Steel Cut Oats with Apples

Steel Cut Oats with Apples

WWPP 4

3 cups water

1 cup steel cut oats

3-4 apples (I used 4 small ones), peeled and diced

1 T cinnamon

Bring water to a boil. Add in the oats and apples. Reduce to a simmer and simmer for 45 minutes or until all of the water is absorbed. Stir in cinnamon.

Serving size 1 Cup. I also topped mine with a bit of brown sugar (1 pt).

Pomegranate Orange Pork Chops

First off I need to apologize for my photo. I couldn't wait to sit down and eat this pork chop that I started eating before I realized I needed to take a photo. I am completely in love with Pomegranates. Add that to orange and I'm a woman in heaven.

This whole meal only took about 15-20 minutes to prepare. Quicker than ordering a pizza.

Pomegranate Orange Pork Chops

5 WWPP per serving

1/2 tsp chili powder

1/4 tsp ground allspice

1/4 tsp ground red pepper (cayenne)

1/4 tsp salt

4 (4oz) boneless center cut pork chops

cooking spray

1/2 cup pomegranate juice (plain or flavored - I used plain POM Lite)

2 T balsamic vinegar

1 T sugar

1 tsp grated fresh orange rind

Combine the first four ingredients together and sprinkle over both sides of the pork chops.

Heat a non-stick skillet over medium-high heat. Spray pan with cooking spray. Add pork chops and cook 3 - 4 minutes on each side or until done. Remove pork chops from pan and keep warm.

Add pomegranate juice, vinegar and sugar to pan. Bring to a boil and cook for about 3 minutes until the sauce is reduced and becomes syrupy. Remove pan from heat and stir in the orange rind. Drizzle over the Pork Chops.

Serves 4

I served this Schwan's Baby Potatoes (WWPP 2) (microwave for 6 minutes) and Steamfresh spring vegetables (WWPP 2, this one came with a citrus sauce which added to the points value).

Cajun Beef Stew WWPP 6

Cajun Beef Stew

Weight Watchers Points Plus 7
Makes 4 Servings

Ingredients:
1 pound boneless bottom round roast, cut into chunks
1 med onion, chopped in 1" pieces
1 large green pepper, cut in 1" pieces
2 celery stalks, chopped
2 garlic cloves, minced
1 (15.5 oz) can red kidney beans, rinsed and drained
1 (14.5oz) can diced tomatoes
1 cup reduced sodium beef broth
4 tsp Cajun seasoning
2 T cold water
1 T all-purpose flour
2 scallions for garnish (optional)


1. Place beef, onion, bell pepper, celery and garlic in a 5-6 quart slow cooker. Add the beans, tomatoes, broth and cajun seasonings; mix well. Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low.

2. About 20 minutes before the cooking time is up, whisk the water and flour in a small bowl until smooth; stir in about 1/4 cup of the hot liquid from the slow cooker until blended. Stir the flour mixture into the slow cooker. Cover and cook on high until the mixture simmers and thickens, about 15 minutes. Garnish each serving with the scallions.

You can serve this over egg noodles or brown rice. Be sure to add in the extra points plus for the noodles or rice. The photo above is shown without noodles or rice.

Barley and Rice with Pomegranate Seeds

Pomegranate seems to be the fruit of the year this year. I love Pomegranate flavored things and was so excited to try them in this recipe. I have seen POM juice for sale in the stores and I haven't purchased any yet to try it. Does anyone have any good recipes or ideas on how to use POM juice?

Barley and Rice with Pomegranate Seeds
6 servings, 3/4 cup each
Weight Watchers points plus - 5

2 tsp EVOO - extra virgin olive oil
1 onion, chopped
1/2 C brown or wild rice (I used brown)
1/2 C barley
3 C low-fat chicken broth
1/3 C pine nuts
1 C pomegranate seeds (tip: remove the seeds under water or beware of the bright red juice)
2 tsp grated lemon zest

1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened. Add rice and barley, stir. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.

2. While the rice and barley are cooking, toast the pine nuts in a small, dry skillet over medium-low heat, stirring constantly until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.

