day 8

Holiday monday lunch not a weight watcher recipe but maybe after seeing this it will be.

Toasted Avacodo and Turkey Bacon Sandwiches

6 slices of whole grain bread

1 avacodo

6 slices turkey bacon

1 tablespoon low fat mayo

salt and pepper

1. toast bread, cook bacon, slice avacodo make sandwiches

This is my lazy womans post enjoy.

day 6 and 7

I love long weekends :)  There is nothing better than having a weekend with family and friends, well except having an extra day.  For our extra day we went and enjoyed frosty fest at harmony square it was very fun and very very cold.

On Saturday night we were able to enjoy dinner and drinks with friends and what better than sharing my new found love of healthy food. 

Shrimp and Sausage Paella

6 ounces turkey kielbasa cut in slices and in half (I buy all of my turkey products from the guy at the market)

2 peppers (your choice of colour)

1 onion chopped

4 gloves garlic

1 cup reduces sodium chicken broth

1/2 teaspoon saffron threads crushed (I use tumeric becasuse it is almost the same thing at a fraction of the price)

3/4 cup long grain white rice

1 pound large shrimp peeled

1 15 oz can artichoke hearts drained and quartered  (yum yum)

1/ cup frozen peas

1. Spray pan over med-high heat, add kielbasa and ightly brown about 6 mi.  Add peppers, onion, and garlic, stir often until softened about 5 minutes.

2.  Stir in broth and tumeric bring to a boil and stir in rice.  Reduce heat and simmer covered 15 minutes.  Add shrimp, artichoke hearts and peas, cook covered until shrimp are just opaque about 10 minutes.

Serves 6, 243 cal per 1 1/2 cups, 3 grams fat

All I can say is wow so easy and so good, leftovers are great the next day.  We had dinner with 6 adults and 5 kids, everyone enjoyed it and said they would eat it again.  We also enjoyed desert as well the Cranberry stuffed apples from a few days ago but this time with Mac apples (way better choice than the pink ladies) However this time with the apples I served ice cream few extra calories but well worth it.  Try to serve the apples warm so that it is a contrast with the ice cream.

All in all great night with amazing food, but even better is that Chris, Ali and Quintin got up the next day and made me the weight watchers Bacon, Egg, and Cheese Casserole

6 slices bacon turkey cut into 1/4 inch wide strips  ( this recipe it tasted very much like pork bacon)

1 12 ounce bag frozen hash-browns

1 onion chopped

3 large eggs and 3 egg whites

3/4 cup part-skim ricotta cheese (good idea to make this in the same week you make the Raviolli)

2/3 cup shredded reduced fat swiss cheese

3 tablespoons grated parm cheese

3 tablespoons all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt and pepper

pinch of cayenne

1.  preheat the oven to 375 use either 3-2 cup oval dishes or 7-11 casserole spray with nonstick spray

2.  in skillet over med heat add bacon and cook until crisp about 4 minutes, add potatoes and onion cook while stiring until potatoes are golden.  Remove skillet and let cool.

3.  Beat eggs add ricotta 1/3 cup of swiss, parm, flour, baking powder, salt, pepper and cayenne, stir until blended.  stir together and pour into dishes, add cheese to top and bake 20-25 minutes.

serves 6 cal 220 and 9 grams fat

wow wow wow this meal was great |I am not sure if thats because I didnt have to make it or if it is just an amazing meal.  Chris said it was very easy and we enjoyed left overs as well.  This is a great sunday brecky and would be a huge hit if you had guests.

Well now is time to rest and get ready for a new week.

Day 5 crab cakes

Maryland Crab Cakes with lemon Remoulade      

5 taablespoon fat-free mayonnaise

2 tablespoon choppped parsley(Celantro for me)

2 tablespoon minced shallots (I wondered what they are and the market lady said they are a cross between onion and garlic worth buying)

1 tablespoon dried capers (yum yum yum)

2 teaspoon grated lemon zest

Dash of hot pepper sauce (anyone who knows me well know it was franks-extra hot for today)

1 large egg lightly beaten

1 teaspoon dijon

1 teaspoon chesapeake Bay seasoning(celery seeds, paprika, cayenne and all spice)

1/2 teaspoon worcestershire

1 pound fresh, canned or thawed frozen crabmeat

1.  To make the remoulade combine 3 tablespoons of the mayonnaise, celantro, shallots capers lemonzest, and franks in a small bowl and refrigerate.

2.  Combine the remainin 2 tablespooons mayo, egg, mustard, Bay seasoning, and worcestershire  while gently stirring in crabmeat.  Shape into 8 patties and set in fridge for 1/2 hour.

