Friday, December 7, 2012
Fall Harvest Salad
Weight Watchers Recipe
Ratings (148)
5PointsPlus Value
Prep time: 15 min
Cook time: 25 min
Other time: 0 min
Serves: 4
This salad’s sweet-earthy flavors pair deliciously with roast pork or chicken. If you dice the pear ahead of time, toss it with lemon juice to avoid browning.
Ingredients
1 spray(s) cooking spray
3 cup(s) uncooked butternut squash, cut into small cubes
1/2 tsp olive oil
1/2 tsp rosemary, fresh, minced
1/2 tsp table salt, or to taste
Vinaigrette
2 medium uncooked shallot(s), minced
2 Tbsp olive oil
2 1/2 tsp rice wine vinegar
2 tsp apricot preserves
1 tsp rosemary, fresh, minced
1/4 tsp table salt, or to taste
Remaining Ingredients
4 cup(s) arugula, baby leaves, packed
1 medium pear(s), diced
2 Tbsp chopped walnuts, toasted
Instructions
Preheat oven to 425°F. Coat a small baking sheet with cooking spray or line it with parchment paper.
In a medium bowl, toss squash with oil, rosemary and salt; spread in a single layer on prepared baking sheet, leaving space between squash pieces. Roast, flipping once halfway through cooking, until squash is tender and lightly browned, about 15 to 25 minutes.
Meanwhile, in a large bowl, whisk together vinaigrette ingredients. Just before serving, add arugula and squash to vinaigrette; toss until thoroughly combined.
Divide salad mixture among serving plates; top with pears and walnuts. Yields about 1 1/3 heaping cups per serving.
Notes
A medium-size, 2 lb squash will yield approximately 3 1/2 cups of diced squash.
If using a whole butternut squash, peel the outside with a sturdy vegetable peeler. Trim the ends and cut in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from a halved butternut squash.
Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-size cubes or slices before roasting to allow for even browning.
Weight Watchers Recipe
Ratings (148)
5PointsPlus Value
Prep time: 15 min
Cook time: 25 min
Other time: 0 min
Serves: 4
This salad’s sweet-earthy flavors pair deliciously with roast pork or chicken. If you dice the pear ahead of time, toss it with lemon juice to avoid browning.
Ingredients
1 spray(s) cooking spray
3 cup(s) uncooked butternut squash, cut into small cubes
1/2 tsp olive oil
1/2 tsp rosemary, fresh, minced
1/2 tsp table salt, or to taste
Vinaigrette
2 medium uncooked shallot(s), minced
2 Tbsp olive oil
2 1/2 tsp rice wine vinegar
2 tsp apricot preserves
1 tsp rosemary, fresh, minced
1/4 tsp table salt, or to taste
Remaining Ingredients
4 cup(s) arugula, baby leaves, packed
1 medium pear(s), diced
2 Tbsp chopped walnuts, toasted
Instructions
Preheat oven to 425°F. Coat a small baking sheet with cooking spray or line it with parchment paper.
In a medium bowl, toss squash with oil, rosemary and salt; spread in a single layer on prepared baking sheet, leaving space between squash pieces. Roast, flipping once halfway through cooking, until squash is tender and lightly browned, about 15 to 25 minutes.
Meanwhile, in a large bowl, whisk together vinaigrette ingredients. Just before serving, add arugula and squash to vinaigrette; toss until thoroughly combined.
Divide salad mixture among serving plates; top with pears and walnuts. Yields about 1 1/3 heaping cups per serving.
Notes
A medium-size, 2 lb squash will yield approximately 3 1/2 cups of diced squash.
If using a whole butternut squash, peel the outside with a sturdy vegetable peeler. Trim the ends and cut in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from a halved butternut squash.
Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-size cubes or slices before roasting to allow for even browning.
Thursday, December 6, 2012
Wednesday, December 5, 2012
Baby Spinach Salad with Blueberries and Walnuts
1 lb. baby spinach leaves 1 small red onion, thinly sliced 1/2
cup chopped walnuts 1/2 cup fresh blueberries 1/4 cup crumbled feta 2
tbsp. olive oil 1 tbsp. balsamic vinegar
Methods/Steps
In a medium bowl, toss together baby spinach, red onion and
chopped walnuts. Add blueberries and feta cheese. In a small bowl,
whisk together olive oil and balsamic vinegar. Drizzle over salad and
toss gently to coat. Serve immediately.
