I was looking for something yummy to make today that was a little lighter in the calorie & fat department & didn’t use flour as I have run out & it’s really hard to buy flour right now (my local grocery store was completely out on Sunday), I heard the price for flour is going to be insane very soon, so I looked thru my black binder full of recipes & I found this one that I have never tried before:
Here is what we had for dinner on Sunday night per my daughter’s request:
Home-Style Meat Loaf
3/4 cup ketchup, divided
1/4 cup minced fresh onion
2 tbsp chopped fresh parsley
1 tbsp brown sugar
1/4 tsp salt
1/4 tsp pepper
2 large egg whites
1 1/2 pounds ground round (I use extra lean & I have used ground turkey before)
1/2 cup quick-cooking oats
1. Preheat oven to 350F
2. Combine 1/2 cup ketchup, onion, & next 5 ingredients in a large bowl; stir well. Add meat & oats; stir just until blended. Shape mixture into an 8×4″ loaf on a broiler pan coated with cooking spray (I just use a bread pan). Brush remaining 1/4 cup ketchup over meat loaf. Bake at 350F for 1 hour & 10 mins until done. Let stand for 10 mins before slicing. Cut into 12 slices. Yield: 6 servings (serving size: 2 slices). WW Points: 5
Well today it will be 2 weeks since I have officially weighed in at WW, it’s been a crazy 2 weeks, I have had very sick kid’s & I also came down with a “low grade” flu or something for about 3-4 days & I have been very, very tired for a long, long time (dragging my arse!) & I found out today it’s because my iron is very, very low (joy’s of being a woman!). So I’m not going to lie to you it’s been a struggle but, I have still been journalling, trying to watch what I eat & still managing to exercise. I seem to be maintaining, the weight that I have lost I have managed to keep it off but, of course I should definately still be losing! & in 6 days I will be off to Hawaii, so I won’t be weighing in again but, I will keep following the “plan” & when I get back & settled from holidays I will be back to weighing in at WW & attending the meetings again. So here’s a recipe for you:
SERVING SUGGESTIONS: I just make this in 1 large skillet & than bake in the oven. I use low-fat cream of mushroom soup & I just serve salad with it. This is a staple in our household, I have been making it for a while now.
Prepare-Ahead Tip: Combine all ingredients, cover, & refrigerate overnight, then bake as directed.
Ok, I know I suck! I could come up with a milliion excuses why I’m up this week but, I won’t bore you! I didn’t get a chance to weigh in last week so this is what happens!
I find that I need to be literally 100% on top of it, if I’m not I suffer. I’m learning things every single day. At today’s meeting we talked about “Managing your thoughts”, it was a great topic.
Are you happy? If you are not why? You need to surround yourself around people that make you happy. Being & staying positive, getting back on that “horse” so that you can have a great week this week…yada, yada! So I will get back up on my trusty steed & perseverve. Now on to the recipe.
Ham & Pineapple Stir Fry with Cashews (or without!)
1 Maple Leaf Medallion Naturally Low-Fat Smoked Ham (trimmed & cut into 3/4″ cubes)
1 red onion, sliced
1 red pepper, sliced
1 orange pepper, sliced
1 398 ml can pineapple chunks drained
1 350 ml jar sweet & sour sauce
2 tbsp sesame oil
1 cup whole cashews
2 tbsp vegetable oil
Instructions: In a large frying pan – stir fry vegetables & ham on high heat in small batches. Keep batches in a colander until finished. In large pot, heat sweet & sour sauce with sesame oil. Bring to a boil, then turn heat to medium, add pineapple & heat through. Return ham & vegetables to frying pan & pour sauce over top. Stir & cook until hot. Serve on a bed of basmati rice & garnish with cashews (if you choose).
I did not use any oil at all (sesame or vegetable). I used Canadian Back Bacon (2 slices for 1 point) & you can omit the cashews. I served over steamed rice. I also just cooked everything in 1 skillet, none of this cooking in batches!
This was a yummy recipe I made Sunday night for dinner. I changed a couple of things, I used lean, ground chicken, I didn’t use any Miracle Whip (hate that stuff!) and we just had the burger by itself (no bun – personally I think buns are such a waste of points) with a yummy salad and some rice, & I only ate 1/2 of my burger. I had 1 extra patty left & I just cooked it as is for the kid’s, no cheese or salsa in the middle & it was yummy too.
