One Amazing Day

Now that my heart rate has come back down to normal, I wanna tell you about yesterday.

Weight Watchers is celebrating it’s 50th Anniversary this year (2013). Yesterday many WW locations all over the country hosted an Open House themed “One Amazing Day” to invite current and potential members to listen/be inspired by member success stories, Pampered Chef demos, Antigulla Olive Oil taste testing, WW bar samples, clothes swap (I donated a 45gal tub full of clothes!), WW360 program overview and gift basket raffle.

Do I look nervous?  I was SO nervous!

That’s me! I was SO nervous!

I was humbled when my WW leader invited me to be one of the speakers at my meeting location. She explained that I would have about 10 minutes to share my story. Eek!

I talked about my “aha moment”.
I talked about my before picture and my fat pants.
I talked about the importance of asking for support.
I talked about adding activity.
I talked about how I stayed motivated when I gained.
and more…

I want to thank my fellow speakers, Barbara (lost 35lbs), Barry (lost 26lbs), Susan (lost 35lbs) and Erica (lost 101lbs). Their stories inspired me! I hope something I said inspired just one person in the audience. After everyone shared their stories, we took questions from the audience. I thought it was funny that people wanted to know how tall I am.

I am 5’1.5 but I round up to 5’2… in case you were wondering. lol

Did you go to “One Amazing Day” in your area? What’s one thing you took from it? I’d love to hear about it.

Thank you to my dear husband for holding his iPhone steady with minimal shaking for almost 12 minutes to tape this video! xo
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Crock Pot Steel Cut Oatmeal (6 WW+)

I did not grow up eating breakfast.
I did not grow up eating oatmeal for breakfast.
I do not like oatmeal.
But I WANT to like it!

My skinny SIL eats oatmeal for breakfast every morning so I’m thinking maybe oatmeal is her secret? Hey! It couldn’t hurt to eat it right? So I asked her what kind of oatmeal she eats and she said Coach’s Steel Cut Oats from Costco. I promptly added it to my shopping list. I bought it and it sat in my pantry for a few weeks lonely and neglected.

I think I was afraid. I have no idea what the difference between rolled oats and steel cut oats were. Fear comes from the unknown so I did a little research.

Here’s what I learned.

Rolled oats are literally rolled flat. They are cut like steel cut oats, steamed, placed between two large rollers and pressed into the familiar round, flat shape. Rolled oats can cook more quickly than steel cut oats, but they lose their nutty texture and natural flavor. (via Coach’s Oats website)

Coach’s Steel cut oats are groats cut with rotating steel blades. The groats are toasted to bring the natural sugars to the surface of the oat, then cracked into small pieces. This patented Cracked n’ Toasted™ process means that Coach’s Oats are never mushy, always naturally delicious and cook in just 3 to 5 minutes on a stovetop or in the microwave. (via Coach’s Oats website)

Interesting, no?

While I was googling “steel cut oats” I found this crock pot recipe and I knew I had to try it. I’m kind of obsessed with my crock pot.

Crock Pot Steel Cut Oatmeal
Recipe adapted from Cheeky Kitchen

Makes 6 servings

Original recipe = 6 WW+ points/serving
CB’s changes in red = 6 WW+ points/serving

INGREDIENTS
4 cups of water
1 cup Coach’s steel cut oats
1/2 cup cranberries (I used craisins instead)
1/2 cup golden raisins (I omitted)
1/4 cup raisins (I omitted)
1 teaspoon cinnamon
1-1/2 cup whole milk (I used Silk almond milk)
1/2 teaspoon salt
6 tbsp brown sugar (I used Splenda brown sugar blend)
6 tbsp slivered almonds

1. Spray a crockpot with nonstick cooking spray. (I used a crock pot liner for easy clean up but I still sprayed it with PAM.)
2. Add the water, steel cut oats, cranberries, golden raisins, raisins, cinnamon, milk and salt. Mix to combine.
3. Cover and cook on low overnight for 6-8 hours. (I cooked for 8 hours.)
4. Top each serving with 1 tbsp of brown sugar and slivered almonds right before eating.

Enjoy!

Husband rating: 5/5
My good little Irish boy grew up with oatmeal so he loved it. He finished his bowl before I finished writing his review.

