Mary sent me this recipe. Thanks Mary, looking forward to trying this soon. Cool, Easy, WW friendly.


Arugula and Parmesan Salad Recipe – 1 Points +

Posted: 31 Jul 2012 06:42 AM PDT

One evening, I was in need of a quick side dish recipe that was low in Weight Watchers Points yet still a flavorful (and pretty!) dish. I hadn’t gone grocery shopping and there wasn’t much in the fridge, so I decided to do a basic Arugula and Parmesan Salad Recipe with an amazing Balsamic Mustard dressing. I was pleasantly surprised by how delicious and gourmet the salad tasted, and it took me just 5 minutes to make. But the best part was that each serving had just 1 Points +. Since the Parmesan is a such a bold flavored cheese, you really don’t need much. And I didn’t use much oil in the dressing either…just a bit for texture. Since the balsamic and Dijon mustard are also strong flavored, I used a bit of water to give me more dressing without sacrificing flavor. It was perfect. And with all the wonderful health benefits of arugula, I’m happy to have another delicious and easy arugula salad recipe in my arsenal.

Arugula and Parmesan Salad

Using health arugula is a salad is one of my favorite things. This Arugula and parmesan Salad recipe is not only easy and delicious, it’s just 1 Points + per serving. It is a great, low calorie side dish recipe that can be prepared very quickly and will look fantastic.

Ingredients

• 4 cups arugula
• 1/4 cup shaved Parmesan
• 1/4 cup balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp sugar
• 1 tsp salt
• 1 tsp olive oil
• 1 tbsp water

Instructions

1. In a small stainless steel or glass bowl, whisk together the vinegar, water, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved.
2. Place the arugula in a large salad bowl and toss with some of the vinaigrette.
3. Divide the salad evenly among 4 serving plates and garnish with shaved Parmesan. Serve immediately.
    4 servings
   Serving size is 1 cup salad
   Each serving = 1 Points +PER SERVING: 52 calories; 3g fat; 1g carbohydrates; 3g protein; 0g fiberThe post Arugula and Parmesan Salad Recipe – 1 Points + appeared first on LaaLoosh.

This is one I need to remember

Quote of the Day

"People usually fail when they are on the verge of success. So give as much care to the end as to the beginning."
– Lao-Tzu

Thoughts for the day

Healthy Thought of the Day





Samantha, SparkPeople community moderator, says:
You can override the voice in your head that says you "can't."

From:sparkpeople.com

Inspiration by Audrey Hepburn

                                     "Nothing is impossible, the word itself says, I'm possible!"
                                                                                   Audrey Hepburn

                                                                              

This inspiration seemed so fitting. NOTHING IS IMPOSSIBLE! Frankie and I went out to Paradise Lake on Sunday. As they say a little competition doesn't hurt. I had done the walk twice before and had gone 5 miles round trip. Frankie was going for it. We did the 5 miles and had a great time. I couldn't be more proud of her if I had done it myself, Oops I did.  I hope some of you can get out there and enjoy some of the beauty we have around us right here in Paradise and Magalia. The hike is rather easy. There are benches and port-a-pots along the way. We are so lucky to live here, it is one of the most beautiful areas I have ever lived. I'm so glad to be able to get out there and enjoy it.

Steps walked on our Sunday hike

The Beginning

Frankie and her new walking stick

We made it. What a wonderful day.

The view from one of the benches we rested on.

                           

We are planning on many more hikes. Without WW, our friends, and our weight loss we would not have been able to enjoy this amazing day.

Thank you Frankie for joining me, it was awsome.

The journey

"The road of life twists and turns and no two directions are ever the same. Yet our lessons come from the journey, not the destination." - Don Williams Jr

 

 

 

.

 

Inspiration-- cartoon

Healthy Thought of the Day

from www.sparkpeople.com

Salads, salads and more salads

Pat sent me this recipe. It looks really good. She said she makes this a lot for her family and they love it.

COLORFUL VEGETABLE SALAD

6 CUPS BROCCOLI FLORETS
6 CUPS CAULIFLORWERETS
2 CUPS CHERRY TOMATOES, HALVED (I like to use grape tomatoes:
1 LARGE RED ONION, SLICED
1 CAN (6 ounces) PITTED RIP OLIVES, DRAINED AND SLICED (no brainer sliced olives in the can)
1 ENVELOPE RANCH SALAD DRESSING MIX
2/3 CUP VEGETABLE OIL
¼ CUP VINEGAR

In a large bowl, toss the broccoli, cauliflower, tomatoes, onion and olives, In a large jar with a tight fitting lid, combine dressing mix, oil and vinegar; shake well.
Pour over salad and toss. Refrigerate for at least 3 hours.

