HAPPY NEW YEAR

Can't believe it's the end of the year all ready. Where has the year gone. I 'm glad to say I am looking forward to the new 360 program this next year. I'm finding the meetings are more helpful in the sense that we focus on one change for weeks at a time that should be easier for the subject to become habit. Yeah Weight Watchers.

I'm asking all of you to please please let me know if there is anything you would like to see me do different or subjects you would like me to address. After doing this since February I'm wondering if I'm giving you subjects you are enjoying, using or even care about. Please just send me an email if there is anything you would like to see. I enjoy the research and have learned a lot doing this blog. I've enjoyed recipes I never would have tried and it has helped me so much on my journey. Thanks Mary for picking me to take over for what you did so well for two years.

The first recipe I'm including is one I have made several times and Rog and I both really enjoy. I don't always have mushrooms on hand so I just use whatever veggies I have in the house. Don't be afraid to experiment. I've also made it in ramekins for individual pies. Great way to use up that leftover turkey.


Old-Fashioned Chicken Pot Pie

		PointsPlus®value | 6 Servings | 6 Preparation Time | 20 min Cooking Time | 40 min Level of Difficulty | Easy main meals | We made this comfort food classic lighter with reduced-fat crescent roll dough and a skim milk-based cream sauce. It totally hits the spot. By

Ingredients

• 2 spray(s) butter-flavour cooking spray
• 1 tsp salted butter
• 1 small uncooked onion(s), chopped
• 2 cup(s) fresh mushroom(s), sliced
• 1/4 tsp paprika
• 1/4 tsp dried thyme, crushed
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper
• 2 cup(s) frozen mixed vegetables
• 1 cup(s) canned chicken broth
• 3 cup(s) cooked skinless, boneless chicken breast(s)
• 2 Tbsp all-purpose flour
• 1/2 cup(s) fat-free evaporated milk, divided
• 4 item(s) reduced-fat crescent roll dough, unrolled

Instructions

• Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
• Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
• In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
• Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.

Notes

Make this recipe to your family's taste with different frozen vegetable blends such as an Asian mix or bell pepper and onion strips.

Here is a recipe Mary emailed to me . I thought it looked really good and I thought maybe some leftover turkey could be used instead of chicken.

White Chicken and Cheese Enchilada Casserole

Not only are these chicken and cheese enchiladas incredibly delicious, they are very filling and satisfying. Plus, they are smothered in a tangy sour cream and chile sauce that adds extra creaminess to this low calorie comfort food.

Ingredients

• 8oz boneless skinless chicken breast, cooked and shredded
• 1 small red onion, diced
• 2 large zucchini, diced
• 8 whole wheat flour tortillas (I used the large size of these)
• 1 cup fat free sour cream
• 1/2 cup reduced fat sour cream
• 1 4 oz can green chiles
• 1 tbsp whole wheat, all purpose flour
• 2 cups fat free chicken broth
• 1 cup reduced fat Mexican cheese blend, shredded
• 1/4 cup fresh cilantro, finely chopped
• 2 green onions, diced
• 2 jalapenos, seeded and diced
• 1 tbsp light butter
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• Zest from 1 lime

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9” x 13” casserole pan with non-fat cooking spray.
3. In a large bowl, combine chicken, zucchini, onion, 1/2 cup of the fat free sour cream, ½ cup shredded cheese, cumin, lime zest, salt and pepper. Mix well.
4. One at a time, roll up the chicken mixture into each tortilla and then place in the casserole dish.
5. In a medium sized sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
6. Stir in chiles and remainder of the sour cream, and heat until well combined and heated through, about 3-4 minutes.
7. Pour sour cream sauce over enchiladas, and then top with the remaining shredded cheese.
8. Bake in oven for about 20-25 minutes or until casserole is cooked through and cheese begins to brown and bubble.
9. Remove from oven and let cool for 5 minutes. Garnish with fresh cilantro, green onions and diced jalapenos.