Wifey rating: 4/5
I loved when I woke up the next morning and the whole house smelled like cinnamon. But here are a few changes I’ll make next time: reduce the amount of milk to 1 cup b/c I want my oatmeal to be thicker and add craisins in the the morning instead of overnight b/c they were a little mushy for my taste.

Turkey Meatloaf (WW+ 8 points)

My Weekly Menu

I believe that the key to success on ANY diet lifestyle change is consistency.

I know menu planning is huge for keeping me consistent and within my points. I usually plan out my weekly menu on Sunday night. My husband is very supportive and never complains about any “new” recipes I want to cook but there are a few recipes that make the weekly menu rotation practically EVERY week (much to the relief of my husband).

This is one of them.

I remember the first time I made this meatloaf recipe, he loved it so much that he asked me after dinner. “Omg is it our anniversary and I forgot??” LOL. It’s that good. Anniversary dinner good. I didn’t use to be a big meatloaf person. I didn’t grow up with it. But my meat and potatoes Irish boy loves it. And after this recipe, I’m hooked and I know you will be too.

Btw doesn’t my magnetic notepad make you happy for Fall? Mmmm… pumpkin pie.

Turkey Meatloaf
Recipe adapted from Weight Watchers

Makes 4 servings*

Original recipe = 8 WW+ points/serving
CB’s changes in red = 7 WW+ points/serving

* Original recipe on WW website is 5 servings but I wanted a bigger portions so I re-calculated the points to reflect the change.

INGREDIENTS

For meatloaf
cooking spray
1 Tbsp olive oil
3/4 cup onion, finely chopped (I used 1/4 of a medium onion)
1/4 cup green pepper, finely chopped (I used 1 medium green pepper)
2 garlic cloves, minced
1/4 cup low-fat shredded cheddar cheese, sharp
1/4 cup seasoned bread crumbs (I used Ian’s whole wheat panko)
1-1/2 tsp Italian seasoning
1 tsp ketchup (I used Heinz reduced sugar ketchup)
1/2 tsp table salt
1/2 tsp black pepper (I used 1/4 tsp)
1 large egg, lightly beaten
1-1/4 pounds uncooked ground turkey breast (I used 93/7 ground turkey)

For ketchup sauce
1/2 cup ketchup (I used Heinz reduced sugar ketchup)
1 Tbsp unpacked light brown sugar (I used 1/2 Tbsp Splenda Brown Sugar blend)
1 tsp mustard

1. Preheat oven to 350°F.
2. In a large saucepan, over medium-high heat, heat oil. Add onion, bell pepper and garlic. Sauté for about 3 minutes. Turn off heat and set aside.
3. In a large bowl, combine onion mixture, cheese and next 6 ingredients in a large bowl. Toss to combine. Crumble turkey over onion mixture. Stir until well blended.
4. Pack meat mixture into an 8 x 4-inch loaf pan coated with cooking spray. Bake for about 35-40 minutes. (I used 2 mini loaf pans to form the shape, then turn them out onto a baking sheet and baked for 30 minutes. Learn that trick from my bff, Nikki. It helps the excess liquid drain. So smart!)
5. Combine ketchup, brown sugar and mustard in a small bowl. Mix well.
6. Spread ketchup mixture over meatloaf and bake an additional 5 minutes.
7. Remove meatloaf from pan. Cut into slices and serve.

Enjoy!

Husband rating: 5/5
He always gets this goofy smile when he eats the first bite of meatloaf. It’s really the main reason why I make it all the time. I just love that smile.

Wifey rating: 5/5
It’s not on the regular rotation for nothing. So moist, flavorful and filling. But most important… Yummy!

Story Of You

Have you guys seen the “Story of You” contest from the “Lose For Good” campaign via their Facebook page?

Every week they give you a new question and after 7 weeks you can turn your pictures into a video story and enter their Story Of You video contest.

Week 1: How would you like to introduce yourself? Here’s mine.

I am A Runner

It seems like such an easy question but it took me a little while before I wrote something down on the piece of paper. I am not sure if I am entitled to call myself a “Runner” yet but gosh darn it. I AM! The revelation was kind of amazing.

