Put on your yarmulke...here comes Chanukah....and my cast of characters!

I am in the final countdown of the trip preparations for the NC vacation.  My goal is to still issue the newsletter while I am away.  It should be nice, issuing from a different location.  Already scouted out my meeting location—the one I used to attend when I lived there is still in the same spot!  My hope is at WORST to maintain over the time I am away, although I will take any loss that I can.  I just really need to buckle down and just track track track track……I am NOT losing my motivation, and I am not quitting.  I just wish that the fruits of my efforts would manifest themselves already.  Goes back to that patience thing.

Good thing though? I have my peeps. They love me and provide great support. This too shall pass! I will step over this pebble in the road. Our leader gave us each a pebble this week to use as an anchor.  We should never lose sight of the fact that most things are little things.  Sometimes I have a tendency to make mountains out of molehills (or in the case of the meeting: Pebbles!). I will put these ups/downs into perspective and let them go on by!

As many of you may know, Chanukah started last Friday night.  I wanted to do an easy but delicious dinner for the family.  I decided on a turkey meatloaf and some sweet potato latkes (I also tried to stay healthy too, if you noticed!). The meatloaf was based off a meeting room recipe (it’s below if you were wondering!) and the sweet potato latkes were adapted from a recipe in Women’s Health Magazine.

The meatloaf ended up being a huge hit.  The picky 9-year old ate three slices! We had one loaf left and we ended up eating that one last night. This dinner ranked high on the ‘make again’ scale.

As far as the sweet potato latkes? They seemed like a good idea at the time.  I found the recipe online and adapted it.  The mixture came together as I expected, but when I baked them, they sort of fell apart as I tried to flip them over. 

Just in case you haven’t met my clan yet, I’d like to introduce you.  Starting with photo 1, playing the part of  “The Picky 9 Year Old”, we have Morgan Nicole. Next to her, in the role we like to call “The Instigator”, we have Adam Hunter.  The next photo is of all of us.  My wonderful supportive hubby, Stephen, is on the far right.  The supporting role of “Stuffed Dog” is played by Bob (don’t ask…Adam named him!)…Oh yeah…the one in purple, kid wrangling? That’s me! A much happier face than it was 44 pounds ago!

The photo on the left was taken last night right before the kiddos tore into the nightly gift!  The photo on the right was taken in Fort Worth this past Saturday during a visit to my 93 year old Grandma Edna.  She really enjoys having the family around, even though she probably won’t remember that we were there! 

I had another less-than-stellar week this week, but am taking this in stride.  I was up, albeit ever so slightly.  We are talking a few ounces.  I know…this is getting old.  Last week for our 7-day challenge, we had to formulate a “Winning Outcome” and each day write a way that we will achieve this goal, or a reason why we want to reach the goal.

This is my “Winning Outcome”, which sort of goes along with the ‘Hold the Love Handles’ Challenge being held here at work:

WINNING OUTCOME:  “I want to either maintain my current weight or lose weight over the last two weeks of the year and to break my weight loss stagnancy.

• Monday: I need to refocus my efforts and evaluate my tracking
• Tuesday: Try switching calorie levels between morning and evening to see if that helps
• Wednesday: Continue on with the extra 10 minutes of activity each day
• Thursday: Why do this? BECAUSE I AM WORTH IT!
• Friday: Keep focusing on the big prize!
• Saturday: I want to do this for my health. Need to break through the plateau!
• Sunday: Try something Different

PERSEVERANCE is defined by Merriam-Webster as: Persisting in a state, enterprise, or undertaking in spite of counterinfluences, opposition or discouragement

Strategies

• Feedback NOT Failure (we all slip up. It’s okay!)
• Be realistic & patient (set realistic goals and be patient)
• Planning & preparing (this helps you get through the rough spots!)
• Keep a positivity journal (one thing you do right each day, as a motivating factor!)

The attachments this week are great!

