5 small red potatoes, peeled and cut into chunks (1 cup)
1 onion, peeled and diced
1 cup sliced celery
2 garlic cloves, chopped
2 teaspoons dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups chicken broth
2 cups half-and-half (Fat Free)
1 cup shredded cheddar cheese (to add later) (Low Fat)
The Directions.
Use a 4-quart slow cooker. Brown the bacon on the stove top, and drain the accumulated grease (I saved bacon from breakfast-- about 4 slices )
Put the bacon into your crock pot, and add clams. Add all the vegetables and spices and pour in the broth. Cover, and cook on low for 6 to 8 hours, or until the onion is translucent and the potatoes squish easily with a fork.
Use a hand-held stick blender and pulse a few times to naturally thicken the soup. Stir in half and half and shredded cheese. Ladle into wide-mouthed bowls.
I didn't pulse the potatoes because I like mine chuncky. I also added about 15 carrots because I wanted more veggies. Next time I will use about 1/2 the thyme. The time gave it a really nice flavor. I also got 7 1/2- 1 cup servings instead of 6. This would adjust the PP or just have 1 1/4 cup. I served it with cornbread for 6 PP for 2 pieces. I love cornbread and I think it's worth the points. You could serve it with some crusty bread. I will make this again. I really enjoyed the flavor.
I got this recipe from a Year of Slow Cooking and adapted it to healthy points
I'm keeping track of the FIBER I eat today. I'm curious after our Thursday meeting just how much FIBER I eat in a day. I'm not changing anything, just eating what I normally would. I hope my experiment gives you some idea what it takes to eat at least 25 grams of fiber per day. I eat so much more fiber than I ever have. since starting on WW. I hardly ever feel real hungry or deprived. A lot of days (if I'm not eating from emotions) I 'm having trouble eating all my points because I feel full for so much longer. Do I still have days that I crave Lays or a candy bar, Yes,Yes and yes. Some days I cave into those craving or emotions but as my journey continues so does my resolve to make better choices for ME
As of my Thursday weigh in I have now lost 75 lbs. I am going to go celebrate with a new WW friend on Monday. Deb and I are going to meet, go for a 30-45 minute walk, go to a WW meeting and then out for a delicious lunch. I can't convey to you how wonderful it is to make exercise, WW meetings, and being with friends more important than going out to eat.
My life has changed so much since I started this journey August 5th, 2010. I know I will always have a struggle with food. I also know I now have the tools, friends, support, understanding and WW to give me guidance when I am struggling. Thank you all so much for allowing me to share this wonderful New Life!!! I hope this blog helps all of you in some way, because I just want to give back for all that you have given me.
The Fiber counts below are as close as I could get with the help of some online web sites. The Points were figured on WW e-tools.
High Fiber Breakfast
20.9 grams of FIBER=== 5 Point Plus
FIBER content of each ingrediant
1/2 cup black beans==7.5 grams fiber--2 PP
tortilla ==8 grams fiber--1 PP
I havn't tried these recipes. If any of you do please let me know what you think. I'm posting these because of the meeting topic this week. These are all high fiber recipes.
Brown,Black and Green Lentils Soup=3 Points Plus
Makes 4 cups / Prep tips: These will take the same time to cook, or slightly less, than the Chard Braised with Cilantro and Rice. The time required depends on how old your lentils are, how hard you water is, and the altitude where you live. If they’re done after 25 minutes, just turn off the heat and let them wait. They should be tender but still have a little tooth to them.
1 1/2 cups brown, black, or green lentils, rinsed
6 cups water
1 onion, quartered
2 cloves garlic, peeled
2 bay leaves
1 carrot, cut into large chunks
1 stalk celery, cut into large chunks
1 teaspoon sea salt
1. Put lentils in a soup pot with 6 cups cold water and bring to a boil. Skim off any foam that rises; then add onion, garlic, bay leaves, carrot, celery, and salt. Simmer, partly covered, until tender but still a little firm, 25–40 minutes. Strain; reserve broth for soup stock. Remove onion, carrot, and celery chunks, garlic, and bay leaves. Taste for salt and season with pepper.
