This was lunch today!
I found this over at Iowa Girl Eats this morning. I had everything I needed at home, except the kale. But since we were heading to Target to have Maria’s puffy goopy eye checked, I was able to get kale, while we waited for her prescription for pink eye.
So yeah, detox salad. A great way to reset after you go off course with your eating. Nothing wrong with that. But I know for myself, it can be hard to redirect back on course, so something yummy like this is perfect! I did make a few alterations based on the fact that I’ve never had much kale, so I eased in with just one large leaf. And oh, yeah, no almonds, since I’m allergic… And I made it from memory and I forgot carrots (I will add these next time)
I highly recommend you read the original recipe though, because she does a GREAT job of detailing out the health benefits of all the food in this salad.
Yummy Detox Salad
Shredded Cabbage (I used a handful from a bag of cole slaw mix)
First start with cleaning the kale and baby spinach. For the kale, I took one large leaf, washed it, rolled it up in a paper towel, and then just rolled it back and forth in my hands to tenderize it. and then tore it into bite size pieces.
I then tossed the kale, spinach and cabbage with a drizzle of olive oil and fat-free Raspberry Vinaigrette.
I then transferred it to a large plate and covered with the remaining ingredients. Then I devoured. YUM!!
Another Weight Watchers Recipe. Very good. I think I will make some changes next time. Like add carrots like my favorite meatloaf recipe. I think that will add a little more dimension to the turkey (this recipe kind of proves that I love my red meat – not bad, I just like red meat!)
Barbecue Glazed Turkey Meatloaf
1 1/4 pound(s) uncooked ground turkey breast, Skinless
1/3 cup(s) dried bread crumbs, seasoned
1/4 cup(s) low-fat shredded cheddar cheese, shredded
1/4 cup(s) onion(s), minced
1 large egg(s), lightly beaten
1 tsp dried oregano
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
2 Tbsp ketchup
2 tsp packed light brown sugar
2 tsp Worcestershire sauce
1 tsp Heinz Spicy Brown Mustard, or other brand
- Fold a 24-inch length of foil in half lengthwise. Fit into the bottom and up the sides of a 5–6-quart slow cooker insert.
- Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a medium bowl; mix with hands until well combined. Shape the mixture into a loaf and place on the foil in the slow cooker.
- Cover the slow cooker and cook until the meatloaf juices run clear or an instant read thermometer inserted in the center of the meatloaf registers 165°F, 3–4 hours on high or 6–8 hours on low.
- Combine the ketchup, sugar, Worcestershire sauce, and mustard in a small bowl. Spoon the mixture over the meatloaf, spreading it smooth. Cover the slow cooker and cook until the glaze is heated through, about 30 minutes longer. With the help of the foil, lift the meatloaf from the slow cooker and transfer to a platter. Discard foil and cut the meatloaf into 6 slices.
Yields 1 slice meatloaf per serving.
A Weight-Watchers Recipe. Very delicious. Great Flavor! Super easy to make!
Dijon-Roasted New Potatoes
1 spray(s) cooking spray
2 Tbsp Dijon mustard
1 tsp olive oil
3/4 tsp paprika
1/2 tsp table salt
1/4 tsp dried thyme
1/4 tsp black pepper
1 1/2 pound(s) uncooked new potatoes, red or white, quartered or halved
- Preheat oven to 425°F. Coat a 9- X 13-inch baking dish with cooking spray.
- In a large bowl, whisk together mustard, oil, paprika, salt, thyme and pepper; add potatoes and stir to coat.
- Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 to 20 minutes more. Yields about 1 1/4 cups per serving.
Quick Easy and Yummy! Chad liked it so much, he dished the leftovers right up for lunch the next day!
And about 8 points per serving… of course I didn’t add mushrooms… maybe next time, after all I did try fish just a week ago!
Ground Beef Noodles
6 ounces whole wheat egg noodles, uncooked
1 lb ground beef, 93% lean
1 (6 ounce) can mushroom stems and pieces
1 cup onions, chopped
2 tablespoons butter, melted
1 cup reduced-fat sour cream
2 teaspoons Worcestershire sauce
3 cups V-8 vegetable juice (or tomato juice) [I used the low-sodium kind]
2 teaspoons salt [I used onion powder instead of salt]
1 dash pepper
- 1. In a large frying pan or Dutch oven, saute the onions in butter until tender. [I don’t have a Dutch oven and I didn’t quite see how the noodles would all fit into the frying pan, so I used a pasta pot instead. Also, I added the mushrooms at this point instead of waiting until the end because I like cooked mushrooms.]
