OK to be fair it’s 142 calories per PIECE (that’s an entire quarter!) of this pizza. At Old Chicago I ordered the individual size thin crust cheese pizza – minus sauce and plus tomatoes and basil. It was quiet possibly the best bang-for-your-buck pizza ever! I stuck the iPhone in the picture for size comparison. I ate half of the pizza for 284 calories and saved the other half for later. I’m not even sure their website is being honest about the calories….
1/2 C bow tie pasta – cooked, rinsed, cooled
1 1/2 C lettuce
1/2 of a large tomato
1/2 of a cucumber
1/3 C scallions
2T parmasean cheese
SO FILLING! I might have a new favorite… and the best part? 160 total calories! I didn’t use any dressing because the juices from the cucumber and tomato coated the pasta well.
This morning for breakfast: Scrambled egg whites with celery and sweet yellow grape tomatoes. Orange watermelon and a quarter of a grapefruit on the side. 163 total calories!
Yet another gem from the Weight Watchers Power Foods Cook Book (P. 108). This isn’t the actual title of the recipe… I don’t have the cook book with me right now so I will update it when I get home.
Being a clueless cook I am absolutely terrified of cooking chicken. In fact, a couple weeks ago I tried a panko crusted chicken recipe in the frying pan and it ended in an absolute disaster. So when I looked over this recipe I was a little bit intimidated but it sounded delicious and I was anxious to try a new technique – baking in foil packets.
I altered the recipe a little bit by using tomatoes, green peppers, and onions instead of tomatoes and zucchini. I placed one chicken breast in each of the packets and divided the veggies evenly between the 4 of them. I was a little concerned letting them bake for 35 minutes and not being able to look at them until they were done and the packet was opened. The result:
This was as amazing in my mouth as it is in the picture. Even the fiance loved it!
This dish also made great leftovers for work the next day. Next time I think I will even make a few extras just to bring to work. I was pretty impressed with this simple dish. It made me feel like a good cook (for a day).
I have been really meaning to incorporate quinoa into dishes. It’s very easy to use, it has a great flavor and an interesting texture. Plus it’s a whole grain and a WW Power Food. So, to me this was a no brainer. This past week quinoa was the star ingredient in 2 dinners.
Quonia Mac N Cheese
This recipe for Quinoa Mac N’ Cheese came from monicanelsonfitness.com. It was very quick and easy to prepare. I altered it a little bit and used half low fat mozzarella cheese and half sharp cheddar cheese. I also topped it with a mixture of 1 part panko crumbs and 1 part low fat mozzarella. It looked just like the picture after it was plated:
I served it with pineapple and watermelon just because that’s what we had on hand. It was delicious… it tasted like an omelet crossed with mac N cheese with quinoa in the mix. I served it as a main dish but it would have been great as a side with a slab of meat (maybe a pork chop) or with crumbled turkey breast, chicken breast, or lean ground beef mixed in. If I make this again I will try to bulk it up with even more veggies.
Now, on to the next…
Turkey, Zucchini, and Quinoa Meatloaves
This gem came from the Weight Watchers Points Plus Power Foods Cookbook (p.138). I’m not going to copy the recipe onto the blog but it’s a basic meatloaf made with lean ground turkey breast, shredded zucchini, and cooked quinoa. I shaped them into 8 mini-loaves and… they came out AMAZING!
I served them with roasted cauliflower and a spinach salad. They made awesome leftovers for work lunch and I cannot wait to make them again!
funfetti angelfood cake + fresh strawberries + cool whip free
Last night for supper:
Grilled pork, pasta with a low fat cream sauce, roasted cauliflower with olive oil, and fresh kiwi.
This meal was so filling and done without the pasta would have been a SFT meal! I tried the Roasted Cauliflower with Parmesan recipe from WW.com and it turned out great. I modified it a little by leaving out the Parmesan (to save on points) and adding in a little bit of garlic powder. I need to remind myself how good it feels to make a home cooked meal and try a new recipe every once in a while!
I find it so easy to eat fruit and veggies at work! Blood Oranges are in season right now… and they are amazing! Don’t they make a pretty picture? Definitely going to be picking more up after the gym today.
I am trying the Simply Filling Technique today. I’ve tried this with much success over the past 2 weeks so I’m going to try to incorporate it into my regular diet one – three times per week. It seems like it’s especially easy for me on my work days.
So what’s for lunch? Leftover Spicy Veggie Soup (which I froze in to single servings), a hard boiled egg, an apple, and some fat free cottage cheese. I was absolutely stuffed after eating the soup, cottage cheese, and egg so I’m saving the apple for and after-the-gym snack.
And for the rest of the day:
- Breakfast: coffee, banana, egg
- Snack: FiberOne cereal (dry)
- Lunch: see above
- Snack: natural apple sauce and/or apple and/or celery/green peppers with FF ranch
- Dinner: chicken breast, possibly with whole wheat angel hair and/or sauteed or raw veggies
Tupperware is my best friend.
It makes consuming veggies (and fruit) easier! I usually bring 3-4 Tupperwares full of food and snacks to work on any given day.
Pre-packaging food in Tupperware (and sandwich bags) is one of the keys to my healthy eating success.
My all time favorite on the go breakfast: Subway egg-white on English muffin with Pepper Jack cheese, topped with spinach, green peppers, onions, and olive oil. 5 PP+! It would be 4PP+ without the olive oil but I need to get in my GHGs – and this is an easy way to do it!
This picture doesn’t do a great job of showing it but my muffin was rock hard. I still ate it anyways.
cold unseasonably warm Minnesota winter day nothing hits the spot like a piping hot bowl of soup! Tonight I attempted Spicy Vegetable Soup via NutriNosh.
I wanted to try this soup the second I saw it for a few reasons. The top 3 being: it’s low in points (1 PP+ per cup), it’s made from all power foods (perfect for the days I attempt the Simply Filling Technique), and it looks delicious!
The only variations I made were no yellow squash (our grocery store didn’t have any :\) and no spinach.
I snuck a taste of a veggie here and there. I could eat this as a side. A very spicy side. The house smelled amazing with those veggies sauteing on the stove!
The final product. It would have been more colorful if I would have added the yellow squash and spinach, but this color palette will do. This is definitely going to be a go-to recipe for point friendly soup!
Leftovers are chilling in the freezer as I type.