PER SERVING (1/2 cup): 123 cal, 6% fat cal, 1g fat, 0g sat fat, 0mg chol, 8g protein, 23g carb, 6g fiber, 302mg sodium
Lentil, Mushroom and Spinach Stew= 3 Points Plus
Serves 6 /Ingredient tip:Grayish-green French lentils stay firm when cooked; red lentils cook quickly but can lose their texture; and brown (often with a greenish cast and simply labeled “lentils”) soften but retain texture when cooked.
1 tablespoon olive oil 1 small yellow onion, cut in large dice 2 medium carrots, cut in large dice 1 medium celery stalk, cut in large dice 1½ cups sliced cremini or portobello mushrooms 1 cup flat brown lentils, rinsed 7-8 cups low-sodium vegetable broth 1 bay leaf ½ teaspoon dried rosemary, crushed ½ teaspoon dried oregano ½ teaspoon dried basil ¼ teaspoon crushed red pepper flakes 3 medium cloves garlic, minced 4 cups (packed) baby spinach leaves Sherry or sherry vinegar (optional)
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In a medium soup pot, heat olive oil and sauté onion, carrots, celery, and mushrooms until onions are just tender, 3-5 minutes. Stir in lentils. Add 7 cups broth, bay leaf, rosemary, oregano, basil, red pepper flakes, and garlic. Bring to a boil, reduce heat, and cook on medium, covered, for about 20 minutes, until lentils are tender.
Remove bay leaf. Purée half of the mixture and return to pot. If desired, add remaining 1 cup stock to reach desired consistency. Stir in baby spinach leaves and cook for 1 minute. Season with salt and pepper. Top each serving with a spoonful of sherry or sherry vinegar, if desired.
Serves 8 / One serving of this easy, flavorful dish provides about a fourth of your daily fiber needs. Serving tips: Try this over steamed brown rice, or in a bowl with whole-grain bread for dipping. 1 1/2 cups dried red lentils 3 1/2 cups water 1 cup chopped fresh cilantro 1 leek (white part only), diced 1 teaspoon grated fresh ginger 1 carrot, shredded 1 zucchini, shredded 1/2 red bell pepper, chopped (about 3/4 cup) 1/2 cup raisins 1/2 teaspoon ground cinnamon 1 teaspoon ground cumin Pinch of crushed red pepper flakes 1 tablespoon olive oil 1/4 cup balsamic vinegar 1 lemon (juice plus zest) 3/4 teaspoon kosher salt
1. In a large heavy-bottomed saucepan, bring lentils and water to a boil. Cover, reduce heat to low, and simmer for about 5 minutes. Stir in cilantro, leek, and ginger. Cover and continue cooking for 3 minutes. 2. Stir in carrot, zucchini, bell pepper, raisins, spices, and oil. Cook for 3 minutes, covered. Add vinegar, lemon juice and zest, and salt. Stir well. Remove from heat and let stand uncovered for 5 minutes before serving.
PER SERVING: 196 cal, 12% fat cal, 3g fat, 0g sat fat, 0mg chol, 10g protein, 36g carb, 6g fiber, 195mg sodi
Taco Salad =5 Point Plus
4- 1 Points Plus Whole Wheat Tortilla
3/4 lb. 95% Ground Beef or turkey
1 Tbsp Chili Powder
1 Cup rinsed Kidney Beans
1/2 cup chunky Salsa
4 cup Salad Greens
1/2 cup WW Mexican shredded cheese
1 large tomato- chopped
2 Tbsp Kraft fat free ranch dressing
Preheat oven to 425
Make 4 (3in) ball out of crumpled foil. Top each with 1 tortilla. Spray tortilla with cooking spray.