3. Spray pan cook over medium heat for 3 min on each side.

2 cakes and 2 tablespoons of dressing is 156 cal and 4 grams fat.

Well all in all a good meal, yet wouldnt do it again.  I used fresh crab and half of the patties did not end up as patties more like a giant pile of crab mush(ATE IT ANYWAY).  The remoulade sauce is amazing and would be to die for on a cooked piece of salmon.  The crab cakes were just enhhhh, for fresh crab it was $14 and in my opinion not really worth it order them in a resturant if you crave them.
Ps.  If one glass of wine is 2 points is a whole bottle frowned apon.  I say no but that could be because I am really happy after drinking half of that bottle.

Well 5 days and 6 recipes in tommorow will be me posting after I cook for 6 adults and 3 1/2 kids.  Looking forward to Sunday when Chris will be cooking a weight watcher brecky for the fam, cant wait.  OHH and DONNA I hate you I cant stop reading DAMNYOUAUTOCORRECT.COM

day 4 two for the price of one

Hungarian-Style Pork Chops with Baby Spinach

4 1/4 pound boneless pork loin chop trimmed

3/4 cup reduced sodium chicken broth

1 teaspoon onion powder

1 6oz bag of baby spinach

2 tablespoons fat free sour cream

2 tablespoons paprika

1.  Place pork between two sheets of wax paper and pound to 1/4 inch, season with salt and pepper(both sides)

2. Spray nonstick pan with pam and set at med-high heat.  Add chops and cook until brown on each side about 2 minutes each side.  Transfer to plate and keep warm.

3. Add broth to pan and stir.  Mix in spinach and onion powder.  Reduce heat and cook for 1 minute covered.

4. Stir in sour cream and paprika cook for 30 seconds.  Slip in chops and juices stir well until blended.

Serves 4, cal 224, 9 grams of fat.

This meal will be a regular in my house everyone should try (especially Donna it made me think of you because of the spinach).  The prep time is 5 minutes and the cook time is 10.  This meal really was way better than I thought it was going to be all I can say is try it and the paprika is a must (beware paprika can very from really hot to really sweet so you should use paprika you have cooked with before)

After super I was so excited to have desert....

Dried Cranberry-Stuffed Baked Apples

4 apples ( I used pink lady)

1/4 cup cranberries ( I used just over 1/2 a cup)

1 tablespoon pure maple syrup

1 tablespoon unsalted butter softened  (really salted or unsalted who cares)

1/4 teaspoon pumpkin spice (it really is a spice you can buy if your lazy or dont have cinnamon and nutmeg)

1/2 cup apple juice

Preheat oven to 350

1.  Peal and core apples cut the bottom if needed to stand upright. Stand the apples in a baking dish or pie plate deep enough to cover with foil.

2.  Combine cranberries, butter, spice and syrup.  Fill apples to top and pour juice over top cover and bake for 30 minutes.  (cook until soft but standing, I cooked them for about 35 minutes and they could have used more)

Serves 4, cal 150, fat 3 grams

I enjoyed  this desert and would cook it again but next time it will be a la mode and more pumpkin spice, which by the way is a big rip off it is about $4 and tastes like a very light cinnamon.

Day 3

Well day 3 is the most frustrating day I've had in a long time, however this meal made it better it takes 5 minutes prep and 7 minutes to cook.


Stir-Fried Beef and Snow Peas

3 scallions thinly sliced
2 garlic cloves(I used 4)
1 tablespoon minced ginger
3/4 pound boneless sirloin steak trimmed and cut in 2 inch slices
1/2 pound snow peas fresh or frozen
1 can sliced water chestnuts drained
 2 tablespoons reduced sodium soy sauce
2 tablespoons orange juice
1 teaspoon cornstarch
1 tablespoon water

1. Spray a large nonstick wok or deep skillet with pam and set over high heat until a drop of water sizzles in it.  Add scallions, garlic, and ginger; stir-fry until fragrant, about 1 minute.  Add beef and stir-fry until browned, 3 minutes.  Add snow peas and stir-fry 1 minute.  Add water chestnuts and stir-fry 30 seconds.  Stir in soy and orange juice;  bring to a simmer and cook for 20 seconds.

2. Stir together the cornstarch and water in a glass until smooth, add to wok and cook about 30 seconds.


serves 4, calories 132 and 3 grams of fat per serving

This meal is great on rice or with pasta.  I cooked rice noodles and added them to the stir-fry before serving.

PS for those times when you need a quick fantastic meal.  Ali ate it as well.