20 servings. =  2 Points Plus

Lynda For the dressing I usually do half and half vinegar and oil and then add about 1/cup water and sometimes a packet of splenda



I make a double batch of this salad every week. Roger and Frankie really love it. Frankie doesn't like raisins so I make the salad without the raisins, take out her portion and add chopped grapes.

  Cauliflower Broccoli Raisin Salad ( I love this salad)
2 1/2 cup cauliflower chopped small
2 1/2 cup broccoli chopped small
1/2 cup chopped onion
1/2 cup raisins
2 Tbsp. Hormel bacon bits
1/2 cup Kraft Free mayonnaise
2 Tbsp. white vinegar
2 Tbsp. Splenda
Mix all ingredients together in bowl. Cover and chill in fridge for 2 hours. Stir to mix and serve. 2/3 cup = 2 Points Plus

Arugula Pear Salad = 3 Points Plus
Ingredients

• 4 cups arugula
• 1 half of a small red onion, thinly sliced
• 1 medium pear, thinly sliced
• 1/4 cup toasted almond slivers
• 1/4 cup reduced fat blue cheese crumbles (I used the kind by Treasure Cave)
• 1/3 cup white balsamic vinegar
• 2 tsp olive oil
• 1 tbsp sugar

Toast almonds by placing in a small, un-greased skillet over medium high heat. Toss every few minutes until almonds brown, about 6 minutes. Set aside.

In a small bowl whisk together the olive oil, sugar and white balsamic vinegar.

1. In a large bowl, combine arugula and onion, and add in the dressing. Toss well.
2. Top with the almonds and blue cheese crumbles.

Tomato and Green Onions Salad= 2 Points Plus

Preparation time:5 min Servings:4 Cooking time:0 min Ingredients: 1 tbsp olive oil 1/4 tsp salt to taste (optional) 1 tsp basil, or 1 Tbsp fresh, chopped 2 green onions, finely chopped 5 tomatoes, sliced Cooking Directions: Combine all ingredients in a bowl. Let stand at least 30 minutes before serving.

Nutrition Facts Calories 59 % Calories From Fat 56.4% Total Fat 3.7g Saturated Fats 0.5g Mono-unsaturated Fats 2.5g Poly-unsaturated Fats 0.5g Cholesterol 0mg Sodium 160mg Total Carbohydrates 6.4g Dietary Fiber 2.1g Sugar 4.2g Protein 1.5g

Here is the recipe that Linda said was so good. It is from the July 8-14 weekly. She said she serves it on a bed of greens and it is a whole meal.

Chickpea and Feta Salad

                       

Weight Watchers Recipe

 

                   

4 PointsPlus Value

 

Prep time: 12 min

Cook time: 0 min

Serves: 6

Serve this Mediterranean salad on its own or with greens. Make it ahead so it has plenty of time to marinate.

•                                    

Ingredients 2 cup(s) canned chickpeas, rinsed and drained 2 clove(s) (medium) garlic clove(s), finely minced, or less to taste 2 Tbsp uncooked scallion(s), thinly sliced 1/2 large sweet red pepper(s), diced 2 Tbsp fresh parsley, fresh, finely minced 9 large olive(s), black or green, pitted and chopped 1/2 cup(s) crumbled feta cheese 1 Tbsp olive oil 3 Tbsp fresh lemon juice 1/8 tsp black pepper, freshly ground, or to taste 1 tsp lemon zest, for garnish Instructions In a medium bowl, combine chickpeas, garlic, scallions, red pepper, parsley, olives and feta cheese; toss to combine. In a small bowl, whisk together oil and lemon juice; pour over chickpea mixture and season to taste with black pepper. Garnish with lemon zest; serve. Yields about 1/2 cup per serving.

In searching for the recipe above I found this  in another weekly and thought it looked really good. I may use Shrimp instead of Scallops as that is what I have on hand. I'll let you know how wonderful it is. A whole meal for only 5 pp. Woohoo.