1. Focus on Willpower – determination and effort are key factors in accomplishing your objectives!
2. Mustard: A Clever Cook’s Secret Weapon – learn how to use this wonderful condiment!
3. Naughty and Nice Holiday Foods – a nice eye-opening article courtesy of Coach Dwayne in the Fitness Center!

Loved the closing quote for today!

“Nobody trips over mountains.

It’s the small pebbles that cause us to stumble.

Pass all the pebbles in your path, and you will find you’ve crossed the mountain.” 

~Author Unknown

RECIPES

Chicken with Noodles and Vegetables in Ginger Broth

This light, fresh, flavorful soup is the perfect foil to heavy holiday fare.

Yield: 4 servings at a POINTS® Value of 7 per serving

Prep: 15 Min| Cook: 25 Min

Ingredients:

4 oz rice noodles

2 cups reduced sodium chicken broth

2 Tbsp reduced sodium soy sauce

2 Tbsp honey

4 quarter-size slices peeled fresh ginger

3 star anise pods

4 (5-oz) skinless, boneless chicken breasts, thinly sliced

1 medium yellow squash, halved lengthwise and sliced

4 oz snow peas, trimmed and halved

2 Tbsp chopped fresh cilantro

Directions:

Cook rice noodles according to package directions; drain. Meanwhile, combine broth, soy sauce, honey, ginger, and star anise in a large skillet; bring to boil. Reduce heat, cover , and simmer 5 minutes. Add chicken; return to simmer. Simmer, covered, for 10 minutes.  Add yellow squash and peas.  Cook until chicken is cooked through and vegetables are crisp-tender, 5 minutes longer. Remove and discard ginger and star anise. Divide noodles among 4 bowls. Top each with chicken breast and ¼ of stock mixture. Top with cilantro

Carrot-Parsnip Latkes

Latkes are savory pancakes that are a traditional Hanukkah treat.

Yield: 8 servings (2 latkes) at a POINTS® Value of 1 per serving

Prep: 20 Min| Cook: 50 Min

Ingredients:

¾ lb. carrots, peeled

¾ lb. parsnips, peeled

1 small onion, peeled

3 large egg whites, lightly beaten OR 1/3 cup fat-free egg substitute (such as Egg Beaters)

¼ cup all-purpose flour or plain dried bread crumbs

2 tsp chopped fresh thyme

¼ tsp salt

1/8 tsp coarsely ground black pepper

Directions:

Set a rack on a large baking sheet and place in the oven. Preheat the oven to 200°F. Coarsely grate the carrots, parsnips, and onion into a medium bowl; stir to combine. Add the egg whites, flour, thyme, salt and pepper; mix well.

Spray a large nonstick skillet with nonstick spray and set over medium heat. Drop the mixture by ¼ cupfuls into the hot skillet to make 4 mounds. Press each mound into a 3-inch pancake. Cook until browned and cooked through, about 8 minutes per side. Transfer the latkes to the oven and keep warm. Repeat with the remaining mixture.

Yields 2 latkes per serving.

Meat Loaf Muffins

  

Yields: 12 “muffins” at a POINTS® Value of 3 each. If you make 16, they come to 2 POINTS® each

Ingredients:

1 ½ lbs extra lean ground beef

1 (6 oz) box stuffing mix (I used Stove Top low sodium chicken flavor)

½ cup egg substitute, OR 3 egg whites

1 cup fat free chicken broth

Directions:

Mix all and divide into muffin cups. Bake at 350 degrees for 30-40 minutes. Add ½ tsp ketchup to each during last 10 minutes of cook time.

Baked Sweet Potato Latkes (based on the recipe originally published in Women’s Health Magazine)

The latkes....Before picture (I couldn't bear to take an 'after' picture. It was just TOO sad.)

