Happy Weekend! Okay, so I started this post on Tuesday and have had to change my greeting every day since. Tee hee.
A warning – This post is a little long-winded. What can I say, I love talking about food almost as much as I do talking about makeup. I’m going to include my smoothies, meals, and one or two snacks I love. Side note: After reading this, I realize I have a problem with the quantity of whipped cream I consume. I’ve come to terms with it and I’ve chosen to ignore it.
Since I’ve lost my weight on Weight Watchers, I’ve had quite a few people ask me what I do for snacks/meals, so in case you’re interested, here are my favorite snacks to get me through the day. The number beside them is their Weight Watchers PointsPlus value. Granted, that means a big fat zero to most of you but everything I list is low in fat and calories. I mean, this stuff has helped me lose 54 lbs in eight months soooo…. yeah.
Peanut Butter Cup Coffee Smoothie 4 pts (This is usually my breakfast)
1 pack Weight Watchers Chocolate Smoothie Mix
8 oz of your favorite coffee, brewed (I use Starbucks Via Cold Brew packets mixed with about a cup of water because I don’t like waiting on my coffee to cool)
2 tbsp Sugar Free Hazelnut syrup (or any sugar free syrup of your choice)
1 to 2 tsp vanilla extract
2 tbsp PB2 (powdered peanuts)
4 to 5 ice cubes
Fat Free Reddi Whip (optional)
5 or 6 semi-sweet chocolate morsels
In your blender, place the liquids in first, then smoothie mix and PB2, and then your ice cubes. Blend until smooth. Top with whipped cream and chocolate chips. En-flippin-joy!
Vanilla Cinnamon Latte Smoothie 5 pts (my favorite!)
1 pack vanilla Weight Watchers smoothie mix
8 oz of your favorite coffee, brewed (Again, Starbucks Via Cold Brew for me)
2 tbsp Sugar Free Vanilla Syrup
1/2 tsp cinnamon
1 cup vanilla almond milk (or vanilla soy, vanilla coconut, or even skim milk)
1 quarter banana for consistency
4 to 5 ice cubes
Fat Free Reddi Whip (optional topping)
In your blender and in this order, place your liquids, then banana, smoothie mix and cinnamon, and ice cubes. Blend until smooth. Pour over ice if your coffee warmed everything up then top with whipped cream and a sprinkle of cinnamon. DELISH!
Vanilla Berry Kale Smoothie 4 pts (My post workout smoothie)
1 pack vanilla Weight Watchers smoothie mix (or chocolate if you prefer)
2/3 cup frozen berries of your choice (I use strawberries and blueberries)
1 small frozen banana, sliced
2 or 3 kale leaves de-stemmed. Spinach is an option but the benefits of kale are crazy!
1 cup vanilla almond milk
2 tbsp sugar free coconut syrup (optional)
In your blender and in this order, place your liquids, smoothie mix, kale, and frozen fruit. Blend until smooth (this may take a few minutes depending on your blender). Pour and enjoy!
Fruit! 0-3 depending on the amt of whipped cream used.
Fresh fruit and veggies are the only redeeming part of Summer. (I’m not in favor of heat at all!) My favorite thing to do with various fruits is to slice them all into a bowl and in a separate bowl, fill with fat free Reddi Whip. Yes. I said, “fill”. An entire can of fat free Reddi Whip is 3 pts. And I know this because I sat my tush down and ate an entire can in one sitting. Just fruit and whipped cream. I don’t recommend that because I did feel a bit whale-ish afterwards. Usually, I’ll cut up one medium banana and about half a dozen strawberries and, with a fork, dip it into the delicious whipped cream and enjoy. Oh, and if you just slice a banana, sprinkle a little cinnamon on it and cover with whipped cream. It’s quite good.
Speaking of bananas – My sister in law said she mashes up a ripe banana and some peanut butter, mixes them up and freezes the mixture. She says it tastes like ice cream. Haven’t tried it but I’m definitely going to! Instead of regular peanut butter, I’m gonna use either my PB2 or my Better than Peanut Butter spread. I’ll let you know how it turns out.
Nothing really special with veggies but I did find this yogurt dip that is amazeballs! It’s called Otria Greek Yogurt Dip. My favorite is the Spinach and Artichoke. Yum! The Cucumber Dill is great too. Grape tomatoes, baby carrots, cucumbers, and bell peppers (all colors) are so stupid good with it. Best part is two tbsp are just one point!!
If I’m not eating them raw, I’m grilling them. Grilled veggies are seriously the best! Just pick out your faves, throw them on a kabob and grill! I lightly spritz them with olive oil just enough to keep the veggies from sticking to the surface. I’ll also season them with Weber Veggie Grill Seasoning. Oh so good!
Main Meal Favorites
Taco Salad 8 pts This is nothing really creative but it’s so good and incredibly filling. This is Hubby’s creation:
1 lbs 90/10 ground beef or 93/7 ground chicken
1 packet taco seasoning (I use Ortega)
1 can black beans (We season with salt, pepper, cumin, and cilantro to taste)
Reduced fat Mexican cheese (I’m partial to Sargento’s blend)
Iceberg lettuce, chopped (I just get the bag)
Vidalia onion or yellow onion, chopped
Fresh or pickled jalapenos, chopped (optional)
Fresh cilantro, chopped
Black olives, sliced
Fresh pico de gallo – Most grocery stores carry freshly made, usually in the produce section.