Bake 6-8 minutes or until golden brown.
Brown meat with chili powder, in large non stick skillet. Stir in beans and salsa. Cook 5 minutes or until heated through.
1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained
1 can (14 fl oz/398 mL) no-salt-added kidney beans, rinsed
1/2 cup salsa
1/2 cup WW Mexican Cheese
1/4 cup fat free Greek Yogurt
Make It
HEAT dressing in large nonstick skillet on medium-high heat. Add peppers; cook and stir 2 min. Add meat and chili powder; cook 10 min. or until meat is done, stirring frequently. STIR in tomatoes, beans and salsa. Bring to boil; cover. Simmer on medium heat 15 min., stirring occasionally. SERVE topped with cheese and sour cream.
Spicy Southwest Bean and Corn Salad =7 Points Plus
COMBINE all remaining ingredients except cheese in large bowl.
ADD dressing mixture; toss to coat. Top with cheese.
Try Wrapped Salad
A quick way to enjoy your favourite salad on the go is to wrap it in a flour tortilla. Simply spoon salad onto tortilla and roll up. Wrap in plastic wrap and refrigerate until ready to serve. This is also a great way to use leftover salad.
To get your daily recommended amount of fiber per day simply incorporate one piece of fiber-rich food in every meal and snack. Here are some quick tips to up your daily fiber intake:
Have a bowl of oatmeal, bran cereal or another high-fiber cereal for breakfast.
Top hot or cold cereal with fruit and nuts.
Mix whole wheat pasta and lightly cooked vegetables for lunch or dinner.
Combine brown rice and black beans for a savory meal.
Add a side of Brussels sprouts or another high-fiber veggie to dinner.
Nosh on air-popped popcorn for a late night snack.
Always choose whole grain bread with at least three grams of fiber per slice.
Even though high-fiber foods are beneficial for health and help you meet your daily fiber needs, keep portion control in mind. Always measure your servings because some of these foods, like nuts, contain a lot of fat and calories and need to be eaten modestly.
High-fiber recipes
Raspberry Bran Muffins
Makes 12 servings Ingredients: 1-1/2 cups wheat bran 1 cup low-fat milk 1/2 cup unsweetened applesauce 1 egg 2/3 cup lightly packed brown sugar 1/2 teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup fresh raspberries Directions: 1. Preheat oven to 375 degrees F. Line a muffin tin with liners.
2. In a small bowl, combine wheat bran and milk and set aside.
3. In a second bowl, mix applesauce with egg, brown sugar and vanilla. Stir bran mixture into egg mixture.
4. Combine flours with baking soda, baking powder, and salt and gradually beat into egg mixture.
5. Gently stir raspberries into mixture and pour into prepared muffin tins.
6. Bake 15 to 20 minutes or until a toothpick comes out clean. Let cool on a wire rack.
Three Bean Salsa
Makes 4 to 6 servings Ingredients: 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can kidney beans, rinsed and drained 1 (15-ounce) can lima beans, rinsed and drained 1 (8-ounce) package frozen whole kernel corn, thawed 2 tomatoes, seeded and diced 1 avocado, halved, pitted, peeled and diced 1 small shallot, diced 1/8 to 1/4 cup chopped fresh basil leaves 2 tablespoons lemon juice 1 tablespoon balsamic vinegar Salt and freshly ground black pepper to taste Directions: 1. In a large bowl, combine beans, corn, tomatoes, avocado, shallot and basil.
2. In a small bowl, whisk lemon juice with vinegar and season to taste with salt and pepper. Drizzle dressing over beans when ready to serve.