Serving size: 4 latkes; yields 4 servings at 3 POINTS per serving

Ingredients:

1 1/2 pounds sweet potatoes, peeled

1 small onion

1/4 cup matzah meal, or unbleached white flour

1/2 teaspoon baking powder

1/3 cup egg substitute, or 3 egg whites

2 tablespoons finely chopped parsley

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

salt and pepper

spray oil or 2 tablespoons olive oil

Serve with:

non-fat or low-fat sour cream

applesauce

Instructions:

1. Place a couple of non-stick baking sheets in the oven and preheat to 450°F .

2. Peel the potatoes and onion and coarsely grate in a food processor fitted with a shredding disk or on a box grater. Grab handfuls of the grated vegetables and squeeze tightly between your fingers to wring out as much liquid as possible.

3. Transfer the grated vegetables to a mixing bowl and stir in the matzah meal, baking powder, egg substitute, parsley, cinnamon, nutmeg, and plenty of salt and pepper. (The latkes should be highly seasoned.)

4. Spray the hot baking sheets with oil (or drizzle the oil on it and spread with a wooden spoon) Spoon small mounds of potato mixture onto the baking sheet to form 2-1/2 inch pancakes, leaving 1 inch between each latke.

5. Bake-fry the latkes in the oven until golden brown, 6 to 8 minutes per side, turning once with a spatula. (When you turn the latkes, try to flip them onto spots on the baking sheet that still have oil.)

6. Transfer to plates or a platter and serve at once with sour cream and/or applesauce.

Nutritional Information

Calories: 188

Protein: 4 g

Sodium: 177 mg

Total Carbohydrate: 34 g

Dietary Fiber: 4 g

Sugar: 8 g

Total Fat: 5 g

Saturated Fat:1 g

Monounsaturated Fat: 3 g

Polyunsaturated Fat: 1 g

Vitamin A1955 IU; Vitamin B1- Thiamin0 mg; Vitamin B2 - Riboflavin0 mg; Vitamin B3 - Niacin0 mg; Vitamin B60 mg; Vitamin B120 mcg; Folate5 mcg; Vitamin C19 mg; Vitamin E1 IU; Iron1 mg; Calcium47 mg; Phosphorus22 mg; Potassium403 mg;

ATTACHMENTS:

 

Stressed. "Desserts" spelled backwards!

My family and I are going back to NC on the 19^th to celebrate the holidays with my husband’s family.  I haven’t been back in NC since July of 2008, which was just about a month before I got sick of it all and went back to Weight Watchers.  They have seen pictures of me at different spots along the journey, but haven’t actually seen me in quite awhile.  It will be interesting to see what they think.

I never like to leave a cluttered house when I go away.  To me, it makes things easier to leave a clean house and come home to a clean house.  That being said, I went into a cleaning frenzy, cleaning out the three junk drawers in my dresser.  I started out with one, and somehow through the miracle of science, it spread to three.  Still trying to figure that out. Anyhoooo…..

I was going through and sorting things between keepers and trash, and came across a green plastic straw.  Instinctively, I was going to throw it away. I quickly stopped myself when I remembered why I kept it in the first place. I had attended a Weight Watchers meeting up in Denton back over the summer, and the topic was “The Last Straw” and Kristin, the leader over there, asked some of us to pick a straw and to talk about just what it was that brought us in the door to Weight Watchers this last time. Our “last straw”, if you will.  Most of you all have been with me and my ramblings since the beginning, so you know my story.  If you aren’t familiar, it’s below:

Weight has been an ongoing battle for as long as I can remember.  While I was able to maintain during my school years, the struggle really began when I entered the work force.  I was heavy throughout my 30’s and for the first year of my 40’s.  I managed to lose around 40 pounds in the mid-90’s, but eventually gained it back plus an additional 50 pounds.  I didn’t have much self confidence and lacked the energy or desire to do any physical activity.   


Last summer I was looking at some pictures taken of myself while on vacation, and I was shocked at what I saw in those photos.  I didn’t recognize myself.  At that point, I hit my limit.  I decided that I needed to do something, and I went back to Weight Watchers, but this time with a new attitude and determination that I hadn’t experienced before.  


