Finally... Another week of menus and recipes

So my scanner is finally working and here is another week of yummy menus and recipes. David said he doesn't even feel like he's on a diet.

Chicken Stroganoff

6 (4 oz.) Skinless, Boneless Chicken Breasts Halves 1 (10 oz.) Can 98% Fat Free Cream of Chicken Soup 16 oz. Fat Free Sour Cream
1 (1 oz.) Envelope Lipton Onion Soup Mix

Spray crockpot with non-stick cooking spray. Place frozen chicken breasts in bottom of crockpot. Combine Soup, Sour Cream and Onion soup mix. Pour over chicken. Cook on low for 7 hours. Divide evenly and serve over rice or noodles for additional points.
Serves: 6

Per Serving: 237 Calories; 4g Fat (16.010 calories from fat); 29g Protein; 199 Carbohydrate; Ig Dietary Fiber; 81mg Cholesterol; 1073mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 0 Fat. WWP: 5

This recipe is super easy and is pretty good. I used "fake" chicken and cream of mushroom soup to make it vegetarian.


Potato-Cheese Dumplings with Sour Cream-Chive Dip
This is a really good one that the kids will like too!
POINTS® value: 3 Servings: 6
Preparation Time: 20 min Cooking Time: 25 min
Level of Difficulty: Moderate
Ingredients
2 serving cooking spray (5 one-second sprays per serving)
1 medium potato(es), baking, peeled and cut into 1-inch pieces
2 medium garlic clove(s)
2 oz low-fat (or ff) cheddar or colby cheese, shredded (about 1/2 cup)
2 Tbsp fat-free sour cream
24 items wonton wrapper(s), round (about 6 oz total) 1/4 cup fat-free sour cream
1 Tbsp chives, fresh, minced
Instructions
1. Preheat oven to 350°F. Coat a large baking sheet with cooking spray.
2. Combine potato and garlic in a medium saucepan. Cover with water and set pan over high heat. Bring to a boil and boil until potato is fork-tender, about 8 minutes. Drain and transfer potato and garlic to a large bowl; add cheese and 2 tablespoons of sour cream. Mash mixture together with a fork until lumpy.
3. Place wonton wrappers on a flat surface. Drop potato mixture by tablespoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one side to make a half circle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
4. Bake until wontons are golden brown, about 15 minutes.

Dipping Sauce

Combine remaining ¼ cup of sour cream and chives. Mix well and serve with potato dumplings.
Yields: 4 wontons and 1 tbsp dip per serving.


Bean & Vegetable Burritos
SERVES 5 • TOTAL TIME: 30 MINUTES
5 burrito-size flour tortillas- use LaTortilla Factory w/ 12 grams fiber or more
FILLING:
2 tsp oil
1 zucchini, diced
1 2/3 cups sliced onion
2 1/2 tsp salt-free chili powder
1 bag (10 oz) fresh spinach, rinsed, dried and coarsely chopped
1 can (15 to 16 oz) black beans, rinsed
1 can (11 oz) corn, drained ACCOMPANIMENTS: reduced-fat sour cream, lime wedges and salsa
1.Warm tortillas as package directs.
2.FILLING: Heat oil in a large nonstick skillet over medium high heat. Add zucchini and onions. Saute 6 minutes or until browned and tender. Add chili powder; stir 30 seconds or until fragrant. Add spinach a few handfuls at a time, adding more as it cooks down. Stir in beans and corn; heat through.
3. FOR EACH BURRITO: Spoon about 1 cup filling on bottom third of tortilla. Roll bottom over filling, turn in sides and continue to roll up. Place seam side down on serving platter. Serve accompaniments in small bowls alongside.
PER SERVING (without accompaniments): 364 cal, 13 g pro, 62 g car, 11 g fiber, 8 g fat (1 g sat fat), 0 mg chol, 891 mg sod
7 points per serving

Chicken Pot Pie
4-6* Points Per Serving
1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed veggies, thawed
2 cups cooked, chopped white chicken meat
2 cans Campbells 98% fat free (Healthy Request) Cream of Mushroom Soup

Preheat oven to 400 0. Spray a casserole dish (at least 2 inches deep. I use an 8x8 pan) with Pam. Mix together veggies, chicken and soup. Pour into casserole dish. In another bowl, mix bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole. Bake for about 30 min or until crust is golden.
6 servings = 4.5 pt per serving
4 servings = 6.5 pt per serving
This one is really good and super easy!