3. Add pomegranate seeds, lemon zest and toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

Hearty Breakfast

The experts say that breakfast is the most important meal of the day. I have long been a big breakfast skipper. Until I started with Weight Watchers I didn't think much of eating breakfast. I remember mom used to always have cereal set out for us to eat in the morning. I never was a big cereal fan. I found that eating cereal would actually make me hungrier in the morning. I'm not an egg fan. To me they are only good when mixed in with cookie dough.

I have been on a hunt for a low Weight Watcher point, high in protein and good tasting breakfast. Each morning I have been mixing up a concoction of hashbrown potatoes, veggie sausage, onions, peppers and reduced fat cheddar cheese. This very generous portion only contains 5 points plus points and it keeps me full the whole morning.

What are you eating for breakfast?

Weight Watchers Magazine

Good deal alert! Weight Watchers magazine is only $3.99/year- 6 issues/yr. Use coupon code: WEIGHT at checkout to get the discount.

Chicken Chili

As promised, although a day late - here is the recipe for the Chicken Chili I made on Sunday. This recipe comes from the Weight Watchers New Complete Cookbook.

Chicken Chili

Makes 4 servings

8 points per serving

Ingredients:

4 tsp olive oil

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

1 red onion, chopped

3/4 pound ground chicken (I actually used ground turkey, it was on sale)

1 T all-purpose flour

1 T chili powder

1 T ground cumin

1 tsp unsweetened cocoa powder

1/8 tsp cayenne pepper

Three 14.5 oz cans crushed tomatoes (I used two quarts of homemade canned tomatoes)

2 T balsamic vinegar

3/4 cup canned chickpeas, rinsed and drained

1. In a large nonstick dutch oven or saucepan, heat the oil. Saute the bell peppers and onion until softened, about 5 minutes. Add the chicken; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.

2. Sprinkle with the flour, chili powder, cumin, cocoa powder and cayenne; cook, stirring briskly and constantly, 1 minute. Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick, 30-40 minutes. Stir in the chickpeas; simmer until heated through, about 5 minutes.

Per serving: 377 calories, 16g fat, 37 g carbs, 6g fiber, 25g protein

Add some shredded cheese to the top but don't forget to add in the points if you're following Weight Watchers!

Corn Chowder in the Wintertime

Winter is upon us here in Vermont. We received 33" so far and it's still snowing outside. The National Weather Service said we hit an all time high, or at least an all time high in the last 120 years, since they started tracking snowfall. I love snow but I don't love it this much!

When we get snow like this, all I want to do is snuggle inside the house with a cup of soup and a good movie. The New Year is upon us and so is my dedication to eating healthy and getting back on track with Weight Watchers. I made a batch of Corn Chowder and Chicken Chili for supper tonight. (I'll share the recipe for the Chicken Chili tomorrow). For now - here is the Corn Chowder one.



Corn Chowder
Makes 4 Servings, 4 Points each
Rating 4.5 out of 5 stars



Ingredients:
2 slices turkey bacon, cut into 1/2" pieces
1 onion, chopped
1/2 yellow bell pepper, seeded and chopped
2 1/2 cups low-sodium chicken broth
2 medium all-purpose potatoes, peeled and cubed
2 cups whole corn kernels
1/4 cup light cream

1. In a medium nonstick saucepan, cook the bacon in 2 tablespoons water until crisp. With a slotted spoon, transfer to a paper towel; dicard the liquid.

2. Add the onion, bell pepper and 2 tsp water to the saucepan; saute until soft, about 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 15 minutes. Stir in the corn; simmer 5 minutes longer. Remove from the heat; cool slightly.

3. Transfer 2 cups of the soup to a food processor or blender; puree. Pour back into the saucepan; stir in the cream and heat to a serving temperature. Serve, topped with the bacon pieces.


This was really yummy. It sure didn't taste "healthy" or like I was skimping in flavor at all.