Don’t be surprised that I’ll be nagging you all for votes after 7 weeks!

Winner gets $5000! Mama needs a new Coach purse!

My Top 10 Favorite Trader Joe’s Finds

Here's my Trader Joes. If you see me, say hello!

My Top 10 Trader Joe’s Finds (in no particular order!)
1. Mojito Salmon (2 filets) = 8 PP+
2. Microwave brown rice (1/2 pouch) = 6 PP+
3. Asparagus or Mushroom Risotto (1 cup) = 5 PP+
4. Puff Pasty Margherita Pizza (1 pizza) = 10 PP+
5. Chicken Lime Burger (1 pattie) = 3 PP+
6. Guacamole hummus (2 tbsp) = 1 PP+
7. Pre-made whole wheat Pizza dough (1/8 serving) = 3 PP+
8. Chicken Cilantro Mini Wontons (4 wontons) = 1 PP+ (Last updated 12/11/11)
9. Cranberry Walnut Gorgonzola Dressing (2 tbsp) = 2 PP+ <– The BEST dressing!
10. Trader Joes Guiltless Brownie Mix (1/12) = 3 PP+

More TJ products with WW points
11. Pre-packaged kale = 0 PP+ <— Kale chips are yummy!
12. Maple Brown Sugar steel cut oatmeal (1 package) = 4 PP+
13. Lentil Chips (1 oz/22 chips) = 3 PP+
14. Kettle Chips Reduced Guilt (1 oz/12 chips) = 3 PP+
15. Edamame crackers (1oz/38 crackers) = 3 PP+
16. Peanut Butter Cream Cheese (2 tbsp) = 3 PP+
17. Personal Veggie Pizza Reduced Guilt = 7 PP+
18. Pretzel Slims (1 oz/23 chips) = 3 PP+
19. Mac N’ Cheese Reduced Guilt (1 package) = 7 PP+
20. Better N’ Peanut Butter (2 tbsp) = 2 PP+ <– Love to eat with Pretzel Slims
21. Chocolate Animal Cookies LF (15 cookies) = 3 PP+
22. 0% Fage Greek Yogurt (6oz) = 2 PP+
23. Mandarin Orange Chicken (1/5 serving) = 5 PP+
24. Garlic Fries (1/7 serving) = 5 PP+
25. Fruits: strawberries, blueberries, apples, peaches, plums = 0 PP+
26. Mixed salad blends without dressing or croutons = 0 PP+
27. Truffle Cheese (1 oz) = 3 PP+ <– Not really a point bargain but so FRIGGIN yum!
28. Pop chips (1 oz) = 3 PP+ <– BBQ flavor is my favorite!
29. TJ Pink Lemonade (8oz) = 1 PP+
30. Veggie straws (1 oz/38 straws) = 3 PP+
31. Snapeas (1 oz/22 pieces) = 3 points
32. Ak mak whole wheat crackers (5 crackers) = 3 PP+
33. Paneer tikki masala (1 tray) = 9 PP+
34. Chicken tikki masala (1 tray) = 9 PP+
35. Falafel (3 pieces) = 8 PP+
36. Meatless (soy) corn dogs (1 corn dog) = 4 PP+
37. Fruit Floes (1 bar) = 2 PP+ <– Strawberry is my favorite!
38. Vegetable egg rolls (1 eggroll) = 3 PP+ <– Thanks for suggestion ScienceChick (Added: 11/30/11)
39. Ahi Tuna Steaks (1 steak) = 4 PP+ (Added: 11/30/11)
40. Turkey meatloaf muffins (1 muffin) = 6 PP+ (Added: 11/30/11)
41. Chimichurri salmon (4.5oz piece) = 6 PP+ (Added: 11/30/11)
42. Beef pho soup (1/2 package) = 4 PP+ (Added: 11/30/11)
43. Eggplant parmesan (1/2 container) = 6 PP+ (Added: 11/30/11)
44. Scallops with mushroom in emmental cheese sauce (1/2 package) = 4 PP+ (Added: 12/11/11)
45. Mushroom ravioli (1 cup) = 5 PP+ (Added: 12/11/11)
46. Polenta tube (1/5 of tube) = 2 PP+ (Added: 12/11/11)
47. Sweet potato gnocchi (1 cup) = 6 PP+ (Added: 12/11/11)
48. Vegetable pad thai (1/2 container) = 7 PP+ (Added: 12/11/11)
49. Eggnog almonds (1.25oz or 1/4 cup) = 7 PP+ (Added: 12/11/11)
50. Chicken breast strips, precooked (3 oz) = 3 PP+ (Added: 12/11/11)
51. Raspberry cream bar (1 ice cream bar) = 2 PP+ (Added: 12/11/11)
52. Lemon curd (1 tbsp) = 3 PP+ (Added: 12/11/11)
53. BBQ chicken teriyaki (1 cup) = 4 PP+ (Added: 12/11/11)
54. Chicken meatballs (4 meatballs) = 4 PP+ (Added: 12/11/11)
55. Cranberry mango salsa (2 tbsp) = 1 PP+ (Added: 12/18/11)