Easy Garden Bake
2 Points Per Serving
1 cup chopped zucchini
1 large tomato, chopped (1 cup)
1 medium onion, chopped (1 cup)
1/3 cup grated Parmesan cheese
112 cup Bisquick Reduced fat baking mix
1 cup fat-free (skim) milk
1/2 cup fat-free cholesterol-free egg product or 2 eggs

1/8 teaspoon pepper
1/2 teaspoon salt


1. Heat oven to 400°. Grease 9-inch pie plate. Layer zucchini, tomato, onion and cheese in pie plate.
2. In separate bowl stir remaining ingredients until blended. Pour into pie plate. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Makes 6 servings
1 Serving: 90 calories (20 calories from fat); 2 g fat (1 g saturated); 5 mg cholesterol; 440 mg sodium; 13 g carbohydrate (1 g dietary fiber); 6 g protein.


This recipe is a definite favorite in our house.

Let me know what you think about these recipes!!!

ww points

When you add 0 point veggies (to a 6 point lean cuisine) for example, do you recalculate down because of the extra fiber?

Thanksgiving Week

Thank God it's over. So I'm not sure what week this is in my blogging history because I haven't kept track of my points all week long. I'm a full 3 pounds up. That means I've only lost a total of 5 pounds.

Tomorrow (after eating leftovers tonight) it's back to counting points. That's the only way for me.

On a lighter note I shopped till I dropped today. I didn't wear my heart rate monitor but by the way I feel I'll bet I burned at least 1500 calories. That probably doesn't even touch what I ate yesterday, and the day before, and the day before...

Good luck all you turkeys!

Working Out

So by now you must be asking "But what about working out?" Well, I haven't worked out in 2 1/2 weeks. Except of course for that day we played paint ball. 5 hours of paint ball = 2220 calories burned. That's about 4 days of working out for me. That was in week 2. I will start working out again when my weight plateaus.

I think exercise makes you hungry. So I figured until I can get a good foundation with food I won't worry about exercise too much.

The down side of this is that I'm a little soft. I might just start working out again sometime next week. I think I'm going to have to with Thanksgiving. I'm not planning to diet on Thanksgiving. Nothing is off limits on a holiday. Besides I'll probably work it all off on Friday during a great day of power shopping.

Speaking of which, do you think I should wear my heart rate monitor to figure out how many calories burned during Black Friday shopping? Okay, okay I will. I love figuring out things like that.

Let's Get Honest- Week 1 w/ menu

So if I'm going to be really honest I've got to tell you where I started and where I'm at now. It's a little painful but so is being chubby. I'll let you know where I started at the beginning of the week, what I ate, what I did, and where I'm at now.

My weekly menus are based on 2 people. If you're cooking for more or less, well, you can figure it out. Also, although I'm cooking for a vegetarian my menus will all say "Chicken" or "Beef" and the points will reflect the real meat. If the points are different because I'm using "fake" meat I'll make that notation.

Week 1-

Starting weight- 130 lbs.
Yup, that's right a well rounded 1-3-0

Menu

Stir Fry w/ Brown Rice
Pea & Ditallini Soup
Veggie Won Ton's
Bean & Veggie Burritos
Garden Vegetable Soup
Veggie Pot Pie
Easy Garden Bake


Day 1
Banana (regular size)- 2pts
Bologna Sandwich- 3pts
- 98% ff bologna on arnolds roll with a little bit of ff mayo
WW cheese stick- 1pt
Stir Fry w/ Brown Rice- 5pts
As many 0 point veggies as I could find sauted w/ onion and garlic w/ a quick spray of Pam in the pan
Veggie Won Ton's- 3 pts
Fruit Loops 1 1/2 cups- 3 pts
w/ 1 cup skim milk- 3 pts
( I had 1 point leftover today)