Preparation time: 20 minute(s)
Cooking time: 25 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: Mexican

Entire recipe makes 8 servings
Serving size is 1 enchilada
Each serving = 6 Points +
PER SERVING: 230 calories; 9g fat; 27g carbohydrates; 21g protein; 12g fiber


Read more: http://www.laaloosh.com/2012/12/17/white-chicken-and-cheese-enchilada-casserole-recipe/#ixzz2GIC4Jbff


I look forward to hearing from you to see if anyone made either of these great recipes.

                                          Have a safe New Years celebration and remember

Celebrate Good Times Come On

I don't know if any of you remember this song title sung by Cool and The Gang. Thought this would be my theme song for this week and I would share it with all of you. If your lucky I will sing it to you at the Thursday meeting or maybe not. :)

I was going to share the trials and tribulations that I have been struggling with these last two weeks. After the meeting this morning I decided to celebrate how far I've come. It's so easy for me to forget that I have lost over 75 lbs. in the last two years. It's  so easy to fall back into old habits and not focus on all the new habits that have ingrained their selves into my everyday life. I want to celebrate with all of you the habits that have gotten me to where I am today. I always eat breakfast. I have learned if I don't my whole day is upside down. My kitchen always has fresh fruits and veggies in it now. I wouldn't think of not going to my WW meetings on Thursday morning. Thursday is the most important day of my week. With the support of Frankie walking with me and encouraging me to join Curves, exercise has become a healthy habit I look forward to everyday. I take a snack with me most days I'm going to be out of the house because without one it's to tempting to go for the easy access (drive- thru). There are so many more new habits I do without even thinking about them that they are just a part of my life now. These are just a few of the healthy habits that have become part of my everyday life since joining WW.

 

Journaling, Eating in front of the TV, Night time binge eating and stress eating (happy, sad, mad, glad) are just a few of the challenges I need to still work on. I've grown so much thorough out this journey  and I'm so proud of how far I've come but I know I will continue to struggle with issues that come up, I also know that they will someday not control me. Sometimes I will make the right choice sometimes I won't but that's ok too. Today I feel strong and in control of my journey and there for I celebrate the successes and look forward to everyday as the new day it is. 

Now on to all the recipes I have to share. Last week I picked out two recipes from WW e-tools. They weren't what I would call my favorites but they weren't awful either. All I can say is everyones tastes are different and they are worth a try. I'm also sharing some candy recipes that Jean shared  ( with samples) in the 8 am meeting. There is also one that I got over Thanksgiving from the Chico meeting I attended. Please let me know if you try any of these and what you think. It's always good to get another perspective on a recipe.

The recipes I tried this week:


Pork Chop Dinner with Apple-Cider Sauce
     Roger, Frankie and I liked this recipe. It will be put in my make occasionally file.

