Happy New Year! Set goals for yourself!

We made it home.  I was a much better passenger this time around.  We didn’t even attempt to go home via I-40. To make it less stressful on the mommy, we took the southern route, otherwise known as I-85 to Altanta, I-285 W from there to  I-20 and on west to Texas.  I did MUCH better on the ride home than on the way out.  We stopped halfway, which put us in Vicksburg, MS, and we made it home to Denton by 3:30 on the 29^th.  We got home just in time for a snow shower.  Luckily nothing stuck and it was uneventful.  Why is it that whenever you come home from vacation, no matter how long or short the time away, it always seems like you’ve been gone for a month?

For New Year’s Eve, I ended up making the recipe in the newsletter. It was yummy, comforting, and hearty.  This was a nice dinner that came in at a respectable POINTS® Value!  When served with a nice mixed salad, it’s a pretty filling meal.  I budgeted enough POINTS® to enjoy a glass of champagne…well Asti Spumante anyway… Apparently, one glass was quite enough.  Got a buzz, and felt REALLY sleepy afterward.  I think I made it until 11:01 CST before I passed out. 

I hope that each of you has a wonderful 2010. I hope you all reach your ultimate goals that you set for yourselves, whether weight-related or otherwise.  The topic of the meeting this week was goal setting.  Goals, whether big or small, can help you stay the course of your weight loss journey.  They provide a roadmap so that you have an idea where you are going, and with a map? You will always know when you get there!  A goal should be stated in the positive, be specific and in order to be sustainable, it should be a good fit with your life.  I attached the “Winning Outcomes” tool for living so that you can refer back to it if needed.

For 2010, I intend to keep publishing, as long as you all keep on reading.  If you no longer wish to receive this newsletter, please let me know and you will be removed immediately.   Also, if you know anyone that may benefit from receiving this newsletter, let me know that as well! I welcome additional readership!

Take care, and have a great 2010!

Lots of love,

-E

GLUTEN FREE CORNER;

Paul Prudhomme’s line of ‘Magic’ seasonings are all gluten free! This is a great way to spice up your meals without adding a bunch of calories.  The link to the website is http://www.chefpaul.com/site339.php

RECIPES

Chicken Florentine Artichoke Bake

 

Publish Post

I was looking for an easy casserole-style dish to make for our New Year's dinner tonight. It was just going to be the four of us, but I wanted to make something easy, yet delicious and healthy. I had picked up a copy of the Better Homes & Gardens "Ultimate Casseroles" Special Interest Publication. These are magazine-style cookbooks found by the grocery checkout counters. I like these publications because they provide nutritional information along with easy directions.

Of course, I made this Weight Watchers friendly. Simply substitute 2% cheese for the full fat variety. Also, you can cut the amount used in the recipe. I used what was called for, but used the 2% variety. I also used the meat off of a small rotisserie chicken (my new BFF...) for the chicken component. The rotisserie chicken is the easiest way to save time in cooking, especially where casseroles are concerned. Know them! Love them!

In addition, where the soft breadcrumbs were called for, I used a couple of small slices of a whole grain loaf bought earlier in the week and whizzed it up in the food processor to make the crumbs. A little improvisation never hurt anyone :)

Yield: 8 GENEROUS servings at a POINTS® Value of 8 per serving. Can cut back the portion size a bit and shave a point or two off of this one!

Prep: 25 Min| Cook: 30 Min

Ingredients:

8  oz. dried bow tie pasta (we used Barilla Plus® Whole Grain Farfalle)

1  small onion, chopped

1  Tbsp. butter (I used olive oil instead)

2  eggs (can use egg beaters if desired)

1-1/4  cups milk (use 1% or fat free)

1  tsp. dried Italian seasoning

1/4  to 1/2 tsp. crushed red pepper (optional)

2  cups chopped cooked chicken

2  cups shredded Monterey Jack cheese (8 oz.) [reduced fat works well, and feel free to cut down the portion size]

1  14-oz. can artichoke hearts, drained and quartered

1  10-oz. pkg. frozen chopped spinach, thawed and well drained

1/2  cup oil-packed dried tomatoes, drained and chopped

1/4  cup grated Parmesan cheese

1/2  cup soft bread crumbs

1/2  tsp. paprika

1  Tbsp. butter, melted (we used Smart Balance Butter Blend Sticks)

Directions:

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.

3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.

Nutrition Facts:

Calories: 367; Calories from Fat: 146; Total Fat: 16g; Saturated Fat: 5g; Polyunsaturated: 2g; Monounsaturated: 5g; Cholesterol: 99mg; Sodium: 559 mg; Carb: 32g; Fiber: 6g; Protein: 25g; Vitamin A: 95%; Vitamin C: 33%; Calcium: 43%; Iron 20%;