Currently on my must-try list!
Sweet potato fries
Turkey meatballs
Thai shrimp gyoza
2 buck chuck
Gnocchi, whole wheat
Sugar, Chocolate & Coffee Bean Grinder
Shrimp stir fry
Butternut squash risotto
Queso cheese dip (Added: 12/11/11)

Do you have anything else to add to my list? Let me know in comments!

DISCLAIMER: I calculated all these points myself but I encourage you to calculate your own points. If any of my points are wrong, leave me a comment and tell me so! No need to be angry though. To err is human. To arrr is pirate.

The Incredible Edible Egg (WW+ 2 points)

You’re probably sitting there reading this post thinking…

“Is this chick (no pun intended) for real?? I know how to boil eggs!”

Maybe you’re already an accomplished chef and you don’t need to know how to boil a stinking egg but I’m actually kinda surprised at how many people DON’T know how to boil an egg. My husband struggles with this ALL the time. He just can’t seem to get the timing down right. Sometimes it’s undercooked and slimy. Sometimes it’s overcooked and green! But this is the one method that I taught him that he never messes up!

Trust me. It will change your life.

Sometimes I make a big batch of hard boiled eggs and save them in an air tight container in the refrigerator for up to 5 days. I eat them plain (for breakfast or a quick snack) with a little salt, in a salad, in a sandwich… Yum!


HOW TO BOIL AN EGG
… and get it perfect every time.

1 large egg = 2 WW+ points

1. Fill a pot with cold water and add eggs. Make sure the water is above the eggs about 1-2 inches. (Sometimes I’ll add a little vinegar to keep the whites from leaking out.)

2. Bring the water to a rapid boil. Turn off the heat, cover the pot and let sit for 12 minutes. (I’ve let them sit for 15-20 minutes before with no problems!)

3. Remove eggs from pot and submerge eggs in cold water.

4. Gently tap egg all over to crack shell, peel and EAT!

Enjoy!

Wendie and WI#26

Screenprint of Wendie Calculator

Who is Wendie?

Wendie is a former (current?) Weight Watcher member that came up with the idea of distributing your points throughout the week to confuse your metabolism. There are low days, high days and middle days.

You can read more about it (here) from Wendie herself. Please note that she is explaining her method using the old point system though. To figure out how to use the Wendie plan on the new Points Plus, I used (this) online calculator.

Here’s how mine broke down.

I chose Saturday as my high point day. Why?
Cousin’s bridal shower. There was bound to be cake.

Tuesday 36
Wednesday 29
Thursday 37
Friday 31
Saturday 51
Sunday 29
Monday 39

I chose the version that uses up all your Weekly Points (WPs) and no Activity Points (APs). Since I normally eat all my APs, I knew eating around 35-40 points would not be hard for me. But those 29 point days scared me! I really don’t understand people when they post on the WW discussion board that they get 29DPs and they simply can not eat that much. SERIOUSLY? Give them to me! I DO NOT have that problem! I mean. Come on. Isn’t that how we got fat in the first place? Hey! I’m just being honest.

Why did I choose to try the Wendie plan?

I’ve already lost almost 33lbs in 25 weeks. (Hurray for me!) Obviously I know WW works. But I think I’ve hit a point that separates the losers from the quitters. I’ve become complacent. I know me. I knew I needed something new. That’s where Wendie comes in.