Your favorite fat-free salsa (We’re partial to Mrs. Renfro’s)
Prepare meat according to seasoning packet instructions. Heat seasoned black beans by stove or microwave. The rest is up to you. Here is our 8 pt salad – 1 1/2 cup lettuce, 3 oz meat (4 pts), 1/3 cup black beans (1 pt), 28 grams cheese (2 pts), 1 tbsp olives (1 pt), 1/3 cup pico, approximately 2 tbsp onion, a little jalapeno, lots of cilantro (yum!), 2 tbsp salsa, and a squeeze of lime.
Baked Ziti w/ Turkey Sausage 8 pts a serving - I cannot take credit for this recipe. This is directly off of Weight Watchers eTools. We’ve made this several times. It’s nom noms!
3/4 pound(s) uncooked turkey sausage(s), spicy-variety, casings removed
1 medium onion, chopped
1 medium green bell pepper (We prefer red bell pepper)
28 0z canned diced tomatoes
10 oz frozen green peas thawed (We substitute fresh spinach here)
2 tbsp canned tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fennel seed (We put about a tsp. I wanna taste it.)
1/2 tsp salt or to taste
1/2 tsp black pepper
12 oz uncooked whole wheat ziti, cook according to directions (We add a touch of salt)
6 oz shredded part-skim mozzarella cheese
- Position the rack in the center of the oven and preheat the oven to 350°F.
- Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
- Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
- Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
- Stir in the cooked pasta and half the cheese. Spread evenly into a 9- X 13-inch baking pan. Top evenly with the remaining cheese.
- Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces. Yields 1 piece per serving.
Angel Hair Pasta w/ Eggplant-Tomato Sauce (Vegetarian) 6 pts - This is, surprisingly, at least for us, insanely good!
1 medium uncooked eggplant(s), baby-variety, sliced into 1/3- to 1/2-inch-thick
1 red bell pepper cut into 8 strips (I just sliced it. Didn’t get that technical.)
1 spray olive oil cooking spray (We did about 1/2 tsp olive oil)
3/4 tsp salt, divided
1 garlic clove, minced (We did 5 cloves. We’re fans of garlic)
2 large tomatoes coarsely chopped
1/4 tsp crushed red pepper flakes (We did a full tsp. We’re also fans of hot.)
1/8 tsp black pepper
2 tbsp fresh basil, minced (We did about 4 tbsp. Is there such thing as too much basil?)
2 tbsp fresh chive, minced
1/2 cup fat free chicken broth
8 oz. angel hair pasta cooked according to directions of box.
4 oz reduced fat feta cheese, crumbled
- Preheat grill to medium.* (We do not grill the veggies – see note at bottom of recipe.)
- Place eggplant slices and pepper strips in a grill basket (or place vegetables on a sheet of heavy duty aluminum foil with holes poked in it to allow smoke through). Off heat, coat vegetables with cooking spray; season with 1/2 teaspoon of salt. Place on grill and cook until lightly browned and tender, about 2 to 3 minutes per side. Remove from heat and cool to room temperature. Cut vegetables into bite-size pieces; set aside.
- Coat a large nonstick skillet with cooking spray; heat over low-medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes and cook until slightly pulpy, about 1 minute more. Stir in vegetables, remaining 1/4 teaspoon of salt, red pepper flakes, black pepper, basil, chives and broth; increase heat to medium-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 2 to 3 minutes. Add pasta and toss to coat. Stir in cheese just before serving. Yields about 1 1/2 cups per serving.
* You can roast the vegetables if you prefer. Preheat oven to 425ºF. Coat a
baking sheet with cooking spray. Place vegetables on prepared baking sheet and
coat with cooking spray; season with 1/2 teaspoon of salt. Roast, until lightly
browned, about 20 minutes. Remove from oven and cool to room temperature.
Bratwursts 10 pts – This is Hubby’s FAVE! There is no sides with this dish. Brats are the main event.
1 Johnsonville Bratwurst Original
1 whole wheat hot dog bun
Grill bratwurst until internal temp is 160 degrees F. Warm bun. Place brat in bun and top with desired amount of spicy mustard and sauerkraut. My desired amount is “loads”.
My Chipotle Chicken Sandwich 7 pts – Great for lunch
2 oz Boarshead Chipotle Chicken, sliced (found in your grocer’s deli)
1 slice Reduced fat Colby Jack cheese
2 slices Ezekiel bread or Arnolds flat sandwich bread
2 or 3 leaves Romaine lettuce
1 or 2 slices Vidalia or yellow onion
3 or 4 pieces Roasted red pepper in water
Place cheese on one slice of bread. Toast both pieces until golden bread and cheese is melted. Sautee onions until soft and slightly transparent. Place onions on one side of bread and peppers on the other. Top with lettuce and enjoy!
Pumpkin Spice muffins 2 pts – Easiest recipe ever! This is not my recipe. Apparently this is a cult favorite in the weight watchers community. And I understand why! YUM YUM!!
1 box Spice cake mix*
1 15oz can pumpkin
Preheat oven to 400. Mix the cake mix and the pumpkin. Mixture will be thick. Spray muffin pan** with non-stick spray (Pam). Pour mixture in pan. Bake for 18 – 20 minutes. Remove muffins and let cool. Yields around 24.
*You can use any cake mix you’d like. Someone in my meeting suggest Devil’s Food Cake which sounds yummy.
**I have a normal 12 muffin pan so I just fill each muffin slot half way.
PopSecret 100 Cal packs Popcorn and White Cheddar Seasoning 3 pts
I fill the cap and sprinkle it on the popcorn in the bag. This is an everyday thing. Just the best!
I plan on posting my fave products soon so subscribe and stay tuned. Also for some serious beauty steals and just whatever else, follow me on Twitter @blotandblend Love you all! Have a great rest of the weekend!!