Day 2
Yogurt- 2pts
Bologna Sandwich- 3pts
Pea & Ditallini Soup- 5 pts
Veggie Won Ton's- 3 pts
1 cup Fruit Loops- 2pts
w/ 1 cup skim milk- 2 pts
Apple Cinnamon Oatmeal- 2 pts
(I had 1 point leftover today)

Day 3
Coffee w/ cream- 2pts
Banana- 2pts
Pea & Ditallini Soup- 5 pts
Veggie Won Ton's- 3pts
Maple Brown Sugar Oatmeal- 3 pts
w/ a sliced banana- 2 pts
( I had 3 points leftover today)

Day 4
1 raw carrot- 0 pts
Yogurt- 2 pts
Bologna Sandwich- 3 pts
Green Beans- 0 pts
Bean & Veggie Burrito- 7 pts
Garden Vegetable Soup- 0 pts
( I had 8 points leftover on this day)

Day 5
Fiber One Bar- 2 pts
Potato Chips- 2 pts
(You know- the fat free ones)
Fiber One Bar- 2pts
Salad w/ salt & pepper- 0 pts
Veggie Pot Pie- 3 pts
Veggie Pot Pie- 3 pts
(Yup, another serving)
Easy Garden Bake- 2 pts
( I had 6 leftover points on this day)

Day 6
I must have gone out to eat on this day and ate whatever I wanted. I can't find a record of this day. So, go ahead eat whatever you want! :)

Day 7
Bologna Sandwich- 3 pts
Veggie Pot Pie- 3 pts
Veggie Pot Pie- 3pts
(Yes, I did it again but for only 3 pts who cares?)
Easy Garden Bake- 2 pts
Easy Garden Bake- 2pts
(So what?! I had second helping of everything. I still had leftover points)
WW Ice Cream Sandwich- 2pts
WW Turtle Sundae- 3 pts
( I had 3 leftover points on this day)

Weigh yourself the next morning
- completely naked
- after going to the bathroom
- before eating anything (except of course your coffee if that helps get things going- if you know what I mean)

Ending Weight- 126 lbs
That's -4 lbs this week! Woo hoo!

Week 1 Recipes

Garden Vegetable Soup
4 servings (1 cup each) 0 Points/serving
Ingredients:
2/3 cup Sliced carrot
½ cupDiced onion
2 Garlic cloves, minced
3 cups Fat-free broth (beef, chicken, or vegetable)
1 ½ cups Diced green cabbage
½ cup Green beans
1 tbsp Tomato paste
½ tsp Dried basil
¼ tsp ea Dried oregano & salt
½ cup Diced zucchini

Directions:
1. In large saucepan sprayed with nonstick cooking spray, sauté the carrot, onion, and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.

Per serving: 42 calories, 0 g fat, 2 g fiber

*I’d add some hot sauce or red pepper flakes while heating garlic for some heat
**This recipe is a staple. Triple or Quadruple and Freeze so you always have some on hand when you're super hungry and have no points left.
***Add any other 0 point veggies you want.
**** Serving size says 1 cup but I just fill up any old bowl.

Stir Fry w/ Brown Rice
Bag of Frozen Stir Fry Veggies w/ seasoning already added
1 serving of Brown Rice
Make veggies according to directions and plop on top of Rice- Dinner Served

Veggie Wonton's
3 pts per serving
6 servings

2 servings cooking spray (5 one-second sprays per serving)
2 tsp olive oil
1 1/2 cups green cabbage, shredded
2 medium garlic cloves, minced
2 medium scallions, minced, divided
2 tsp low sodium soy sauce
24 wonton wrappers, half of a 12 oz pkg (can be found in frozen food section)
1/4 cup low sodium soy sauce
1 tsp sesame oil

1. Preheat oven to 350 degrees. Coat large baking sheet w/ cooking spray.
2. Heat oil in a large skillet over medium high heat. Add cabbage, carrots, garlic, and 1 minced scallion; saute until cabbage wilts, about 2 minutes. Remove from heat and stir in 2 tsp of soy sauce.
3. Place wonton wrappers on a flat surface. Drop vegetable mixture by teaspoons onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
4. Bake until wontons are golden brown, about 15 minutes.
5. Meanwhilek, in a small bowlk, combine remaining 1/4 cup of soy sauce, remaining minced scallion and sesame oil. Mix well and serve with wontons.
Yields 4 wontons and 1 tbsp of dipping sauce per serving.