I went back to Weight Watchers because I knew that this was a plan that worked.  I told myself that this was the LAST time I was joining, and that I would make Lifetime.  I didn’t set any unrealistic goals for myself.  I took baby steps.  My first goal was to attend the meetings; my next was to keep a food journal; then to reach my 5% goal; and finally, most importantly, to start strength training, exercising, and just being more active.  I achieved these goals by telling myself that I am worth it, and by enlisting the help and support of my family, friends, and trainers at the gym. 


To date, I have lost over 35 pounds and 36 inches with Weight Watchers.  My cholesterol dropped 56 points, my triglycerides decreased 90+ points, and my sugar and blood pressure are normal for the first time in 5 years.  I feel and look better than I did in my 30’s.  I have so much more energy and am now able to keep up with my toddler and my 9-year old! 


I have become an inspiration to my co-workers and friends because of my determination.  I issue a weekly newsletter documenting my progress to hopefully motivate others to make healthy changes to their lifestyles!  I keep my eye on the prize and maintain a positive attitude toward my weight loss journey and, at the prompting of my own leader, I am considering becoming a Weight Watchers leader after reaching my final goal!

Finding the straw was a very poignant moment for me, as it reaffirmed my reasons for coming back to Weight Watchers this time around. After I got the drawers organized, I put the straw in my Weight Watchers drawer and pulled out my 10% key ring and held it and reflected on the many successes I’ve had during my journey.  I realized that the good far outweighed the bad and that even though I have been up and down over the last few months, I am still well on my way to reaching Lifetime.  I have gone from a women’s size 22 to a loose misses 14 so far.  Definitely going in the right direction.  My little cleaning frenzy has actually served to help me refocus and to strive even harder to reach my goals.

Then I got on the scale this morning and was down 2 pounds. Only 2 pounds in the red. A move in the right direction! Yippeeee!!!!

The meeting this week talked about the ‘s’ factor, or stress.  Did you know that stressed spelled backwards is DESSERTS? Hmmmmm…..think about that one.

• Stress breeds stress
• Stress can cause overeating & therefore weight gain
• Stress can sap our energy and distract us
• Dealing with stress is a key skill

I attached an article recently about distressing your holidays, but due to its timeliness this week, I am attaching again! There are also two dealing with holiday parties and for you Jewish folks out there, some Hanukkah helpers!

“Stress is the trash of modern life-we all generate it,

but if you don’t dispose of it properly, it will pile up and

overtake your life.” 

~Danzae Pace

RECIPES:

Pie Baby! (A low POINT® Hungry Girl Alternative to the McDonalds Baked Hot Apple Pie!)

Not only are these pockets of hot, gooey fruit delicious and guilt-free, but they're also GREAT pre-portioned desserts for holiday get-togethers. YUM!

Yield: 6 servings at a POINTS® Value of 2 per serving

Ingredients:

1 tbsp. Splenda No Calorie Sweetener (granulated)

1 tbsp. granulated sugar

2 tsp. cornstarch

1 tsp. cinnamon

1/4 tsp. vanilla extract

1/8 tsp. salt

3 cups peeled and chopped apples (preferably Fuji)

6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)

18 sprays I Can't Believe It's Not Butter! Spray (in other words, have a bottle handy!)

Directions:

Preheat oven to 350 degrees.

In a medium unheated pot, combine Splenda, sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until the ingredients dissolve. Add apples and stir. Bring to medium-high heat on the stove and, stirring frequently, cook for 7 - 10 minutes, until apples are softened.

Remove the pot from heat and very lightly mash the apples in the pot with a potato masher or a spatula. (You don't want applesauce. It should remain chunky.) Return to low heat on the stove, and cook for 1 - 2 additional minutes, stirring often, until the mixture is thick and gooey. Remove from heat and set aside. This is your pie filling.

Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.

Lay two egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.) Starting 1/2 inch from the bottom, place about 1/3 cup pie filling a long the bottom half of each wrapper, leaving a 1/2-inch border on the sides. Fold the top half of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Spray the top of each pocket with 3 sprays of butter. Repeat this process twice with remaining wrappers and filling, leaving you with 6 pie-lets.