Day 2

Day 2 is a very cold and grey day so I wanted some comfort food...Favorite Slow-Cooker Meatloaf sounds great

Ingredients:

1 1/2 pounds ground unseasoned meatloaf mix.(I used 1 pound extra lean turkey 1/2 pound pork)

1 small onion chopped

1/2 red and 1/2 yellow bell peppers chopped

1 egg white

3/4 cup of ketchup

1/2 cup bread crumbs(seasoned)

1 tablespoon Dijon mustard

salt and pepper

1. Cover a wire rack small enough to fit in the slow cooker with foil; spray the foil with nonstick sray.  Combine the meat, onion, peppers, egg white, 1/4 cup of the ketchup, bread crumbs, mustard, salt and pepperin a large bowl.  Mix well and shape in to 5-9 loaf.  I used a bread pan to get the shape and then flipped it into the crock pot. 

2.  Spread the remaining 1/2 cup of ketchup over the meatloaf.  let cook for 3-4 hours on low or 6-8 hours on high.  Transfer to a cutting board and cut into 8 slices.


per 1 slice 192 cal and 8 grams of fat.

This is a very easy recipe however I dont get why I'm doing it in the crock pot and not just in the oven, I guess so that you can allow the fat to drip off only problem is I dont have a rack for my crock pot so I had to make one out of tin foil.(not fun).


well everyone enjoyed it especially Quinn, hope you do to 

Day 1

First day of my first blog is starting off great, and this is how it all began....  My cousin's wife Desiree has her own blog which I read everyday and I love it. It gives me something to look forward to and makes me smile for so many reasons.  Her blog is based on her amazing talent artistic ideas.  Me I am not at all artistic but I can cook... and so is born the 100 days of Weight Watchers.  I will be cooking meals out of my favourite recipe book "Weight Watchers All time favourites"


And so begins day one Valentines Day

Ricotta Cheese Ravioli with Butternut Squash Sauce

Courtesy of Weight Watchers All Time Favorites PG 170

Ingredients:

2 tsp olive oil 1 small onion 1 garlic clove, finely chopped 2 cups fresh, or thawed frozen butternut squash chunks 1 (14 1/2 oz) can reduced-sodium vegetable broth 1 1/2 teaspoon chopped fresh sage 1/2 tsp group pepper 1/4 tsp salt 1/8 tsp and pinch of nutmeg 1/2 cup part-skim ricotta cheese 5 tablespoon grated Parmesan cheese 1 Egg White 1 12 oz package of wonton wrappers 

The How-To:

Heat the oil in a large nonstick skillet set over medium heat. Add the onion and garlic; cook until fragrant, about 1 minute. I love garlic so I used 4 cloves

Add the squash, broth, chopped sage(I used celantro) 1/4 teaspoon of the pepper, the salt, and the 1/8 teaspoon of the nutmeg; cook stirring until the squash is very tender and the liquid is evaporated, about 15 minutes. Remove the skillet from the heat; let cool 15 minutes.

  .

Meanwhile, to make the ravioli, combine the ricotta, 3 tablespoons of Parmesan, the egg white, and the remaining 1/4 teaspoon of pepper in a small bowl. Lightly dust a work surface with flour. Place 12 wonton wrappers on the surface and put 1 1/2 teaspoons of the cheese mixture in the center of each wrapper. With pastry brush that has been dipped in water, dampen the edges of the wrappers, then place another wrapper on top, pressing out the air as you pinch the edges together to seal them. Cover lightly with a damp towel, set aside.VERY IMPORTANT: do not layer and do not make to far in advance

Puree the squash mixture in a food processor. If too think, add water, 1 tablespoon at a time, until the mixture has a sauce like consistency. Pour into a medium saucepan and set over medium heat. Bring to a gentle simmer, stirring frequently; keep warm.

Meanwhile, bring a large pot of water to a boil. Reduce the heat to a gentle boil; slip half of the ravioli into the water and cook until they float to the surface, about 4 minutes.

With a slotted spoon, transfer the ravioli to a colander. Drain well, then transfer to a bowl and keep warm. Cook and drain the remaining ravioli.

Spoon the sauce evenly into each of 4 shallow bowls and top with the ravioli. Sprinkle the ravioli with the remaining 2 tablespoons of Parmesan and a pinch of nutmeg. Garnish with sage leaves and serve at once.

The Review: The butternut squash sauce was amazing, it really tastes like vodka sauce and the whole family loved it. It was smooth and creamy. Great alternative to traditional red sauce. The ravioli was good  I will definitely make this again.

Well now the first day is down and you can look forward for more to come 99 days to go.


P.S.  The best part of this recipe is that 6 Ravioli and sauce is only 293 calories and 8 grams of fat. 


Hilary