Additional Tips
Try with added pear or apple slices for an extra sweet treat!
Tuesday, December 4, 2012
TRACKING- A LOVE HATE RELATIONSHIP
It seems that most people don't "like" tracking every bite they eat. "It's a pain. I forgot. I don't want to write down all those BLTs (bites, licks, tastes and sips). I'm not sure of the calories so I don't know how to track it!"
Cool things about tracking:
You have a record so you can see where and when you have trouble.
You have a record so you can see days that worked well.
You get every bite you are entitled to! If you don't write it down, you aren't sure if you "can" eat that cheesecake or bowl of popcorn at the end of the day. You can ignore the scale if it delivers sad news. You know if you tracked carefully that eventually the good news will show on the scale.
Don't think of tracking as something you "have" to do to lose weight. Think of it as something you WANT to do. The benefits of knowing where you are at and where you are going- and knowing that you WILL be successful with a bit of patience is a treasure! What an amazing tool!
TRACKING: an ART- not always a SCIENCE
Research shows that most people do NOT track accurately. Some things are over-estimated and some are under. Yet, it often seems to work out in the end.
It is important to take a stab at it. If you don't know- GUESS. Base it on what you do know.
Q. How do you EAT AN ELEPHANT?
A. One bite at a time
Q. How do you learn to get a handle on tracking?
A. One step at a time. One week, track your breakfasts. The next week take another small step. Try for a little progress here and there. It doesn't have to be all or nothing. You can track just the food without the calories. SMALL STEPS.
What step will you take this week so you can be on top of your game?
It seems that most people don't "like" tracking every bite they eat. "It's a pain. I forgot. I don't want to write down all those BLTs (bites, licks, tastes and sips). I'm not sure of the calories so I don't know how to track it!"
Cool things about tracking:
You have a record so you can see where and when you have trouble.
You have a record so you can see days that worked well.
You get every bite you are entitled to! If you don't write it down, you aren't sure if you "can" eat that cheesecake or bowl of popcorn at the end of the day. You can ignore the scale if it delivers sad news. You know if you tracked carefully that eventually the good news will show on the scale.
Don't think of tracking as something you "have" to do to lose weight. Think of it as something you WANT to do. The benefits of knowing where you are at and where you are going- and knowing that you WILL be successful with a bit of patience is a treasure! What an amazing tool!
TRACKING: an ART- not always a SCIENCE
Research shows that most people do NOT track accurately. Some things are over-estimated and some are under. Yet, it often seems to work out in the end.
It is important to take a stab at it. If you don't know- GUESS. Base it on what you do know.
Q. How do you EAT AN ELEPHANT?
A. One bite at a time
Q. How do you learn to get a handle on tracking?
A. One step at a time. One week, track your breakfasts. The next week take another small step. Try for a little progress here and there. It doesn't have to be all or nothing. You can track just the food without the calories. SMALL STEPS.
What step will you take this week so you can be on top of your game?
Monday, December 3, 2012
Santa Hat Recipe
makes 10 hats10 fresh strawberries
½ cup part skim ricotta cheese
2 tablespoons confectioners sugar
¼ teaspoon vanilla
Hull strawberries and slice a small portion off the bottom so that the strawberry will lay flat. Mix together ricotta, sugar, and vanilla. Using a spoon, put filing between the bottom slice and the top slice. Add a dab of filling to the tip of the strawberry.
These can be enjoyed immediately or put in the refrigerator to be served later. These will last one day in the fridge.
For one strawberry = 27 calories, 1.0 g fat, 0.6 g saturated fat, 3.1 g carbohydrates, 0.6 g sugar, 1.5 g protein, 0 g fiber, 16 mg sodium, 1 PointsPlus
Thyme and Scallion Potato Pancakes
Weight Watchers Recipe
1PointsPlus Value
Prep time: 15 min
Cook time: 30 min
Other time: 0 min
Serves: 16
These savory potato pancakes cook up nice and crisp on parchment paper in a high heat oven. Use frozen shredded potatoes to speed preparation
Ingredients
1 1/2 pound(s) uncooked potato(es), grated and well-drained*
1 small uncooked onion(s), grated
4 medium uncooked scallion(s), chopped
6 Tbsp all-purpose flour
1 tsp fresh thyme, minced
1 large egg(s)
1 tsp kosher salt, plus additional for garnish
1/8 tsp black pepper
4 spray(s) cooking spray
Instructions
Preheat oven to 400ºF. Line two baking sheets with parchment paper.