So how did Wendie work for me?

WI #26 -0.6 lbs. *fist pump* Total -33.2lbs (I’ve lost a cinder block!)

Do I wish I had lost more? Sure. Doesn’t everyone? But I’m pretty darn excited to get out of this (+) then (-) then (+) rollercoaster that I’ve been on these last 3 weeks. So I would have taken ANY loss this week!

Why do I think it worked?

I think I use to loosely follow the Wendie plan on my own already. I rarely ate just 29DPs everyday. I eat out more on the weekends so Friday and Saturday were higher point days normally. But more than anything. I need structure in my life. I need to see the numbers. Since I knew exactly to the point how much to eat each day I think it really made me plan ahead. I admit I’ve become lazy about tracking. And THAT is the reason it worked for me. Pre-tracking is the key to success no matter what “plan” you follow.

Am I going to continue using the Wendie Plan with Weight Watchers?

I’m not sure. I’m kinda on the fence. One thing I didn’t consider is that the Wendie Plan does not take in account Activity Points (APs) and I realized since I didn’t get the “reward” of eating them, I didn’t really push myself to earn them either. I earned 1/2 of what I usually earned this week. I know you lose weight in the kitchen but I think the decreased activity DID affect my weight loss. At least mentally.

Who knows. I may return to Wendie if/when I hit a plateau but for now I think I’ll go back to the Clara Plan.

Crock Pot Sage and Apple Pork Tenderloin & Asparagus Risotto

Hi Honeys! I’m home.

View of the Atlantis Resort from my hotel balcony

The Bahamas was amazing.
I can’t believe my brother is married.
I totally bawled at the wedding.

And guess what? I came back just in time for WI day and… lost 0.4lbs!

Talk about surprised. I had mentally prepared myself for a gain but I’ll take the loss! I didn’t have easy access to the internet to track my points so I just tried my best to control my portions. You know? Like 1 plate instead of 2-3-4 plates at the buffet, drink LOTS of water and keep the sweets to a minimum. (The wedding cake was SO delicious!) I’m almost positive I went over my points everyday but I think it probably helped that I made an effort to earn some APs each day.

I feel like this experience is a turning point in my WW life.

This really is a lifestyle change. I’m living proof.


Crock Pot Pork Tenderloin & Asparagus Risotto
Recipe adapted from Simply Recipes and Everything Healthy Slow Cooker Cookbook by Rachel Rappaport

Makes 4 servings

FOR PORK TENDERLOIN (WW+ = 7 points/serving)
1/4 tsp salt
1/2 tsp black pepper
2 lb boneless pork tenderloin
1 cup sliced onions
10 fresh sage leaves
4 cups peeled, diced Granny Smith Apples (I used 3 apples)

1. Sprinkle pork tenderloin on both sides with salt and pepper.
2. Place onion slices at the bottom of the crock pot.
3. Add pork tenderloin on top of the onion slices.
4. Place sage leaves on pork tenderloin.
5. Cover and cook on low for 8-10 hours. I cooked for 8 hours.

Enjoy!

Husband rating: 5/5
He loved it.

Wifey rating: 4/5
I loved that the pork was moist and easy to pull apart but I think next time I might sear the pork tenderloin before putting in the crock pot for a little crust (poor piece of meat looked like it needed a tan!) and cook it longer (10 hours) so that the apples have more time to add sweetness to the pork.

**************************************************

FOR RISOTTO (WW+ = 10 points/serving)
1 pound asparagus, cut into 1″ pieces
3 Tbsp plus 1 teaspoon unsalted butter
1/2 cup chopped shallots (I substituted 3 garlic cloves, minced and 1/2 cup red onion, chopped instead)
1 cup arborio rice
1/2 cup dry white wine*
3 1/2 cups chicken stock**
1/2 cup freshly grated Parmesan cheese
Salt and pepper, to taste

* Can substitute 1 Tbsp lemon juice+1/4 cup water for wine
** Can substitute vegetable stock for vegetarian option