	1 pound(s) uncooked red potato(es), baby-size 3/4 pound(s) uncooked cabbage (all varieties), savoy variety, cut into 3- to 4-inch-wide wedges 2 tsp canola oil 1 pound(s) uncooked lean boneless pork chop(s), four 4 oz chops 2 1/2 Tbsp dill, fresh, chopped, divided (plus extra for garnish) 3/4 tsp table salt, divided 1/2 tsp black pepper, freshly ground, divided 1 medium fresh apple(s), Gala suggested, cored and cut into 12 wedges 1 1/4 cup(s) canned, chicken broth 1/2 cup(s) apple cider 2 Tbsp all-purpose flour 1/4 cup(s) uncooked scallion(s), sliced 1 Tbsp Dijon mustard Instructions Fill a large, deep skillet with a small amount of water; set a steamer basket on top and bring to a boil. Steam potatoes until almost tender, about 6 minutes. Add cabbage wedges and steam until potatoes and cabbage are both tender, about 3 to 4 minutes more. Drain and remove potatoes and cabbage to a serving platter; cover to keep warm. Drain and carefully dry skillet. Heat oil in skillet over medium-high heat. Sprinkle pork with 1 tablespoon dill, 1/2 teaspoon salt and 1/4 teaspoon pepper; gently press to adhere seasonings to pork. Add pork to skillet and cook, turning once, until golden and just cooked through, about 6 to 7 minutes; remove to serving platter. Add apples to skillet; sauté 1 minute. Meanwhile, in a small bowl, whisk together broth, cider, flour and remaining 1/4 teaspoon each salt and pepper. Add broth mixture to skillet and bring to a boil; reduce heat and simmer 2 minutes. Stir in scallions; simmer until sauce is slightly thickened and apples are tender, about 1 minute. Remove from heat; whisk in mustard and remaining 1 1/2 tablespoons dill. Lift apples with a slotted spoon onto platter; spoon sauce over top and garnish with remaining chopped dill or dill sprigs. Yields about 1 pork chop, 3 potatoes, 1 cabbage wedge, 3 apple slices and 1/4 cup sauce per serving. Notes Savoy cabbage is a more tender and looser leaf cabbage than regular green cabbage. If you use green cabbage just increase the steaming time by a few minutes. If you can’t find baby red potatoes, simply cut 1 pound of red potatoes into 12 chunks.
	Lemon Chicken with Broccoli
	This recipe was pretty bland. I added some low sodium soy sauce and cilantro to mine. Frankie said she added some Parmesan cheese. I served it over rice noodles. If I make it again I will serve it over brown rice.
	2 Tbsp all-purpose flour 1/2 tsp table salt, divided 1/4 tsp black pepper, freshly ground 12 oz uncooked boneless skinless chicken breast(s), thinly sliced 2 tsp olive oil 1 1/2 cup(s) fat-free, reduced sodium, chicken broth, divided 2 tsp minced garlic 2 1/2 cup(s) uncooked broccoli, small florets 2 tsp lemon zest, or more to taste* 2 Tbsp fresh parsley, fresh, chopped 1 Tbsp fresh lemon juice Instructions On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate. Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute. In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat. Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through. Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.

Jean's recipes:

KAHLUA FUDGE

Depending on how small you cut your pieces these are anywhere from 4 to 7 points plus

1tsp plus 1/4 cup butter
24oz white chocolate
1 can sweetened condensed milk
1/2 cup chopped nuts (almond or pecans)
1/2 cup Kahlua
Line 9 inch square pan with foil butter with the 1tsp
In double boiler melt chocolate stir constantly add milk, 1/4 cup butter stir until smooth remove from heat stir in nuts and Kahlua ...pour into pan ,cover and refrigerate for at least 2 hours till firm ENJOY

                                          ALMOND JOY CANDY = 2 Points Plus
1/2 cup slivered almonds
8oz cream cheese softened
1 lb powder sugar
14 oz coconut
1tsp vanilla
Mix all together shape into small balls( or any size you want) Refrigerate at least 1 hour or more
Melt 12oz chocolate chips and 2 oz paraffin in double boiler dip balls one at a time in chocolate place on wax paper or parchment paper to cool.

The Recipe I got from the Chico meeting:

Cranberry Holiday Salad

1envelope (four servings) cherry-jello
2 Cups boiling water
1 cup cold water
3 small apples, cored and quartered
2 cups fresh or frozen cranberries (if frozen thaw after measuring)
1 small orange,peeled and sectioned
1 cup each canned crushed pineapple (no sugar added) and chopped celery
Granulated low-calorie sweetener to equal 2 teaspoons sugar

In medium heat proof bowl sprinkle jello over boiling water and stir until dissolved: stir in cold water and set aside.

In work bowl of food processor combine apples, cranberries, and orange sections and process until finely chopped ( do not puree);
add to dissolved jello, Stir in pineapple, celery, and sweetener and pour into 13x9x2 inch pan. Cover and refrigerate until set, at least 3 hours.

Makes 8 serving = 0 Points Plus

I hope all of you have a wonderful week. Thought this was a great inspiration piece. I have put it on my computer as my wallpaper.

Thankful

First off I'd like to say how thankful I am for my family,my friends and all of you at my WW meetings. I believe it was four days before Thanksgiving, fellow WW member Linda R's house caught on fire. They were able to save the house and will rebuild but it has added more stress to what is already a stressful time of year. Linda, you showed such strength at the meeting last week and you lost weight too. My thoughts and prayers are with you during this stressful time.