Bake in the oven for 15 - 18 minutes, until edges begin to brown. Allow to cool for 5 minutes before digging in!

Nutrition Information: Serving Size: 1 pie-let, Calories: 103; Fat: 0.5g; Sodium: 156mg; Carbs: 23g; Fiber: 1.25g; Sugars: 8g; Protein: 2g

Chocolate Haystacks

This recipe was up on the meeting room board on Monday.  I see this each year around this time.  This is a great low calorie alternative to the version made with chow mein noodles!

Yield: 24 servings (1 haystack) at a POINTS® Value of 1 per serving

Ingredients:

8 1/8 ounces general mills Fiber One cereal (one sleeve)

12 ounces semi-sweet chocolate chips (or your choice of flavors if semi-sweet isn’t your bag!)

Directions:

Melt chocolate over low heat. Stir in cereal until well blended. Once well blended, use a tablespoon to scoop out 24 mounds onto a cookie sheet lined with wax paper.   Refrigerate until set (about 1/2 hour). Alternatively, you can freeze portions until ready to eat.

Nutrition information: Calories: 86; Fat: 4.5g; Saturated Fat: 2.5g; Monounsaturated Fat: 1.5; Polyunsaturated Fat: 0.3g; Cholesterol: 0g; Sodium: 42mg; Potassium: 126 mg; Carbohydrate: 16.8g; Fiber: 5.5g; Sugar: 7.7g; Protein: 1.4g; Vitamin B6: 8%; Vitamin B12: 8%; Vitamin C: 3%; Calcium: 3%; Iron: 10%

Crackle Spice Drops (this recipe was to go in the holiday bash attachment, but I couldn’t get this one to PDF properly!)

These delicious cookies are moist and tender with a hint of spice – great for a snack or holiday party

Yield: 36 servings at a POINTS® Value of 1 per serving (Serving size is 1 cookie)

Ingredients:

 1/2 cup(s) reduced-calorie margarine, soft    

 1/2 cup(s) unpacked brown sugar    

  1 large egg(s)    

 1 Tbsp vanilla extract    

 2 cup(s) all-purpose flour    

 1/2 tsp baking soda    

 1/4 tsp table salt    

 1 Tbsp pumpkin pie spice    

 1/4 cup(s) powdered sugar    

Instructions:

Preheat oven to 375°F.

In a mixing bowl, on medium speed, beat margarine with brown sugar until creamy. Add egg and vanilla extract; beat until light and fluffy. Stir in flour, baking soda, salt and spice.

Roll rounded teaspoonfuls of dough into powdered sugar to coat. Place onto baking sheet. Bake until golden, about 7 to 8 minutes. Yields 1 cookie per serving.

Leftover Stuffing Frittata

Adapted from the recipe by Robin Miller of Foodnetwork.com

I stumbled across this one after Thanksgiving when trying to figure out inventive uses for leftover stuffing.  This recipe sounds weird, but I thought “bread pudding” and it made more sense.  This made for a nice lighter dinner, and it tasted great!

Yield: 4 GENEROUS servings at a POINTS® Value of 5 per serving

Ingredients:

Cooking spray

2 to 3 cups leftover stuffing (I calculated points using 2 cups)

1 cup shredded Cheddar (regular or reduced-fat)

2 cups Egg Beaters (takes the place of eggs, egg whites and milk in the original recipe)

1/2 teaspoon mustard powder

1/4 teaspoon ground nutmeg

2 tablespoons grated Parmesan

Salt and pepper

1 tablespoon chopped fresh parsley leaves

Instructions:

Preheat broiler.

Coat an ovenproof nonstick skillet with cooking spray and place over medium heat. Put stuffing in the bottom of pan to warm and stir to break up a little. Sprinkle cheese over top.

In a medium bowl, whisk together eggs, egg whites, milk, mustard powder, and nutmeg. Pour mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top. Cook on stovetop over low heat for 5 to 7 minutes. Transfer to the broiler and broil for about 2 minutes, until egg is cooked through and cheese is golden and bubbly.