 





Scallop, Corn and Tomato Salad

                       

Weight Watchers Recipe   

5PointsPlus Value

Prep time: 15 min

Cook time: 10 min

Serves: 4

Sugar-sweet corn and sea scallops unite in this delicious summer salad. Cut back on prep work by buying stringless, ready-to-eat snap peas at the supermarket.           

Ingredients 8 oz uncooked sugar snap peas 1 medium corn on the cob, kernels removed with a knife* 1 Tbsp white wine vinegar 1 Tbsp olive oil 1/2 tsp table salt, divided 1/4 tsp black pepper, divided 2 medium fresh tomato(es), chopped (about 1 lb) 1 pound(s) uncooked scallop(s), fresh (use sea scallops) 1 spray(s) cooking spray 1/4 cup(s) basil, fresh, chopped Instructions Bring a medium pot of water to a boil. Add peas and corn; return to a boil and simmer until peas and corn are crisp-tender, about 2 minutes. Drain vegetables, rinse under cold water and drain again. In a medium bowl, whisk together vinegar, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add tomatoes; toss and let stand 10 minutes until tomatoes release juices. Meanwhile, sprinkle scallops with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat a large nonstick skillet with cooking spray; heat over high heat. Add scallops and cook, turning once, until browned and cooked through, about 4 minutes. Remove scallops from heat; set aside. Add peas, corn and basil to tomato mixture; toss to mix and coat. Divide scallops among four plates; top each with 1/4 of vegetable mixture. Yields about 4 to 5 scallops and 1 1/2 cups of vegetables per serving. Notes *A 1/2 cup of thawed, frozen corn kernels can be used instead of the fresh corn. If your craving a In-N-Out burger this is the salad for you. I have made the salad below and I really enjoyed it. Lots of food for so little points. It's also great to serve on those Meatless Mondays. This recipe is from hungrygirl.com In-N-Outrageous Animal-Style Salad PER SERVING (1 salad, entire recipe): 240 calories, 2g fat, 967mg sodium, 38g carbs, 12g fiber, 17g sugars, 23g protein -- PointsPlus® value 6* We LOVE In-N-Out Burger (super famous here on the West Coast), so we've made a salad inspired by one of its popular items... YUM! Ingredients:4 cups chopped romaine lettuce 1 large tomato, chopped 2 tbsp. roughly chopped dill pickle 1/2 cup chopped onion 1 Boca Original Vegan Meatless Burger 1 tsp. yellow mustard 2 tbsp. shredded fat-free cheddar cheese 2 tbsp. fat-free Thousand Island dressing Directions: Place lettuce in a large bowl and top with chopped tomato and pickle. Set aside. Bring a skillet sprayed with nonstick spray to high heat on the stove. Add onion and cook until slightly browned and softened, about 3 minutes. Transfer to the large bowl and set aside. Prepare Boca patty according to package instructions (either in the microwave or in a skillet sprayed with nonstick spray). Once just cool enough to handle, chop into bite-sized pieces and transfer to a small bowl. Add mustard and toss to coat. Transfer the mustard-y burger bites to the salad bowl. Evenly top salad with cheese and dressing. Now EAT! This is a salad I served to some dinner guests. They thought it was so good, couldn't beilive it was WW friendly. Yet again another large portion. Below is the link to hungy girl. It has some very good recipes.   hungrygirl.com Mexilicious Shrimp & Corn Fandango Salad PER SERVING (1 salad, entire recipe): 260 calories, 2g fat, 622mg sodium, 39g carbs, 8g fiber, 15g sugars, 24g protein -- PointsPlus® value 6* The spicy dressing will heat you up, the crunchy veggies will cool you down, and the shrimp will ensure that you're properly proteined. (Hey, using the word "protein" as a verb is fun... Try it!) Ingredients: 3 cups chopped romaine lettuce 1 cup dry coleslaw mix 1/2 cup chopped tomato 1/2 cup chopped cucumber 1/3 cup chopped red onion 2 tbsp. chopped fresh cilantro 1 tbsp. seasoned rice vinegar 1/2 tbsp. lime juice 1 tsp. Mexican hot sauce 1/2 cup frozen yellow corn 3 oz. cooked and chilled ready-to-eat shrimp Directions: Combine lettuce and slaw mix in a large bowl. Top with tomato, cucumber, onion, and cilantro. Set aside. To make the dressing, combine vinegar, lime juice, and hot sauce in a small bowl, and mix thoroughly. Set aside. Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 5 minutes. Transfer to the large bowl. Add shrimp to the large bowl and drizzle dressing over the salad. Grab a fork, and dig in! MAKES 1 SERVING HG Alternative! Sometimes we toss 1/4 cup chopped avocado onto this dish. SO GOOD! Do that and your salad will have 320 calories, 7.5g fat, and 10.5g fiber. Nice...

