In the previous post

I mentioned the Mango Lime Mousse. Just a tip, when the recipe says "pour into 4 freezer safe containers" do it. Don't just use 2 containers. When frozen, that stuff is FROZEN. Hard to just eat half of a container. On so many levels, it's hard.

Recent yummies made here

oh, poor little neglected blog. I'm here to plug my favorite cookbook these days - The New Complete Cookbook again.

Some fantastic meals we've had lately
- the London broil steak, but done on the bbq. We did 1.5 pounds of meat instead of the 1 pound it called for. Took the 2 extra servings and sauteed with peppers the next night and had fajitas with WW tortilla shells, some light grated cheese, salsa and sour cream.

- Lemony Spring Vegetable Risotto
This was so good. Probably would have been better with fresh thyme, but we only had dried. Risotto is a bit 'hands on' prep-wise, but SO worth it.

-Barbeque Pork with Mop Sauce
If you are a pork lover, this is amazing. the hubby didn't believe that this was a WW recipe. If we weren't married, he would have proposed on the spot. :) the kids didn't care for it (too 'picy said one), but we liked it! The recipe says to use indirect heat on the bbq, and I had to google it. Apparently, it involves turning one bbq burner on, and putting the meat over the other burner, with a pan of water in the bbq - I used a small foil pan - and shut the lid. Simple as anything! Served with leftover risotto and salad. Yum!

I also made the Frozen Mango-Lime Mousse. Nice and tasty, and easy, if a bit higher in points than I would have hoped for.

not ignoring this!

I'm just ever so slightly off the wagon right now. The recent attempt of winter to return around here bummed me out enough to jump back into some comfort food, and then Easter arrived. I'm kicking myself back into gear and pulling out some new recipes. Hope to have some to share soon!

10 pounds!

10 pounds down. that is all. :)

My version of the WW no point veggie soup

I made some variations on the WW no point soup, and generally make up a big pot of it to last a few days. I will eat it most days for lunch, with some crackers. I like my soup to be more 'chunky' than 'soupy'.

1/2 cup or so sliced carrots
1/2 cup or so diced celery
saute them in a big pot with a good spray of cooking spray.
toss in some garlic (I keep minced garlic in my fridge, about a tsp is good)

after the veggies soften up a bit, I add in
1 28 oz can diced tomatoes
3 or 4 cups low sodium chicken or veggie broth
2 tsp dried basil
2 tsp dried oregano

then I throw in veggies.
maybe a cup, cup and a half of
-frozen peas, frozen beans
and for variety I may add in:
-chopped fresh spinach
-broccoli (fresh or frozen)

I simmer it for about 10 -15 minutes, until all the veggies are soft enough, but not mushy. Delicious! 0 points!! one cup is one serving of veggies too.

check out what I made!

California rolls!

Granted, some of the items needed for the recipe were picked up on a trip to the city, and I couldn't get wasabi in town. I still managed to get california rolls made. 4 pieces for 6 points...but I actually think it works out to be only 5 points for 4 pieces, as I'm skipping the dipping sauce, which contains oil.

This recipe is in the book posted below.

Crackers!

I *heart* good crackers. I'm a big fan of Stoned Wheat thins - 1 point for 4 of those bad boys. I was recently told about another yummy option. They are available at Extra Foods/Superstore - wherever they sell President's Choice stuff. It's the PC brand 7 Grain Rosemary & Onion crackers. 2 points for 3 of them - and they are pretty good-sized. Oh, but the flavour! Delicious, even for a known onion hater like me. ;)