As requested, Here are the nutritional values:
Per Serving (1 1/2 cups) 209 calories, 8 g Total Fat, 4g Saturated Fat, 22mg Cholesterol, 175mg Sodium, 30g Total Carbs, 4g Fiber, 6g Protein, 28mg Calcium.

Roasted Pumpkin Soup

I have been on this cooking kick lately. I absolutely love trying new recipes and last week I had some pumpkin soup that a friend of mine made. I used his recipe last night and made my own, very close to his, version of the soup. It was delicious!

Perfect recipe for when you are on a blended or full liquid diet.

Roasted Pumpkin Soup

(photo courtesy of Better Health)

Prep Time: 5 min. Total Time: 40 min.

Serves 4 - Weight Watcher Points 4 per serving

2 3/4 pounds sugar pumpkin, halved and seeded

1 leek, sliced and rinsed

2 shitake mushrooms, steemed, caps wiped clean

1 garlic clove, peeled

2 T olive oil

5 cups fat-free chicken broth (or vegetable broth)

2 tsp cayenne pepper

salt and pepper, to taste

4 T fat-free sour cream

Preheat oven to 450. Cut pumpkin into 2" pieces. Place on a rimmed baking sheet. Drizzle with olive oil and 2 tsp salt; toss to coat, then spread in a single layer on baking sheet. Roast pumpkin until it is tender when pierced with the tip of a sharp knife, about 30 minutes. Let cool, then remove skins.

Saute the onions, mushroom and garlic in a stock pot until softened.Pour in 2 cups stock; puree with an imersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and seasonwih cayenne pepper, salt and pepper. Cover to keep warm.Serve with a 1T of fat free sour cream.

What autumn favorites do you enjoy?

Pulled Chicken and Chili Spiced Fries

Here's another review from the Comfort Classics cookbook from Weight Watchers. This time around we have the Pulled Chicken Sandwiches and the Chili-Spiced Thick Oven "Fries".

I didn't really care for the pulled chicken. It needed more of a kick to it. I would have preferred bottled bbq sauce over making my own. The oven fries, were delish. Definitely something I'll be making again. Especially since it's only 2 points per serving.

Pulled Chicken Sandwiches

Prep-10 min * Cook-25 min * Serves 4

1/2 cup ketchup
2 T packed dark brown sugar
1 T yellow mustard
1 T apple-cider vinegar
1 tsp chili powder
1/2 tsp ground cumin
1/8 tsp ground allspice
1/8 tsp ground ginger
4 (1/4 lb) skinless, boneless chicken things (I used chicken breast), trimmed and cut into 1 inch pieces
8 slices whole wheat bread, toasted (I used hamburger rolls)
12 bread and butter pickle slices (I didn't use these)

Stir the ketchup, sugar, mustard, vinegar, chili powder, cumin, allspice, and ginger together in a medium skillet; add the chicken and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the chicken is tender, 20-25 minutes.

Remove from the heat and shred the chicken with 2 forks. Serve the chicken mixture between the bread slices with the pickles on the side.

7 points per serving * 2/5 Rating


Chili-Spiced Thick Oven "Fries"

Prep-10 min * Bake-25 min * Serves 4


3 large (8oz) russet potatoes, scrubbed (I peeled mine)
2 tsp olive oil
1/2 tsp sugar
1/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper

Preheat the oven to 450. Spray a large rimmed baking sheet with nonstick spray.

Halve the potatoes and cut each piece lengthwise into quarters; place on the baking sheet. Drizzle with the oil and toss to coat. Arrange the potatoes in a single layer and bake until the bottoms are deep golden and crisp, about 15 minutes. Turn the potatoes onto the opposite cut side and bake until crisp, 10-15 minutes longer.

Meanwhile, combine the sugar, cumin, chili powder, salt and pepper in a large bowl. Add the fries and toss to coat.

2 Points per Serving * 5/5 Rating

Caribbean Beef Stew with Coconut Basmati Rice

You know, I've never really tried a sweet potato. I think I may have had a bite of one baked in the oven, one Thanksgiving. I would always choose white potatoes over sweet potatoes even though the sweet are much better for you. When I spotted this stew recipe I debated on substituting the sweet potatoes with white ones. I'm glad that I didn't - the lightbulb finally went off and I am now a "liker" of sweet potatoes. They fit very well with this stew recipe.