Tuesday morning hike with Carol at Paradise Lake

Found this plant very interesting

This was a really neat stump

Nice little stream

Beautiful blue flower

Love my flowers, such beauty

Had my fruit for the day. Fresh organic Blackberries

Looks like a small desert town.

Love the reflection of the trees

Anyone want to go fishing. If you look hard you will see them.

Sometimes words aren't enough.

Carol on a piece of driftwood

Me and my driftwood

Mr. and Mrs. Duck

Such a beautiful flower. It was like holding a butterfly in my fingers

Just one small flower, such beauty

This looked like my hair in the morning.

 Another amazing hike with a great friend

The End

Spaghetti Squash Alfredo

I made this the other night and served it with grilled chicken breast. It was soooo good. Roger even liked it. Of course my truth tester (Frankie) said it was amazing. Good texture, great flavor, and it was Alfredo.

5 servings @ 3 Points Plus add some shrimp or chicken for just 4 or 5 more points and you have a great meal.

Ingredients

• 1 medium spaghetti squash
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (regular or 98% Fat Free)
• 3/4 cup water
• 1/4 cup milk
• 1 cup low-fat Swiss cheese
• 2 tablespoons grated Parmesan cheese
• 1 tsp chopped Garlic 
• 3 green onions chopped
• Chopped fresh parsley
• Chives

Directions

1. Pierce squash with fork or skewer in several places. Bake at 350 degrees F for 50 minutes or until the squash is fork-tender. Cut in half, scoop out and discard seeds. Scrape the flesh with fork to separate the spaghetti-like strands. I cooked mine in the microwave for about 10 minutes. I cut the squash in half, scooped out the seeds and cooked each half separate in a microwave safe dish.             
2. Saute the onion and garlic till soft.Stir the soup, water and milk in a 2-quart pan. Heat over medium heat to a boil. Stir in the Swiss cheese.
3. Place the hot spaghetti squash in a 2-quart serving bowl. Pour the soup mixture over the squash. Toss to coat. Sprinkle with Parmesan cheese, parsley, and chives.

Some suggested additions. Instead of using water use a 1/2 can of fat free milk, any cheese you have on hand, 1 clove of garlic and 1/2 cup chopped onion and mushrooms, sauteed in pan you are making  the sauce in. I used cream of mushroom soup.

You can make the squash in the microwave. Cut in half, scoop out seeds, microwave for 7-8 minutes on high. Scoop out squash and enjoy.

I did it

I used to want the words "She tried" on my tombstone. Now I want "She did it."" - Katherine Dunham

Today's Inspiration

This is one I really wanted to share!

"In each of us are places where we have never gone. Only by pressing the limits do you ever find them."
- Dr. Joyce Brothers

Celebrating 60 as the new me.

What an amazing birthday. Celebrating with Rog, girlfriends and all my WW friends at the meeting on Thursday was the best. It was a wonderful experience and I look forward to all the celebrations to come. Thank you everyone for the birthday cards and well wishes. You all made my day complete.


Lunch with Sherry and Carol at Black Bear Diner



Spending time with Rog in our backyard. Heaven

Griswald had to be a part of my day

Relaxing after a fun filled day in my backyard with a glass of tea and a good book



Frankie and I went for our daily walk. Birthdays don't get in the way of that

Another birthday celebration with Ginger and Sherry. The cake was delicious.



A concert at the park in Oroville and bird.

A great snack idea from June

June shared these with me at the Thursday meeting. Just passing along another great snack idea.

                                                         3-Points Plus per serving
                                     
                              Thank you so much June for this idea. They tasted great.

Mary's I love summer Breakfast

Mary sent an email to me this morning with this delicious 1 Point Plus picture attached. It is a 1/2 cup Fage Greek Yogurt- with truvia to taste- and mixed fruit. She said it is yummy, sweet and creamy. You feel like your eating a weeks worth of points in one meal.

Mary, Thank you for the beautiful presentation and the 1 PP plus meal idea. I'm looking forward to trying this. I'm thinking this could be the solution to my night time eating.