Asian-Style Noodles
Makes 4 servings Ingredients: 8 ounces whole wheat spaghetti 1 tablespoon grated fresh ginger 2 garlic cloves, finely chopped 1 tablespoon canola oil 1 tablespoon sesame oil 2 tablespoons reduced-sodium soy sauce 1 cup small cauliflower florets 1 cup fresh bean sprouts 1 cup cherry tomatoes, halved 1 cup chopped fresh kale 2 scallions, chopped 1/4 cup water chestnuts, drained Directions: 1. Cook pasta according to package directions or until tender. When cooked, drain and set aside.
2. Meanwhile, in a wok or hot skillet, saute ginger and garlic in canola and sesame oils until just golden.
3. Add soy sauce and cauliflower and cook 5 to 6 minutes. Stir in sprouts, tomatoes, kale, scallions and water chestnuts, and cook until vegetables are tender.
4. Add pasta to vegetable mixture and stir until combined and heated through.
Foods High in Fiber & Fiber Rich Foods
This high fiber foods list of fiber rich foods high in fiber is as easy to use as ABC.
And our ABC ranking for these foods high in fiber gives you simple guidelines for choosing the very best, healthiest fiber rich foods.
To be healthy you need 30 to 40 grams of fiber a day from high fiber foods. But studies show only 5% of the population eats the recommended amount. The average person gets only about 10 grams a day.
So let's get busy learning our ABCs from this list of high fiber foods.By choosing more fiber rich foods from this list, you can lower cholesterol and reduce your risk of heart disease, constipation, hemorrhoids, diverticulitis, colon cancer, high blood sugar, diabetes and obesity.
Healthy Foods High in Fiber
The following high fiber sources are specifically ranked for fiber content. The "A" category is the highest, with over 7 grams of fiber per serving.
"B" is next with 3 grams or more. And "C" fiber foods have less than 3 grams. For more details on high fiber foods, go to the high fiber foods list.
Category A of Fiber Rich Foods(more than 7 grams/serving)
FOODS HIGH IN FIBER
AMOUNT
TOTAL FIBER (grams)
Avocado
1 medium
11.84
Black beans, cooked
1 cup
14.92
Bran cereal
1 cup
19.94
Broccoli, cooked
1 cup
4.50
Green peas, cooked
1 cup
8.84
Kale, cooked
1 cup
7.20
Kidney beans, cooked
1 cup
13.33
Lentils, cooked
1 cup
15.64
Lima beans, cooked
1 cup
13.16
Navy beans, cooked
1 cup
11.65
Oats, dry
1 cup
12.00
Pinto beans, cooked
1 cup
14.71
Split peas, cooked
1 cup
16.27
Raspberries
1 cup
8.34
Rice, brown, uncooked
1 cup
7.98
Soybeans, cooked
1 cup
7.62
Category B of Fiber Rich Foods (more than 3 grams/serving)
FOODS HIGH IN FIBER
AMOUNT
TOTAL FIBER (grams)
Almonds
1 oz.
4.22
Apple, w/ skin
1 medium
5.00
Banana
1 medium
3.92
Blueberries
1 cup
4.18
Cabbage, cooked
1 cup
4.20
Cauliflower, cooked
1 cup
3.43
Corn, sweet
1 cup
4.66
Figs, dried
2 medium
3.74
Flax seeds
3 tsp.
6.97
Garbanzo beans, cooked
1 cup
5.80
Grapefruit
1/2 medium
6.12
Green beans, cooked
1 cup
3.95
Olives
1 cup
4.30
Oranges, navel
1 medium
3.40
Papaya
1 each
5.47
Pasta, whole wheat
1 cup
6.34
Peach, dried
3 pcs.
3.18
Pear
1 medium
5.08
Pistachio nuts
1 oz.