Line a strainer with paper towels; place potatoes and onions in a strainer and press out any water from them.
Combine potatoes, onions, scallions, flour, thyme, egg, salt and pepper in a large bowl; toss gently to combine. Scoop potato mixture into your hands using a 1/4-cup measure; press each into a round pancake (3-inches in diameter and about 1/4-inch thick). Place pancake on prepared pan and repeat with remaining ingredients (eight pancakes per pan); coat pancakes with cooking spray.
Bake pancakes for 10 minutes; remove from oven, flip pancakes, coat with cooking spray and rotate pans in oven. Bake for 10 more minutes and then rotate pans in oven again. Bake until well browned, about 10 minutes more. Remove potato pancakes from pans to a serving platter; sprinkle lightly with additional kosher salt, if desired. Yields 1 pancake per serving.
Notes
*Or use 3 1/2 cups defrosted frozen shredded potatoes.
If you prefer your latkes on the darker side, increase the temperature to 425ºF oven but watch for burning.
Weight Watchers Recipe
1PointsPlus Value
Prep time: 15 min
Cook time: 30 min
Other time: 0 min
Serves: 16
These savory potato pancakes cook up nice and crisp on parchment paper in a high heat oven. Use frozen shredded potatoes to speed preparation
Ingredients
1 1/2 pound(s) uncooked potato(es), grated and well-drained*
1 small uncooked onion(s), grated
4 medium uncooked scallion(s), chopped
6 Tbsp all-purpose flour
1 tsp fresh thyme, minced
1 large egg(s)
1 tsp kosher salt, plus additional for garnish
1/8 tsp black pepper
4 spray(s) cooking spray
Instructions
Preheat oven to 400ºF. Line two baking sheets with parchment paper.
Line a strainer with paper towels; place potatoes and onions in a strainer and press out any water from them.
Combine potatoes, onions, scallions, flour, thyme, egg, salt and pepper in a large bowl; toss gently to combine. Scoop potato mixture into your hands using a 1/4-cup measure; press each into a round pancake (3-inches in diameter and about 1/4-inch thick). Place pancake on prepared pan and repeat with remaining ingredients (eight pancakes per pan); coat pancakes with cooking spray.
Bake pancakes for 10 minutes; remove from oven, flip pancakes, coat with cooking spray and rotate pans in oven. Bake for 10 more minutes and then rotate pans in oven again. Bake until well browned, about 10 minutes more. Remove potato pancakes from pans to a serving platter; sprinkle lightly with additional kosher salt, if desired. Yields 1 pancake per serving.
Notes
*Or use 3 1/2 cups defrosted frozen shredded potatoes.
If you prefer your latkes on the darker side, increase the temperature to 425ºF oven but watch for burning.
Sunday, December 2, 2012
Saturday, December 1, 2012
None of us are perfect and neither is the world we live in. That's why we've created Weight Watchers 360°. The new program is designed to build on our proven PointsPlus® plan with a breakthrough approach that can help make healthy living become second nature. It's based on 50 years of experience so you can live your life, lose weight and learn how to keep it off. Weight Watchers 360° gives you the power to lose weight like never before.
As an eTools subscriber, Weight Watchers 360°
brings you amazing digital tools, an enhanced web site and a complete suite of mobile apps.†
Get the full scoop at meetings this week!
We're bringing you new meeting topics and even changing how we run our meetings to make Weight Watchers 360° fun and easy to follow.
As an eTools subscriber, Weight Watchers 360°
brings you amazing digital tools, an enhanced web site and a complete suite of mobile apps.†
Get the full scoop at meetings this week!
We're bringing you new meeting topics and even changing how we run our meetings to make Weight Watchers 360° fun and easy to follow.
Subscribe to:
Posts (Atom)