Weight gain this week: 1.2 lbs (not sure what happened this week, I can pinpoint it to a couple of things, I only got the chance to workout 3 times this week instead of my usual 4-5 days, I had maybe 2 battles with portion control, & I was not feeling great for about 3 days but, other than that that’s it, I don’t use my additional weekly points of 35 & I do not use the points I gain from working out. They say you have to eat 3,500 calories to gain 1 lb, well that surely did not happen, my hubby thinks mabye I’m not eating enough…hmm, I dunno. Well this week I better see a great loss.
Easy Chinese Chicken Stir-Fry
1 tsp oil
1 lb pork tenderloin, beef or boneless, skinless chicken breast, cut into thin slices
2 carrots, sliced
1/4 cup Kraft Signature Sweet Onion Vinaigrette Dressing
2 tbsp hoisin sauce
2 tbsp water
1 green onion, thinly sliced
HEAT oil in large skillet on medium-high heat. Add meat and carrots; stir-fry 5 min.
STIR in dressing, hoisin sauce and water. Stir-fry 7 min or until carrots are crisp-tender.
ADD onions; cook 1 min.
SERVINGS SUGGESTIONS: To make this a meal, serve this tangy stir-fry over hot cooked angel hair pasta, rice or in my case vermicelli or just with a salad.
Makes 4 servings, 1 cup (250 ml) each.
CAL 240, FAT 8 g, FIBRE 3 g WW Points = 5
I just wanted to clear up that it looks like I make a lot of food! Well I always try to make left overs for my hubby’s lunch the next day & if it is something I will eat the next day than I want to have extra’s too! & my hubby eats a fair amount of food & he DOES NOT have a weight problem (just sick I say!) – just in case your wondering!
Recipe from the Winter 2008 Kraft What’s Cooking Magazine.
1 lb (450 g) beef sirloin steak or boneless, skinless chicken breast or pork tenderloins
1/4 cup Kraft Signature Asian Sesame Dressing
1 tbsp teriyaki sauce
COOK pasta as directed on package, adding vegetables to the boiling water for the last 2 min of the pasta cooking time.
MEANWHILE, heat oil in large nonstick skillet. Add meat; cook 4 min or until borwned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce, cook 2 min or until sauce is thickened, stirring occasionally.
DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.
Makes 4 servings, 2 cups (500 ml) each.
CAL 530, FAT 13 g, FIBRE 5 g WW Points = 11 for 2 cups
OK, a couple of things I did with this recipe is I didn’t use oil to cook with, I used a non stick skillet, I also substituted boneless, skinless chicken breasts and I only ate 1 cup of this and than had a yummy, big salad, so than it’s 5.5 points for 1 cup, I’m sure it’s a bit lower though with not cooking with oil & using boneless, skinless chicken breasts.
Recipe is from the Winter 2008 Kraft What’s Cooking Magazine.
It’s been 1 week since I started WW (for I think the 6 or 7th time!), it’s been a great week. A couple of changes I made are: I don’t eat after 7PM, just water, I keep track of my points in a journal, I’m trying lots of new, yummy recipes, working out regularly, eating protein for breakfast, staying away as much as possible from processed foods & I’m just trying to change my whole mental attitude, I want 2008 to be “the year”. This is my goal for this year: to become a healthier individual both mentally & physically with the support of my hubby & kids. Every Wednesday I will post my success and a recipe that I have tried during the week that my family & I have found to be very yummy!
Weight lost this week: 3.2 lbs
Chewy Shreddies Cereal Bars
3/4 cup light corn syrup
3/4 Smooth light peanut butter
3 cups Shreddies
1/2 cup chopped dried apricots
1/4 cup unsweetened flaked coconut
1/4 cup dried cranberries
Spray 8-inch squre pan with cooking spray; set aside. Microwave corn syrup & peanut butter in large microwaveable bowl on HIGH 1 1/2 minutes or until peanut butter is almost melted; stir until well blended.
Add remaining ingredients; mix well. Press into prepared pan.
Refrigerate 1 hour or until firm. Makes 20.
CAL 130, FAT 4 g, Fibre 2 g WW Points = 3 (very, very low 3) for 1 bar, but, I cut mine a bit smaller to make more & I’m counting them as 2!
Satisfies your sweet tooth!
Recipe is from the Winter 2008 Kraft What’s Cooking Magazine.