3.10
Potato, baked w/ skin
1 medium
4.80
Prunes
1/4 cup
3.02
Pumpkin seeds
1/4 cup
4.12
Sesame seeds
1/4 cup
4.32
Spinach, cooked
1 cup
3.98
Strawberries
1 cup
5.94
Sweet potato, cooked
1 cup
3.68
Swiss chard, cooked
1 cup
5.04
Winter squash
1 cup
5.74
Yam, cooked cubes
1 cup
5.30
Category C of Fiber Rich Foods (less than 3 grams/serving)
Wednesday Night and I'm cleaning out the fridge. My creation:
Mexicali Surprise= 5 Points Plus
1/2 cup black beans
1/2 zucchini
1 cup broccoli slaw
1 green onion sliced
1 Tbsp. fat free sour cream
1 sprig cilantro/ 1 jalapeno slice
1 (1 Point Plus) flour tortilla
1/2 cup salsa verde
2 1/2 oz. grilled fish
Grill fish on grill or in non-stick skillet.
Spray skillet with non-stick spray. Saute zucchini, broccoli slaw, green onion in 1/2 of the salsa verde till soft. Add black beans and continue heating. Pour onto plate. Put rest of salsa into skillet and heat. Place grilled fish on top of veggies, pour salsa over fish. Put sour cream, cilantro sprigs and jalapeno slice on top of fish. Heat tortilla add to plate and enjoy.
This is what I had for dinner Tuesday night.
Fish Enchiladas with Black Bean Salad= 9 Points Plus
5 oz. grilled fish
1 corn tortilla
1 Tbsp fat free sour cream
1/4 cup black beans
1 cup lettuce
1/2 cup tomato with chiles
1/3 cup Weight Watchers shredded cheese
1/2 cup green enchilada sauce
Grill fish. Put fish and 1/8 cup cheese, into tortilla. Top with remaining cheese, micro wave 30 seconds or long enough to melt cheese. Shred lettuce, top with black beans, tomato with chiles. Pour heated enchilada sauce over lettuce and enchilada. Add the sour cream and enjoy.
As you can tell I have been into Mexican food the last two days. MMMM good.. Hope you enjoy one of these soon.
What do you eat?!” may be the question most often heard by vegetarians, as if meat is the only food group available. Obviously, as the five million thriving vegetarians in America have shown, there’s a lot to eat, without choosing meat—and they’re healthier as a result.
According to the Physicians Committee for Responsible Medicine, vegetarians have lower rates of cancer, heart disease, hypertension, diabetes, and asthma. While simple recipes abound for tasty meatless fare, vegetarianism is a leap that many aren’t prepared to take. But you can still have many of the health benefits of a vegetarian diet without trading your turkey for Tofurkey by trying "flexitarianism" on for size. Flexitarians, or semi-vegetarians, are “sometimes" vegetarians, meaning people who reduce some of their meat consumption and fill the gap with other plant-based food groups—eating a mostly vegetarian diet, yet remaining flexible.Although the name is new, the idea is not. In fact, a few generations ago, meat was most often eaten in side-dish portions, while other food groups took center stage. Beans, vegetables, and grains supplied the bulk of a meal, while the meat supplied the flavor. This might sound backward, but many nutrition experts agree that our health would benefit if we took this “old-fashioned” approach to eating.
Eating less meat and more grains, beans, fruits and veggies means you’ll be consuming fewer calories, less saturated fat and cholesterol, and higher amounts of vitamins, minerals, and fiber. And that adds up to a lot of health benefits. On average, people who eat less meat are leaner, less apt to weight gain than people who eat the most meat, less prone to cancer, especially colorectal cancer, and suffer from fewer heart problems.Another benefit is that you’ll save money. Meat costs more per pound than most foods. You can use that extra cash you save to get a gym membership, new running shoes, or an iPod for your workouts.