I made this recipe as suggested but next time I'll save some time by cooking it in a crockpot. Plus, I'll add more coconut milk to the rice - I was disappointed that I couldn't taste the coconut at all.

Caribbean Beef Stew with Coconut Basmati Rice

Prep-15 min * Cook 1 HR 15 Min * Serves 6 * 7 Points

page 74 from the Comfort Classics cookbook by Weight Watchers

3/5 Rating

1 lb lean boneless beef bottom round, cut into 1" chunks
1 T jerk seasoning (I used cajun)
2 tsp olive oil
1 onion, thinly sliced
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) reduced-sodium beef broth
2 sweet potatoes, peeled and cubed
1/2 lb fresh green beans, trimmed and cut into 1" pieces (I used 1 can instead)
2 cups water
1 cup brown basmati rice
1/2 cup (reduced-fat) coconut milk

Sprinkle the beef with seasoning. Heat the oil in a dutch oven over medium-high heat. Add the beef and cook, stirring occasionally, until broned, 4 minutes. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomatoes and broth; bring to a boil. Reduce the heat and simmer, covered, until the beef is almost tender, 45 minutes. Add the potatoes and simmer, covered, until almost tender, 15 minutes. Add the beans and simmer, covered until tender, about 6 minutes longer.

Meanwhile, to make the rice, bring the water to a boil in a medium saucepan. Add the rice and coconut milk; return to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 40 minutes. Serve the stew with the rice.

Asian Kebabs

Last month I grabbed my Grill It! Weight Watchers cookbook and planned out my meals for the week. One of the dishes I made that week was a dish called Asian Beef Kebabs (pg. 40). My husband, who is a huge meat eater said it was some of the best meat he's ever eaten. That's a huge compliment in my household. Since he is also a hunter, he asked that I make that same recipe utilizing venison.

Here's the recipe for you to enjoy. Try it with beef, venison or even chicken.

Asian Kebabs

Makes 4 servings, 3 points each (utilizing beef)

1/4 C chopped scallions (we used some from our garden)

2 T reduced-sodium soy sauce

1 T minced peeled fresh ginger (I used 2 tsp dry)

1 T rice-wine vinegar

2 tsp canola oil

1 tsp balsamic vinegar

1/2 tsp freshly ground pepper

1 garlic clove, minced (I use 1 tsp of the pre-minced garlic)

3/4 pound lean beef tenderloin, cut into 16 strips (I used venison tenderloin instead)

1/4 cup Chinese mustard (optional)

Combine everything, excluding the mustard and put into a ziplock bag to marinate for at least 15 minutes or refrigerate overnight.

Remove the meat from the marinade and place on skewers. Discard remaining marinade. Place kebabs on grill and grill 5 minutes. Turn and grill an additional 5 minutes. Serve the kebabs with the mustard on the side.

Venison

Scallions from my garden

Marinade

Finished Kebab - Yummy!

Brunswick Stew Review

I am feeling right at home now back with the Weight Watchers program. I'm on week 5 and I've lost 7 pounds. There was a tough week during the county fair and I actually skipped my weight in. I knew the scale wasn't going to be very friendly.

Last week I picked up the new Weight Watchers cookbook, Comfort Classics. I planned out the next two weeks of meals and they all consist of meals from this cookbook. I'll be posting reviews for them all here. So make sure you stop back by to see what rating I give them.