- 2. Add meat and brown lightly.
- 3. Place the noodles in a layer over meat.
- 4. Combine the tomato juice with the seasonings, and pour over noodles.
- 5. Bring to a boil, then cover.
- 6. Simmer over low heat for 30 minutes (or until the noodles are tender). [I was nervous that the noodles wouldn’t all get cooked, because in the pasta pot they weren’t all quite submerged in the liquid, so I went back a couple times during the 30 minutes and poked at them with a spoon to make sure they were covered with liquid.]
- 7. Stir in the sour cream and mushrooms and bring to a boil.
- 8. Serve hot.
So I am not normally a fish fan. I only really like it really fresh and fried! But as I’m trying to lose weight, it’s about making healthy choices… and fish is a healthy choice (unless it is deliciously deep fried!) So last night I made another attempt to like fish. And guess what… I did like it!
Original recipe was found here. I made some changes which I noted below. Good stuff! About 5.5 points by my calculations.
Baked Fish and Chips
4 sprays olive oil cooking spray
2 large potatoes, peeled and cut into 8 wedges each [I didn’t peel the potatoes because we both like skin-on fries, and also potato skins have a lot of nutrients. Also, there were more than eight wedges per potato.]
Lawry’s Seasoned Salt
table salt, or more to taste (enough for potatoes and fish)
black pepper, or to more taste (enough for potatoes and fish)
1/2 cup fat-free skim milk
1 1/2 Tbsp Dijon mustard
1 cup seasoned bread crumbs
1/4 cup all-purpose flour
20 oz uncooked cod, four 5 oz fillets
4 Tbsp red wine vinegar (for dipping)
- Preheat oven to 400ºF. Coat 2 large baking sheets with cooking spray.
- Place potato wedges on one baking sheet and lightly coat with cooking spray; season to taste with Lawry’s or salt and pepper.
- Bake until golden brown and tender, about 45 minutes.
- Whisk milk and mustard together in a shallow dish. Place bread crumbs in another shallow dish and put flour in a third shallow dish. (I didn’t measure exactly. Just poured what I needed in the bowl)
- Place fish in flour and turn to coat. Place fish in milk mixture and turn to coat. Place fish in bread crumbs and turn to coat.
- Transfer fish to second prepared baking sheet, season with salt & pepper and lightly coat with cooking spray.
- Bake fish until fork-tender, about 10 to 15 minutes.
- Serve fish and potato wedges with vinegar on the side. (Maria ate her 2 helpings with ketchup!)
It has been a busy couple of weeks. I am finally feeling in the groove at work. But in the groove means busier. But that’s good. Good to feel like I am contributing!
Last weekend we were busy with a family picture section, a visit to the pumpkin patch, plus the normal grocery/Target run. Although last week was not just a normal Target run, I got a new vacuum. a Dyson! So then we cleaned too! 🙂
This week marked week #2 of Weight Watchers. And I am down a total of 5.8 lbs. Yay!! Pants are a little looser already!
Even celebrated today and bought a few new things. At Kohl’s! I found several cute things. You know how when you aren’t looking you find cute things! yeah, that was today.
Some pictures to upload at some point for you too. Just on the laptop and all the pictures are on the big computer all the way downstairs… and I’m trying to watch Thursday’s Grey’s Anatomy upstairs. so you’ll just have to wait!
This was such an easy and quick and tasty soup! I made it tonight. It would be so easy to make as a weeknight dinner and something that could sit on the stove if Chad was running late. Plus only 4 points for a bowl, well at least until you add cheese and chips. But I just added a little reduced-fat cheddar and some baked Tostito Scoops.
The original recipe was found at allrecipes.com, but I made some adjustments so I could use up some leftover turkey!
Easy Tortilla Soup
2 (10.5 ounce) cans condensed chicken and rice soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can tomato sauce
1 cup chicken broth
2 cups chopped turkey or chicken (cooked)
cumin and oregano to taste
In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies, broth, turkey and tomato sauce. Add seasonings. Bring just to a boil and remove from heat.
Serve with cheese and chips.
Makes 5 Servings.