Below, I will be sharing recipes and pictures of my Thanksgiving Day. It was the healthiest Thanksgiving I've ever had. I shared it with Roger, Frankie and of course Griswald. We, myself and Frankie, started the day with the 5-k walk for Food in Chico. That was such a wonderful way to start the day. I was so surprised at all the families there enjoying the morning. We couldn't have asked for better weather. I'm already looking forward to next year and starting my holiday season at Bidwell Park. Hope some of you will join us.

 I'm really looking forward to the additions that WW has made to the Point's Plus Plan that Kim has been dropping hints about. I encourage you all to attend your WW meeting this week to see what it is all about. I got an email about the new additions and they sound like they will be very helpful. That's one of the things I love about WW, they are always trying to improve their program. Thank you WW.

                                                      My Thanksgiving Day Meals

Healthy breakfast before my 5-k. Egg beaters, Canadian bacon, cheese, and spinach omelet. Fresh pineapple, whole wheat English muffin. 8 Points Plus

We're on our way. Only 3.1 miles to go. Plus walking to and from the Safeway parking lot.

Just a few of the 1000's of people enjoying the morning.

We made it. Smiles of Accomplishment

Lunch: Fresh fruit salad 0 PP

Table set, Food done, time to enjoy

My Thanksgiving day meal. 11PP

Griswald recuperating after his Thanksgiving Day Feast

The link below is what I made instead of Sweet Potatoes. It is one of the best recipes I've tried so far. Really tasty and very easy.
Sweet Potato & Apple Bake with Honey Glaze Option

              Served this as part of our Thanksgiving Day Dinner                 

                                 Seven Layer Salad 6 servings- 2 Points Plus

Lettuce and Spinach (enough to fill bottom of 9x13 pan)
 1-Bell Pepper
 10-Green Onion
2/3 cup-Peas
1 cup- Celery
1/2 cup- Low Fat Cheese
2/3 cup- Fat Free Mayonnaise
46 grams-Bacon Bits
 3 tsp.- Splenda

Layer vegetables, top with cheese, mayonnaise, splenda, bacon bits.

                                 
                             I make these green beans a lot. I love fresh green beans.

                                                            Green Beans- 0 Points Plus

2 lbs. fresh green beans ( washed and cut)
2 tsp. garlic
1/2 cup onion
1 cup chicken broth

Saute garlic and onion. Add green beans and broth. Cook till tender crisp.


                   Roger loved this dessert.


Pumpkin Cheesecake ShootersSkinnytaste.comServings: 16 • Size: 1 shot glass* • Old Points: 2 pts • Points+: 2
Calories: 78 • Fat: 4.2 g • Carb: 11.6 g • Fiber: 0 g • Protein: 1 g • Sugar: 7.5 g
Sodium: 16.5 mg


Ingredients:

• 3 (1.5 oz total) whole chocolate graham crackers
• 4 oz 1/3 fat cream cheese, softened
• 1/2 cup pure canned pumpkin
• 1 tsp pure vanilla extract
• 3 tbsp dark brown sugar, unpacked
• 1 tsp pumpkin pie spice
• 1/4 tsp nutmeg1/4 tsp cinnamon
• 8 oz light whipped topping (I used Truwhip light)

Directions:

Crush graham crackers in a food processor. Set aside.

In a large bowl beat the cream cheese until smooth with an electric mixer. Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy. Use a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; combine until no streaks remain. Place in a piping bag or ziplock bag with a corner snipped off.

To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker crust (about 1 tbsp) followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs. Insert small spoons and refrigerator until ready to serve.
copied from: skinnytaste.com


I adjusted the recipe a bit to make it 1 PP. I used regular graham crackers (that's what I had in the cupboard.) I used fat free cream cheese and fat free cool whip.

                                              In closing I am sharing an Inspiration:

"Obstacles don't have to stop you. If you run into a wall, don't turn around and give up. Figure out how to climb it, go through it, or work around it."
- Michael Jordan

 

 

                            Blessings to each of you