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Monthly Archives: May 2015

Watermelon Feta Salad

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Yummy summer salad that is delicious! I was skeptical because I am usually not a fan of feta. Then there was the whole watermelon and onions thing. I was sooooo glad I tried it, though!

  •   2 pound(s) fresh watermelon, cubed   
  •   8 oz grape tomatoes, halved   
  • 2 tsp white balsamic vinegar   
  • 1/2 tsp kosher salt   
  •   3 cup(s) arugula   
  •   1/2 medium uncooked red onion(s), thinly sliced   
  • 2 Tbsp olive oil   
  • 3 oz feta cheese   

Instructions

  • Cut feta into small bite-size pieces. Whisk oil, vinegar, and salt to blend; set aside. Place arugula, onions, and tomatoes in salad bowl. Add vinaigrette; toss to coat. Add cheese and melon; serve.

Serves 4.

6 WW PP+

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Mexi-Cups

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  • 8 oz cooked 80% lean ground beef, drain fat   
  •   1 cup(s) cooked frozen corn kernels   
  • 1 tsp ground cumin   
  • 1 tsp garlic powder   
  •   1/4 cup(s) (chopped) uncooked onion(s), cooked   
  • 1 tsp kosher salt   
  • 1 Tbsp Worcestershire sauce   
  • 1 Tbsp red wine vinegar   
  •   14 oz canned black beans, rinsed and drained   
  • 24 item(s) wonton wrapper(s)   
  • 1 cup(s) low fat shredded cheddar cheese   
  •   3 cup(s) (chopped) lettuce, shredded   
  •   2 medium fresh tomato(es), diced   
  • 8 oz light sour cream   
  •   14 oz Tomatoes, Diced, Fire Roasted, In Tomato Juice   

Pre-heat the oven to 350F. Brown meat with onions. Drain any fat. Once the meat mixture has cooked, add the cumin, garlic powder, onion powder, salt, Worcestershire sauce, red wine vinegar, and fire-roasted tomatoes to the skillet and cook for an additional 15 minutes. Reserve the mixture. Spray a 12-cup muffin tin with cooking spray and lay two overlapping wonton skins in each compartment. Bake in the oven until slightly crispy. They do not need to be fully cooked at this time, because they will go back in the oven to be baked a second time. Distribute the cooled meat mixture evenly among the cups of the muffin tin. Sprinkle cheese on top of each cup. Place back into the oven for an additional 12 minutes, until the cheese is melted and bubbling. To serve, carefully plate 3 cups on each plate, and garnish them with the lettuce, tomatoes, and a dollop of light sour cream.

8 servings. 7 WW Points+

5/21/15

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This week was a success. After a bad start on Tuesday, I weighed in and found out I had lost over 3 lbs for the week. I have now lost 32. So while the day was crappy monetarily, it was good physically.

I am finding losing weight cathartic. I am dealing more honestly with issues instead of eating my feelings. I have been so accustomed to ignoring how I felt that I just ate when I was upset. Now I acknowledge the feelings and try to move forward. It isn’t easy.

The next month or so are typically emotional for me because there are dates that mark the anniversaries of big events. The anniversary of my parents’ deaths are coming. The anniversary of my failed marriage is coming. Then there is Father’s Day and my grandmother’s birthday (She is gone, too). It’s hard to acknowledge those things and not let myself self-medicate with food. But I am going to do my best.

5/18/15

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I wish this process was faster. I know I didn’t put the weight on in a couple of days. But I sure do wish it would just vanish. It makes for an emotional ride. I get excited about losing weight and then I get to the point where I just want to say screw it! I’m still losing, but I do get tired of watching and tracking my food constantly.

I sometimes get to the point of “should I” or “shouldn’t I” and it drives me crazy. I have tried to ask more often, “is this worth it?” Sometimes the answer is yes and then others it is absolutely no. Sweet tea….is it worth it? Yes. As a Southerner, I grew up on that! I drink mine a lot less sweeter than many, so the points aren’t too terrible. But is it worth it? Absolutely! Now if you asked me if it was worth it to have a piece of fried chicken, I would say no. I love fried chicken. But I can make tasty oven baked chicken that tastes pretty darn good.

