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. ;)

Awesome cookbook

This is the cookbook that I'm pulling most of my dinner recipes from lately. It is fantastic! Even has a recipe for chocolate fondue. I'm really enjoying the variety of recipes in here.

roasted pepper dip!

I prepared this while on the phone with Mo yesterday...and I wish I could have shared it over the line! So good.

1 jar roasted red peppers, drained
2 tsp tomato paste
2 tsp balsamic vinegar
garlic - I use minced from the jar, so I think I used maybe a 1/2 tsp?

run through a food processor until texture you like. Great with crackers and veggies, and the recipe said it's good on baked potatoes too.

0 points for 1/4 cup

Stuffed Peppers

1/3 cup rice, cook with 2/3 cup water and dash salt.
4 bell peppers - red, yellow or orange
10 oz lean ground beef
1 1/2 cups V8
3 tbsp parmesan cheese
dash salt and pepper

-cook rice and cool
-slice off top of pepper and remove seeds
-combine ride, ground beef, 1/4 cup of V8, parmesan, salt and pepper in bowl.
-spoon mixture into peppers
-place peppers in large saucepan, pour remaining 1 1/4 cups V8 around peppers. place over medium-high heat, bring to boil, reduce heat, cover and simmer until beef is fully cooked (about 25 minutes). Serve with sauce. Really nice with a salad. 4 points per pepper