WW Recipe: Chicken, Sausage, and Capers

2 tsp olive oil
3/4 lb skinless boneless chicken breasts, cut into 1-inch pieces
1/4 lb hot Italian turkey sausage, cut into 1/2-in slices
2 T red wine vinegar
2 green bell peppers, seeded and cut into strips
1 onion, finely chopped
2 garlic cloves, minced
1 tsp dried oregano
2 1/2 cups canned crushed tomatoes
1/2 cup low sodium chicken broth
2 T capers, rinsed and drained
2 T grated parmesan

1. In a large nonstick skillet over medium heat, heat the oil. Saute the chicken until golden and cooked through, 6-8 minutes. Transfer to a bowl with a slotted spoon.



2. In the skillet, cook the sausage, stirring frequently, until cooked through and browned, 8-10 minutes. Pour in the vinegar; cook until the liquid evaporates, 1-2 minutes. Add the bell peppers, onion, garlic, and oregano; cook, stirring until the peppers are tender, 4-5 minutes.



3. Stir in the tomatoes, broth, and capers; bring to a boil. Return the chicken to the skillet and sprinkle in the cheese. Reduce the heat and simmer until the sauce thickens slightly.

Per Serving (about 1 1/2 cups): 220 Cal, 8g Fat, 1g Sat Fat, 0g Trans Fat, 73mg Chol, 633mg Sod, 13g Carb, 2g Fib, 24g Prot, 98mg Calc.

Points Value: 5



I poured my serving over 1/2 cup of white rice. I think it would be better over pasta, so that's how I'll eat it tomorrow for lunch. :-)

This recipe was good, but not great, and I probably wouldn't repeat it just b/c there are so many other recipes I'd like to try.

I also added a couple of teaspoons of salt (it was really bland) and a couple of shakes of red pepper flakes b/c I like my food spicy! :-)

WW Recipe: Pasta Fra Diavolo (w/shrimp)

2 teaspoons extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 (28 oz) can diced tomatoes
3 tablespoons tomato paste
2 tablespoons dry red wine
1/2 teaspoon sugar
1/4 teaspoon salt
1/4-1/2 teaspoon crushed red pepper
1/4 cup finely chopped fresh flat leaf parsley
1/2 pound linguine

1. In a large nonstick saucepan over medium heat, heat the oil. Add the onion and garlic; cook, stirring frequently, until golden, about 8 minutes.

2. Add the tomatoes, tomato paste, wine, sugar, salt, and red pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 20 minutes. Stir in the parsley.

As usual, I also threw in a big handful of baby spinach to add more veggies


3. Meanwhile, cook the linguine (I used whole grain spaghetti) according to package directions. Drain and divide evenly among 4 plates. Spoon the sauce over linguine.

I added peeled and deveined shrimp (3/4 lb) into the simmering sauce for added protein.



1 serving = 1 cup pasta and 3/4 cup sauce

Nutritional info for pasta and sauce: 300 cal, 3g fat, 1g sat fat, 0 g trans fat, 0 mg chol, 411 mg sod, 59g carb, 6 g fib, 11 g prot, 59mg calc.

WW Points = 5

w/ Shrimp: Add 2 points

This was a really quick, easy and super yummy recipe! Definitely one to keep in the rotation. Even my husband gave this one a thumbs up. :-)

WW Beef Stew Recipe (for Shana :-) )

4 tsp olive oil
1 shallot, finely chopped
1 tablespoon finely chopped carrot
1 tablespoon finely chopped celery
1 pound beef round, cut into 1 1/2 inch cubes
1 cup chopped canned plum tomatoes, with juice
1/2 cup dry red wine
1 teaspoon finely chopped fresh thyme, or 1/2 tsp dried
1 bay leaf
1/2 tsp salt
freshly ground pepper, to taste
8 frozen pearl onions
2 carrots, peeled and cut into 1-inch chunks
4 medium potatoes, peeled and cut into 1-inch cubes
1 cup hot water
1 cup thawed frozen peas
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano or marjoram

1. In a medium nonstick Dutch oven or heavy saucepan, heat the oil. Saute the finely chopped onion, carrots, and celery until translucent, 5-6 minutes. Add the beef and saute until browned, about 5 minutes. Add the tomatoes, wine, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce the heat and simmer gently, partially covered, stirring occasionally, about 45 minutes.

2. Add the pearl onions, carrot chunks, potatoes, and water. Cook, covered 40 minutes.

3. Stir in the peas; cook 4 minutes, then add the parsley and oregano and cook 1 minute longer. Discard the bay leaf.


Nutritional info: (per serving, 1/4 of stew): 356 calories, 8g fat, 2g Sat Fat, 1g Trans Fat, 51mg Chol, 511mg Sod, 41g Carb, 7g fiber, 25g protein, 75mg Calc.

WW Points Value: 7


You can also make this in a slow cooker:
Saute the finely chopped vegetables and beef in a large nonstick skillet as directed. Transfer the mixture to a 5 or 6 quart slow cooker and add the remaining ingredients except the water, parsley, and oregano. Cover and cook until the beef and vegetables are tender, 4-5 hrs on high or 8-10 hours on low. Stir in the herbs just before serving.