But I do get tired of the constant questions. Sometimes I just want some damn Ben and Jerry’s and let that be that. I haven’t had Ben and Jerry’s in 3 months. I miss them. Silly, I know. But they helped make my ass big. Thanks, Ben! Thanks, Jerry!

I came close to eating emotionally today. I was tired, hurt, angry, frustrated and HUNGRY. A friend hurt my feelings and I just didn’t want to deal with it or her. So instead of arguing, I just fixed it where she can’t see me online for a few days and I’ll wait until I’m feeling a little less emotional to deal with her. Confronting her wouldn’t solve anything because the conversation has already played out in my head more than once. I know how the story goes. It’s gone that way more than once. But instead of allowing the emotions to overwhelm me, I ate a healthy dinner. I cleaned out my car. I played with my cats and nearly drove them crazy. And now I am about to go to bed.

I’m sorry my thoughts are all over the place today. My thoughts and my feelings are warring with each other. I think it is going to end up as a draw because neither is right and neither is wrong.

On the positive side, I am actually looking forward to weighing in tomorrow. Crazy!

Kale and Blueberry Salad

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I found this recipe on Southern Living’s website. I ran it through the WW calculator and found the original to be a little much in points for my tastes. I changed the sour cream to light sour cream and adjusted the servings from 6 to 8.

  • 6 Tbsp apple cider vinegar   
  •   1/4 small uncooked onion(s), grated   
  • 1/4 Tbsp Worcestershire sauce   
  • 1/8 Tbsp hot sauce   
  • 1 clove(s) (medium) garlic clove(s), minced   
  •   1/2 medium Granny Smith apple, grated   
  • 1 cup(s) low-fat buttermilk   
  • 6 Tbsp mayonnaise   
  • 6 Tbsp reduced-fat sour cream   
  • 3 Tbsp fresh tarragon, chopped   
  • 1 tsp kosher salt   
  • 1/2 tsp black pepper   
  • 1/2 tsp sugar   
  •   3/4 cup(s) (sliced) fresh radish(es), thinly sliced   
  •   4 medium uncooked carrot(s), cut into strips   
  •   3 cup(s) uncooked kale, thinly sliced   
  •   1 head(s) (large) uncooked red cabbage, shredded   
  •   1 cup(s) fresh blueberries   
  •   1 cup(s) raspberries   

Stir together first 6 ingredients in a jar with a tight-fitting lid; let stand 5 minutes. Add buttermilk and next 3 ingredients. Cover jar with lid; shake vigorously until blended and smooth. Add salt, pepper, and sugar to taste. Toss together radishes, next 5 ingredients, and 1/2 cup dressing in a large bowl; let stand 30 minutes. Season with salt and pepper. Serve with remaining dressing.

Serves 8. 5 WW PP

5/14/15

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I was thinking about losing weight. Isn’t it weird how circumstances can push us to stay stuck or to get to work on something? For years I was in a negative relationship. I also worked in a toxic environment. I was at a point in life where I didn’t think there was any way to change things. I felt stuck. I was depressed and angry. I was apathetic.

This year I decided that I was making changes. Change is something I hate. I despise change. My life has been turned upside down more than I am comfortable with. Once bitten, twice shy. Well increase that number exponentially. But frustration overcame fear. I got a new job. It’s amazing what a positive change will do.

I still have a very long road to follow but I am doing it. I am continually looking for positive changes I can make incrementally. I can handle little changes easier than big ones.

Chocolate Chip Pumpkin Muffins

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  • 1 package(s) unprepared yellow cake mix   
  •   15 oz canned pumpkin   
  • 1 cup(s) water   
  • 1/4 cup(s) milk chocolate chips   

Mix all ingredients together well. Spray muffin tin. Pour into tin. Bake at 350 for 20-25 minutes.

Makes 24 muffins. 3 WW PP