Sprinkle with salt, pepper, and fresh parsley. Serve with sliced tomatoes.

Sonya’s 1 POINT® Baked Tortilla Chips

Take corn tortillas (she uses Mission Extra Thin w/80 calories for 2 tortillas…these come out to 1 point for the two of them). Spray with cooking spray and sprinkle with seasoning. She likes garlic salt, but have fun with it! Cut into wedges. Bake in a 350 degree oven for about 12 minutes (rotating pan ½ way through cooking time) or until golden and crunchy. She takes these with her when she goes out for Mexican food. It’s a guilt-free way to enjoy chips and salsa!

Serving size is 2 tortillas, wedged at a POINTS® Value of 1

Thanks Sonya!!!!!!

Week of November 30, 2009 - Surviving the 2010 Holiday Circuit!

This week I was actually down a bit (a VERY little bit)…but a loss is a loss, even though I am still in the red.  Yes, I am frustrated, but NO I am not quitting.  This too shall pass.  The upside is that I showed a loss over the Thanksgiving holiday, which in itself is a victory. It’s also about time to have Steve take my measurements again.  I try to do this at least once per month to keep my motivation going, especially since the scale and I are on the outs of late!

I did enjoy cooking my Thanksgiving dinner this year.  I did want to make a couple of corrections on last week’s email. 

1. The POINT® count on the cranberry sauce is 1 point per ¼ cup serving.  I left that off.
   
   
2. The POINT® count on the sweet potatoes is 3 per 1 cup serving. I left that off too.
   
   

As many of you may know, I am out on Facebook.  My husband suggested it back in October of last year, and now I am in apparent need of a 12-step program to help me quit!  J.  I have been able to reconnect with many friends going as far back as my elementary school days on Long Island, NY to Graduate School classmates in Orlando.  I have been my journey out there as well, through pictures, this newsletter (which is also online at http://elissasweightlossjourney.blogspot.com/) and through status updates on my Facebook page.  What I never expected from all of this is to end up having my own cheering section. I have people ranging from my Weight Watchers leader, coworkers and friends commenting and cheering me on, and I also receive feedback on these newsletters from time to time.  All of this goes a LONG way to help keep me focused on my long term goal of reaching Lifetime!

I am striving each day to make good choices and to get in my activity, even when it’s hard to do it.  I have established healthy habits along this journey and I know that I will do what I need to in order to continue on track.  Like I said, not perfect, just on a mission.  We all fall from time to time.  The great thing about this program? It’s okay to fall occasionally.

Since the official beginning of the holiday party season is upon us, I wanted to share with you some party navigation strategies.  These next few come from my good friend Sonya:

       Eat something filling beforehand (some soup or some veggies/fruit)

       At the party, load up on the veggies.

       Use small plates

       Use the strategy of treating your portions like islands rather than continents. Keep the rim as decoration!

       Drink spritzers instead of full glasses of wine

       Take something healthy to the party, if you are asked to contribute

Below are some of Hungry Girl’s strategies for party navigation!  

HG's holiday party tips 'n tricks

What's the rush?
Don't start chewing until you've been at the party for at least 30 to 45 minutes. By then, you'll be so involved with the festivities you'll be less likely to go food-crazy.

Don't get caught empty handed
Keep a diet soda, glass of water — and maybe a cute purse — in your hands at all times. You'll be less likely to overeat if you keep your hands full.

Be generous
Did someone give you a box of chocolates or a basket of goodies for the holidays? Take them to a party so you can share the deliciousness — and the calories.

Fork it over
Instead of grabbing something each time the tray passes you by, fill a small plate once and use a fork. It's easier to control your intake when you can see how much you're actually eating.

Cocktail party super sippers

Diet soda

Water

Wine

Vodka shot with club soda/diet soda

My Holiday HOT List	My Holiday NOT List
Roasted chestnuts	Eggnog
Gingersnap cookies	Hot-buttered rum
Shrimp cocktail	Mini egg rolls
Candy canes	Mini quiches
Grilled chicken or beef skewers (no sauce)	Pigs in a blanket

Happy partying!