I thought this stew tasted better the second day after the flavors had more time to meld.

Week 9, Day 7 (Wed, Jan 20) and a new WW Recipe!

What I ate:

breakfast
1 mini bagel with 1/2 T peanut butter (2 pts)
coffee w/non-dairy creamer and splenda (1 pt)

lunch
Lean Cuisine (6 pts)
2 apple wedges (0 pts)
baby carrots (0 pts)
7 lowfat Triscuits (2 pts)

snack
1 small banana (1 pt)

dinner
WW baked ziti (5 pts)

Total points consumed = 17 points


Baked Beef Ziti (with some modifications)

12 oz. uncooked ziti (I used whole grain penne)
2 tsp olive oil
2 medium garlic cloves, minced
1/3 pound raw lean ground beef (I used 96% lean)
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary (I should have left this out, not a huge rosemary fan)
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup part-skim mozzarella cheese, shredded (I used a lowfat Italian cheese blend)

Preheat oven to 350 degrees.

Cook pasta according to package directions; drain and set aside

Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and saute 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3-5 minutes; drain off any fat and set pan back over medium heat.

Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. (I also added some red pepper flakes, I like my food spicy) Cook until herbs become fragrant, about 2 minutes. (I also added some chopped onion and sauteed it with the ground beef) Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes. (during the simmer, I added a can of sliced mushrooms and 2 big handfuls of baby spinach to get a couple servings of veggies in)



Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.

WW points value = 5



Here's one portion:


it was really filling and yummy! I'll take some for lunch tomorrow and freeze the rest in individual portions for future quickie meals. This recipe is a keeper!

Week 6, Day 6 (snack attack!)

I've had the munchies something terrible lately! :-( Luckily I'm stocked up on healthy snacks like fruit! My local Safeway has been having a sale on berries and the blueberries and raspberries are surprisingly sweet and delicious for this time of year! yum!

breakfast
coffee (1 pt)
english muffin + 1/2 T margarine (2 pts)

lunch
Lean Cuisine (6 pts)
10 baby carrots (0 pts)
1/2 cup blueberries, 1/2 cup raspberries (1 pt)

snacks
90-cal snack pack of mini rice cakes drizzled w/chocolate (2 pts)
20ish jelly bellies (2 pts)
7 baked lays (1 pt)

dinner
1 serving WW meatloaf (3 pts)
1/2 cup green beans (0 pts

snack
2 cups cherries (2 pts)

Total points = 20 pts
Allowed points = 18 pts
2 flex points used


If you're looking for a really yummy and easy WW recipe that's only 3 pts a serving, try this Mexican Meatloaf! :-)

Ingredients:
Cooking spray
1/2 pound extra lean ground beef
1/2 pound lean ground turkey breast
2 large egg whites
2 oz. cornbread stuffing dry mix (about 1 cup)
1 medium chopped onion
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce

Preheat oven to 375 degrees F. Coat a broiler pan with cooking spray. In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies, and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan. Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.

Week 2, Day 7

Weight: 133.8 lbs (nekkid at home with an empty belly) / 135.3 (with clothes on after eating lunch)

Looks like WW has been working so far! :-) Although, the numbers are probably a bit skewed b/c when I got weighed in at WW, I was wearing clothes, but when I weigh myself at home, I strip down nekkid. I'm not letting some clothes weigh me down!

Our first weigh-in is tomorrow, but I'll be in Los Angeles so I'll be missing it. I hope I don't gain the weight back while I'm in L.A. but I'm thinking the odds are pretty good that I'll gain some of it back. We are going to a wedding, after all. And I've booked up every evening out there meeting up with old friends and family for dinner. gah. wish me luck.

I think I'll start tracking what I've been eating each day. I get 18 points on WW plus 35 points to use however I want throughout the week. Unfortunately, the points don't carry-over week-to-week, so it's use it or lose it. I prefer to use it. In fact, I think I used all 35 on Thanksgiving. Good thing my new week starts tomorrow!

What I've eaten so far today:
- Breakfast: oatmeal (3 pts) and coffee (1 pt)

- Lunch: WW pasta salad (bow tie pasta, grape tomatoes, arugula, and low-fat feta) (5 pts), 1 clementine orange (0.5 pts), 10 baby carrots (0 pts), diet coke (0 pts)

- Snack: 6 almonds (1 pt), 1 clementine (0.5 pts)

(total points so far, 11. that leaves me 7 for dinner. I'm planning on getting sushi with a friend so 6 tuna roll pieces and 6 california roll pieces should be about 6 points)

I know, that's a terrible breakfast. But at least I'm eating breakfast now. Baby steps... I really need to make a trip to the grocery store. I'm seriously lacking in fruits and veggies.

I'm not that hungry though b/c this morning Benji (our dog) got carsick (he's staying with Auntie T while we're in LA) and threw up his breakfast all over me... while I was driving. nice.