Committing to a 100% vegetarian diet isn’t necessary to achieve the health benefits that vegetarians enjoy. There aren’t specific guidelines to exactly how much meat to cut out to achieve these benefits, but cutting back even slightly is a positive change. A national health campaign known as Meatless Monday promotes cutting out meat one day each week, but you could try meatless lunches during the week for the same effect.Now, replacing a sirloin steak with a can of pinto beans might not appeal to you. But how does roasted tomato-eggplant ratatouille with rice, or spicy black bean chili and cheesy cornbread sound? There are many meals like these that taste so good you won’t even think to ask “where’s the beef?” Eggplant parmesan, pasta salad, bean burritos, and vegetable fajitas are some good examples. Admittedly, a flexitarian diet will call on your creativity. Here are some tips to get you started:
If you’re cooking at home, make your main course meatless and serve meat on the side. You could have vegetarian lasagna and a salad topped with cubed chicken, roasted eggplant and zucchini sandwiches with antipasto, or spinach frittata and a side of organic sausage.
Pick a meatless day each week. Or go vegetarian during the week and omnivore on the weekends. This will give your body a break from processing all that cholesterol and saturated fat, and balance your overall caloric and fat intake.
Try some meat substitutes. Most vegetarians enjoy cold-cuts as much as anyone, but theirs are made from soy, and are lower in fat and cholesterol-free.
When dining-out, scour the menu for vegetarian options—restaurants usually offer at least one. If not, choose an entrée that is served with veggies and grains—like pasta, or stir-fry.
Fill up in the garden. Imagine your dinner plate is divided in quarters. Fill two quarters with veggies, one quarter with grains, and the last quarter with meat.
Eat your veggies first. Along with vitamins, they’re also loaded with fiber, which will begin to satiate you before you dig in to the meat.
Bank your meals for the future. If you go to a restaurant and order a steak, order a take-away container along with it. Cut off a section about the size of a deck of playing cards, and that’s your dinner. The rest will make a great lunch tomorrow and maybe even more—all for the price of one meal.
Skimp on cheese. There is a common pitfall for anyone attempting a vegetarian or semi-vegetarian diet—substituting one saturated fat (meat) for another (cheese). Remember that cheese is high in saturated fat too, and can contribute to health problems if over-consumed. Rely on vegetables and whole grains to fill in the gap instead.
What it all boils down to is balance and moderation. Although moderation never sounds exciting, the benefits to your health, your waistline, and your wallet can be very exciting indeed!
Wanting a fast food fish sandwich for Lent. Maybe not!!!!!!!
The McDonald's sandwich is the catch of the day! At 380 calories and 18 grams of fat, the Filet-O-Fish® beats out the Premium Cod Fillet by a long shot: the Wendy's sandwich is a bit harder to swallow at 510 calories and 26 grams of fat. The McDonald's Filet-O-Fish® also comes out on top in terms of sodium at 640 grams vs. 970 grams in the Premium Cod Fillet. If you're avoiding fried foods altogether, skip the drive-thru and faux-fry your favorite fish by coating it in bread crumbs and then baking it.
Monday, March 26, 2012
SparkPeople Funnies
Have an attitude of gratitude! Say a mental thanks to your body for being the hardworking machine that it is! Denise
Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into greased 9 x 13-inch pan and bake at 350 degrees F for 35-40 minutes .
Lemon - 1 cup plus 3 tablespoons water, 2 tablespoons lemon juice and 2 teaspoons grated lemon peel
Orange Citrus - 1 cup water, 1/4 cup orange juice and 2 teaspoons grated orange peel
Cherry - 1 (20 ounce) can light cherry pie filling
I used sugar free. It is so good. I hope you enjoy.
Black Forest - 1 (20 ounce) can light cherry pie filling and 1 /2 cup cocoa
Cotton Candy - 1 (3.4 ounce) box sugar free flavored gelatin, any flavor, and 1 1/4 cups water.