 Pretty, filling and simple.

Fitness Tips of the Day

Financially Fit

If spending money on a gym membership is just not in your budget these days, there's no reason to abandon all hope of losing weight and getting healthy. Engaging in an active lifestyle doesn't mean only being confined to a couple of machines in the middle of a crowded room — it means getting your heart rate up, your blood pumping, and your self esteem on the rise. So how exactly do you get this new fit lifestyle of yours up and running sans ellipticals, treadmills, and dumbbells? Easy — tackle the great outdoors!
Here are some fiscally-responsible ways to help you kick your sedentary habit:
Parks and Recreation Areas: With a multitude of options such as nature walks, rock climbing, biking, hiking, touch football, soccer, and tennis, parks and other recreational areas have just the right amount of space to spend an active day. Check out Recreation.gov and Trails.com to find the perfect area for your next outdoor adventure.
Water Areas: In the throes of winter, most of us are stuck dreaming of warmer weather — and the fun activities that go along with it. Now is the time to take advantage of the lakes and beaches in your area! In just a half-hour, here's how many calories you'd burn with these popular activities:

• Volleyball: 280 calories
• Frisbee: 105 calories
• Bodysurfing: 106 calories
• Swimming: 300 calories
• Canoeing: 110 calories
• Kayaking: 176 calories
• Rowing: 246 calories

Zoos and Aquariums: You can easily spend at least a couple of hours walking around zoos and aquariums enjoying the various exhibits. And, to top it off, it's a great way for the whole family to be active together. A single hour of leisurely walking burns almost 200 calories — and you'll burn more if you're pushing a stroller! Check out the Association of Zoos and Aquariums Web site to find one near you!
Sightseeing and Walking Tours: Have a business trip in your future? Visiting a relative or a friend for a weekend? Make the most of your stay by taking your new temporary city by storm! Whether participating in an organized walking tour with a guide or just getting lost and finding your way around, sightseeing is one of the best ways to get some great exercise while taking in some interesting history lessons! Between museums and art galleries, window shopping and historical architecture, the chance of boredom is almost non-existent! Just make sure to pack a healthy lunch to help stave off the temptation for greasy street food.

copied from Diet Detective

Avocado-Corn Salsa

 

This recipe is a picnic and party favorite because the salsa is colorful and bursting with flavor. When shopping, look for avocados that are soft and ripe, and corn that's bright and green with dry, tight husks.
Ingredients

• 3/4 cup corn, cut from cob, or frozen
• 1/2 cup grape tomatoes, quartered
• 1 medium avocado, diced
• 1 tablespoon fresh cilantro, chopped
• 2 teaspoons lime juice
• 1/4 teaspoon salt, Kosher

Preparation
Toss corn, tomatoes, avocado, cilantro, lime juice, and salt in a medium bowl

Tip of the Day:

 

Wake Up With a Healthier Coffee Drink

If you're at your local Starbucks and you're leaning toward a Frappuccino, stop right there. Those creamy coffee drinks made with whole milk and sugar-filled flavor shots — and topped with a mound of whipped cream — will cost you anywhere from 250 to 700-plus calories and more than 20 grams of fat. (Coffee drinks at other vendors, like Dunkin' Donuts, aren't much better — a 16-ounce Vanilla Bean Coolatta has 440 calories and 17 grams of fat.
Try this creamy and delicious Calorie Bargain instead:

Vanilla Frappuccino blended coffee: 430 calories (16 ounces, with whipped cream)
Nonfat latte: 190 calories (16 ounces)
Calories saved: 240

A latte is an espresso with steamed milk, topped with a bit of foam. It will give you some of the creaminess of whipped cream, but without the extra fat. Plus, it's natural, without the added sugar that you find in flavor shots. You can also try a Starbucks nonfat cappuccino — an espresso with a small amount of steamed milk and a deep layer of foam, which will run you only 80 calories for 16 ounces! And a nonfat cafe au lait, a one-to-one mix of coffee and steamed milk, has only 70 calories for 16 ounces.

copied from diet detective

Stop striving to be a certain clothing size. Aim to be a healthy, fit, and positive person — those are goals within ALL our reach! — Denise

copied from Denise Austins site www.deniseaustin.com

Excuses

SparkPeople Funnies

copied from www.sparkpeople.com




Healthy Thought of the Day

SparkPeople community moderator Denise says: Nobody is perfect, and you don't have to be either.