A couple of nights ago we tried the Brunswick Stew (Weight Watchers Comfort Classics, p. 79)

Prep: 15 min. Cook: 40 min. Serves 4. Points 5

Ingredients:
1 T flour
1/4 tsp cayenne
4 skinless, boneless chicken breasts, each cut into 4 pieces
2 slices center-cut bacon
2 stalks celery, cut into 1/2" pieces (I didn't have any on hand so I skipped this)
1 onion, cut into 1" slices
1 med. red pepper, cut into thick strips
1 (14.5oz) can diced tomatoes (I used a quart of canned tomatoes from my garden)
1 cup thawed frozen mixed veggies (corn, carrots, peas and green beans) (I used a can of each as I didn't have any frozen)
1 T apple-cider vinegar (I used Pomegrante Basalmic Vinegar)
1/2 tsp Worcester sauce
1/8 tsp hot pepper sauce


1. Combine the flour and cayenne in a medium bowl. Add the chicken and toss to coat.

2. Cook the bacon in a large saucepan until crisp. (one tip which I use, thanks to the Food Network - I cut two "strips" from a package of frozen bacon. Cut so you're cutting a strip across the whole package. That way your getting pieces instead of a strip. Then you can put the other bacon back in the frezzer for future use)
Drain on a paper towel - crumble if needed (you won't need to if you use my tip above). Add the chicken to the saucepan and cook until lightly browned, 2-3 minutes on each side. Transfer to a plate.

3. Add the celery, onion, and bell pepper to the saucepan; cook, stirring occasionally, until the vegetables are softened, 4-5 minutes. Stir in the chicken, bacon, tomatoes, mixed vegetables, vinegar, Worcestershire sauce, and pepper sauce; bring to a boil.

4. Reduce the heat and simmer, partially covered, until the vegetables are very tender and the stew is thickened, 20-25 minutes.

Our rating - 3.5/5 stars.

NSV = Non Scale Victories

How often do you stand on your scale? Once a week, once a month, daily, maybe never? I step on mine each morning before I jump into the shower. Why do we care so much about the number on a scale? Is that the only thing that shows how successful we are with our healthy eating and exercise? I have been very discouraged lately because the number on my scale doesn't seem to be moving. Since December I have weighed the same amount, give or take 4-6 pounds. I keep bouncing from 252 to 246. It's been very frustrating. I was recently reminded that it's not just the number on the scale that I need to pay attention to.

I have been going to the gym anywhere between 3 - 6 times per week. I have noticed that I can walk two miles alot easier on the treadmill than I did when I first started working out two months ago.

I have also gone from a size 24 down to a size 18, all the while the scale has stayed the same. When I run into family or friends that I haven't seen in a month, they always tell me that I look like I have lost weight. It is nice to hear that and it does help keep me motivated. Especially when I'm stepping on the scale and seeing the same number.

Today I had an appointment at my lap band doctors. We talked alot about the lack of movement on the scale but the other non-scale victories. They reminded me that I really need to stay positive and focus on the other good things that are happening. Since I had lost 40 pounds prior to surgery, I actually may be in plateau stage. I'm going to keep track of everything that I eat. I start off the mornings good journaling but by the end of the day, I forget to write things down.

On February 23rd I had my second fill. About two weeks later I started feeling some restrictions. Enough restrictions for me to pass up my fill that I was scheduled for this month. I normally eat a piece of toast with peanut butter in the morning. For the past couple of weeks I have only been able to eat 1/2 of it. I'm not sure if it's the peanut butter or the toast but it feels like it gets stuck in my pouch. I have changed to eating two Weight Watcher cheesesticks on my way to the gym. After working out I eat another cheese stick and a piece of fruit. That tieds me over until lunch time. Usually for lunch I eat leftovers from the night before. I have tried to cut back the amount of carbs I'm consuming. For supper I usually have a protein (usually chicken) and vegetables. I'll cook myself a 4-5oz piece of chicken and eat 1/2 of it. The other half I'll eat for lunch the next day. Then I usually have 1 cup of vegetables. Occassionally we'll have rice or potatoes but not very often. I find that 2oz of chicken and the 1 cup of veggies fill me up. If I get hungry later in the evening (sometimes around 8pm), I'll grab a handful of almonds and eat them. It's enough to take the edge off the hunger.


So, is your scale hiding from you? Do you stand on it too often trying to see those numbers going down? It's time to step away from the scale and take advantage of those non-scale victories.

Leave a comment here letting me know what your NSV are.