Week 4 of the 7-Day Challenge is to once again eat three different colors of fruits/veggies each day for the week.  Not that daunting of a task if you think about it!

Today’s recipes deal with the utilization of holiday leftovers.  I made both of these and they are fantastic.  Wanted to share with you all.

I want to leave you with this quote. It’s one that I live by.  I am NOT perfect, but I don’t give up.  Hope you find it inspiring!

Our greatest glory is not in never failing, but in rising up every time we fail. 

~Ralph Waldo Emerson

GLUTEN FREE CORNER;

During one of the Central Market freebie promotions (one where you buy a product and you get some others at no extra cost), I got free soup from Imagine.  The packaging indicated that the soup was Gluten-Free.  Best part? The soup was 1 POINT® per cup, and it was absolutely delicious!  The website is: http://www.imaginefoods.com/.  Check it out.  We also have the butternut squash soup to try out as well.  I had the creamy tomato, and it was fantastic! We just made a meal out of the soup, and it was great.  We split the container, and for over 2 cups of soup, it worked out to 2 ½ POINTS® -- so not bad!

RECIPES

Cranberry-Nut Turkey Salad - Adapted from www.weightwatchers.com

This recipe was posted in the meeting room as a way to use up leftover turkey.  I actually had all ingredients on hand except for the lettuce, so I made the recipe sans lettuce, and we had on Sandwich Thins.  For a sandwich, you don’t even need much more than ½ cup and the points would be cut by 2/3!  Definitely a great use for any leftover poultry. I’d even use this recipe with rotisserie chicken meat! Give this one a try. SO worth it!  As the Weight Watchers site said, this recipe definitely beats the endless parade of ordinary turkey sandwiches!

Yield: 4 (1 ½ cup) servings at a POINTS® Value of 5 Per Serving

Ingredients:

2 1/2 cup(s) roasted skinless turkey, chopped or diced

1/3 cup(s) fat-free mayonnaise

1/4 cup(s) low-fat plain yogurt

1/4 cup(s) scallion(s), chopped

1/4 cup(s) chopped walnuts, toasted

2 Tbsp dried cranberries

1 Tbsp Dijon mustard

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

4 cup(s) romaine lettuce, torn

Instructions:

Combine all ingredients, except lettuce, in a medium bowl; mix well and serve over

lettuce. Yields about 1 1/2 cups per serving. If serving on a sandwich? Cut back to 1/2 cup of the mixture and save 2/3 of the POINTS®!

Herbed Sweet Potato Cheese Puff

This recipe was another great find.  I had some leftover sweet potatoes in the fridge, and wanted to repurpose them.  This seemed like the perfect recipe!

Yield: Makes 8 servings at a POINTS® Value of 2 per serving

Ingredients:

2 cups mashed sweet potatoes

1 (8 ounce) package low fat cream cheese, softened (I used fat free and it worked out fine!)

1/4 cup milk

2 large eggs

1/2 cup sliced green onion

1/2 teaspoon basil

1/2 teaspoon thyme

1/2 teaspoon grated lemon zest

1/2 teaspoon salt

1/4 teaspoon pepper

Sour Cream, for garnish (optional…I left it out!)

Fresh sprig thyme or parsley, for garnish

Instructions:

Preheat oven to 350 degrees F.   

Place all ingredients in a mixing bowl and blend with electric mixer at medium speed until well combined. Then beat on high until light and fluffy, about 1 minute. Spoon mixture into a greased oven-to-table casserole dish.

Bake uncovered for 35 to 45 minutes or until a knife inserted in center comes out clean. Cool 2 to 3 minutes.

Optional:  Garnish with a dollop of sour cream and a sprig of fresh thyme or parsley. Serve immediately.

Makes 8 servings.

calories 126 protein 6 g. carbohydrate 11 g. fat 7 g. cholesterol 71 mg. sodium 356 mg. Vitamin A 7,000 IU fiber 1g