Pea & Ditallini Soup
I'm not sure about this recipe. I'm just guessing on the quantities. The one thing I'm sure of is that it's really good and only about 5 points. Make sure to read all your labels so you don't go over your points.
5 pts per serving
4 servings

About 6 cups vegetable and/or chicken stock (whatever you have on hand)- the ff free variety of course
1 cup chopped onions
2 cups frozen peas
8 oz ditallini
fresh minced garlic to taste
salt & pepper

Saute onions and garlic in soup pot sprayed with Pam. Cook until onions are translucent. Make sure to add some salt and pepper to your onions.
Add frozen peas. Let them cook a little- about 2-3 minutes.
Add stock and salt & pepper. Bring to a boil.
Add ditallini and continue cooking until ditallini is tender.
(After cooling you may notice the ditallini soaked up all your stock. Just add more stock or water so it's a soupy consistency. Or leave thick- however you like it.)

Bean & Veggie Burritos
5 pts per serving
5 servings

5 burrito size tortillas- something super high fiber- like LaTortilla Factory whole grain with 12 grams of fiber- (they should be 1 point per tortilla)
2 tsp oil
1 zucchini- diced
1 2/3 cups sliced onion
2 1/2 tsp chili powder- add more if you like it to have lots of flavor
1 bag (10 oz) fresh spinach, rinsed, dried and coarsley chopped
1 can 15-16 0z black beans, rinsed and drained
1 can (11 oz) corn, drained

1. Warm tortillas as package directs.
2. Filling: Heat oil in large nonstick skillet over medium -high heat. Add zucchini and onions. Saute 6 minutes or until browned and tender. Add chili powder; stir 30 seconds or until fragrant. Add spinach a few handfuls at a time, adding more as it cooks down. Stir in beans and corn; heat through.
3. For each burrito: Spoon about 1 cup filling on bottom third of tortilla. Roll bottom over filling, turn in sides and continue to roll up. Place seam side down on serving platter. Serve with lime wedges.

Veggie Pot Pie w/ Jack-O-Lantern Crust
3 pts per serving
8 servings

2 (17 oz) cans mixed vegetables, drained
1 can cream of mushroom or celery soup (the 98% ff version of course)
1/2 cup skim milk
1 tsp dried celery flakes
1/2 tsp onion salt
1/4 tsp dried thyme
1/4 tsp pepper
1 ready-made refrigerated pie crust

In bowl, mix all but crust. Spoon vegetable mixture into greased 10-in. round baking dish.

For jack-o-lantern "face," in the pie crust dough, cut out 3 triangles- 2 for eyes and 1 for nose. Cut out mouth. Place crust over vegetables. (You may discard cuttings or bake on a seperate sheet.) Try very hard not to eat the raw dough- although it's very good. :)

Bake at 375 degrees about 30 minutes or until hot and bubbly and crust is browned. Let cool slightly to let it set a little but serve warm.

Easy Garden Bake
2 pts per serving
6 servings
or make this only 2 servings for 6 points each- it's really yummy.

1 cup chopped zucchini
1 large tomato, chopped (1 cup)
1 medium onion, chopped (1 cup)
1/3 cup grated parmesan cheese
1/2 cup Bisquick Reduced fat baking mix
1 cup fat free (skim) milk
1/2 cup fat free cholesterol free egg product or 2 eggs whisked
1/2 tsp slat
1/8 tsp pepper

1. Preheat oven to 400 degrees. Spray 9 inch pie plate with Pam. Layer zucchini, tomato, onion and cheese in pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate. Bake about 35 minutes or until knife comes inserted in cneter comes out clean. Cool at least 5 minutes.

First Post

This is my first post to my new blog "Let's Get Skinny!" I hope we all get super skinny and fabulous!