’s the recipe (each cupcake is 5 WW Points+):
1 8oz can beets with liquid
1/2 cup unsweetened applesauce
1 box white cake mix

1.  Preheat oven to 350 and line cupcake pan with 15 cupcake liners.
2.  Puree the beets and applesauce in blender.
3.  Pour cake mix into a large mixing bowl and add beet puree.  Beat with electric mixer for 2 minutes.
4.  Separate the batter into cupcake liners and bake for 20 minutes.

The verdict?
Well, I hate to say it but…… yuck, not a fan!!
They’re not inedible, but they’re definitely not my thing!  Unlike cupcakes made the same way, but using pumpkin instead of beets (which are DELICIOUS, and you really can’t taste the pumpkin)… you can really taste the beets in these.  And apparently I’m not a big beet fan.

So chalk that one up to experimentation.
I’m still going to bring them in to work tomorrow, though.  I’ll see if anyone else likes them and let you know.  Maybe it’s just me!