Margarita - 1 cup plus 2 tablespoons water, 2 tablespoons fresh lime juice and 1 1/2 teaspoons grated lime rind
Pineapple - 1 (20 ounce) can crushed pineapple in juice
Pina Colada - 1 (20 ounce) can crushed pineapple in juice, 1 tablespoon coconut extract (and 1 tablespoon rum extract, if desired)
Pumpkin - 1 (15 ounce) can pumpkin, 3/4 cup water, 1 tablespoon vanilla extract and 1 tablespoon pumpkin pie spice (or spices for Spice Cake, below)
I have made the Cherry and the Pumpkin cakes. They are so good and hubby likes also. I top mine with some lite whipped topping. Very refreshing and a nice size serving. I make my cakes into the 15 servings for 2 points plus. It gives me what I need to satisfie my sweet tooth. I did the math for 12 and 15 points plus on recipe builder to make sure it was 2-3 points and it is. So enjoy with the knowledge that something this good is a wonderful treat.
Well girls here's the scoop. I have tried every turkey bacon that is out there. This is one place I have to eat the real thing. 2 slices of center cut bacon is 1 Point Plus. I usually cook up the whole package because I hate the greasy mess and it saves time when I do want a bacon fix. I wrap it in paper towels, put it in a zip lock bag and keep it in the freezer. You just have to heat it in the micro wave for a few seconds and you have hot fresh bacon. Make sure and check the points on the brand you buy.
Here are a few things I do with my already cooked bacon. I have not tried the Baked Potato Soup. If someone does please let me know how you liked it so I can post the pros and cons.
Bacon and Egg Breakfast = 5 Point Plus
1/2 cup -scrambled Egg Beaters,
2 slices- Sara Lee Delightful,
1 Tbsp.- Blackberry Jam, and sliced
1-Sliced Tomato
1 Hot cup of coffee
Broccoli-Cauliflower Salad - 2/3 cup serving = 2 Points Plus
2 1/4 cup- chopped Cauliflower
2 1/4 cup- chopped Broccoli
1/2 cup chopped- Red Onion
1/2 cup- Raisins
1/2 cup -fat free Mayonnaise
2 Tbsp.- White Vinegar
2 Tbsp.- Splenda
2 slices- Center Cut Bacon (fried and crumbled)
Mix all ingredients in bowl and chill in refrigerator for 2 hours. Serve and enjoy.
Bacon Lettuce Tomato Sandwich =4 points plus
2 slices Center Cut Bacon- fried
2 slices Sara Lee Bread
2 Tbsp. fat free Mayo
lettuce and tomato slices
Serve with Broccoli-Cauliflower Salad and grapes and you have a great 6 point plus meal in minutes.
Baked Potato Soup = 7 Points Plus
1 whole garlic bulb (85 gram)-slice 1/4 " slice off top of bulb
3 lb. -uncooked potatoes rinsed and pierced with fork (6 large baking potatoes)
4 cup- reduced-sodium chicken broth
1 1/2 Tbsp.- thyme (fresh is best)
1/2 tsp salt
1/4 tsp pepper
6 Tbsp- fat free sour cream
6 Tbsp- low fat cheddar cheese
6 Tbsp-scallions sliced
6 slices- center cut bacon
Pre-heat oven to 400 degrees. Wrap entire garlic bulb tightly in foil: place garlic and potatoes in oven (you do not need to put them on a pan, they go right on the oven rack)
Bake garlic until soft when squeezed, about 45 minutes. Remove from oven and let cool. Continue baking potatoes until tender when pierced about 15 more minutes. Let potatoes stand till cool enough to handle.
Unwrap garlic and squeeze pulp from bulb with hands, into large saucepan. Peel potatoes and add to saucepan, mash with a potato masher until smooth.
Stir in broth, thyme, salt and pepper until blended. Heat over medium heat stirring occasionally, about 5-10 minutes.
Spoon 1 1/2 cup into bowl and top with 1 Tbsp. sour cream, 1 Tbsp cheese and 1 rounded Tbsp bacon. Grind fresh pepper on top if desired.
I hope you try some of these great meal ideas. I have learned bacon (real Bacon) is something I can still enjoy and it makes me smile. Who doesn't love the smell of your house after your bacon is done frying. Go Bacon.
Makes 4 servings