1. Fill a saucepan with water and bring to a boil.
2. Blanch the asparagus pieces for about 2 minutes. Use a slotted spoon to remove the asparagus from boiling water to ice water bath to stop the cooking. Drain the ice water and set asparagus aside.
3. In a saucepan**, melt 3 tbsp of butter over medium heat. Add shallots garlic and onion and cook until translucent.
4. While shallots are cooking, in a separate saucepan, bring chicken stock to a simmer.
5. Add arborio rice to the shallots and stir for about 2 minutes.
6. Add the white wine and stir slowly so the rice absorbs the white wine. When the white wine is almost absorbed add 1/2 cup of chicken stock to the rice.
7. Stir until stock is almost absorbed. Continue to add chicken stock in 1/2 cup increments until rice is tender but still a little firm about 15-20 minutes.
8. Remove saucepan from heat and add Parmesan cheese, 1 tsp butter, salt and papper.

** I used the same saucepan as the one I blanched the asparagus in to save dishes

Enjoy!

Husband rating: 5/5
He raved about this dish. He was still raving even an hour later.

Wifey rating: 5/5
I am a BIG fan of risotto. This recipe takes a little time and attention but it’s SO worth it. I can’t wait to eat the leftovers for lunch tomorrow.

Baked Ziti with Spinach and Turkey (WW+ 10 points)

If you have a Case of the Mondays, raise your hand.

*raising hand as high as it will go*

Mondays I tend to reflect on the past WW week since it’s the last day of the week before my week restarts with my weigh in on Tuesdays. This week was a little rough OP b/c of a few social gatherings: Women’s League Tea Party and 2 Mother’s Day brunches. Why oh why do social events revolve around food so much?? I tried my best to not deprive, eat in moderation and enjoy the people rather than the food. I think I did good. Actually I know I did better than I would have done pre-WW so I’ll call it a victory. I didn’t even dip into my Weekly Points b/c I earned so many Activity Points. Bi-winning!

I know I’ve made some great changes in my life. Someone asked me the other day what I can’t believe I use to eat and it’s really not WHAT I use to eat. I can’t believe the QUANTITY I use to eat. In my prime, I could eat 2 Big Mac combos… SUPER-SIZED and not think twice. Yikes! I don’t even wanna think about the points on that bad boy. Now when I’m at a restaurant, I immediately split the plate in half for lunch the next day. Before it was a mental game. “I paid for it, I HAVE TO eat all of it!” Now I have to remind myself that no one NEEDS to eat that much. The cost (no pun intended) to my health is way more expensive.

I’m hoping that I will take all the things I’ve learned so far with me during vacation. Next week I leave for the Bahamas. w00t!


Baked Ziti with Spinach and Turkey
Recipe adapted from Skinny Taste

Makes 6 servings*
Original recipe = 10 WW+ points/serving
CB’s changes in red = 12 WW+ points/serving

* I decided to recalculate the points for bigger serving size than the original recipe b/c I was hungry and wanted a heartier portion. lol

1 lb (16oz) high fiber penne (I used 14.5 oz Ronzoni Smart Taste Penne)
28 oz crushed tomatoes
1 tsp olive oil
3 cloves garlic, minced
10 oz frozen spinach, thawed and drained
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper, to taste
8 oz fat-free ricotta (I used 15oz instead)
1/4 cup shredded Parmesan
2 cups (8 oz) part skim mozzarella (I used fat free mozzarella)
Spray olive oil (I used PAM olive oil)
1 lb ground turkey breast

1. Preheat oven to 375°. Spray a 9×13-inch baking pan with oil spray.

2. In a large pot of boiling water, cook pasta according to instructions until al dente. Drain and return to pot. (I cooked my pasta for 12 minutes)

3. In a large saute pan, over medium high heat, cook the ground turkey breast, stirring and breaking it up, until it is cooked through. Drain and transfer to a bowl. Keep warm.

4. In the same saute pan, add olive oil and sauté garlic. Add chopped spinach, ground turkey breast and crushed tomatoes. Season with basil, oregano, salt and pepper.

4. In a medium bowl, combine 1 cup of mozzarella, Parmesan cheese and ricotta.

5. Add sauce to the pasta and combine. Add cheese mixture. Mix well then transfer to the baking pan and spread evenly. Top with the remaining mozzarella.

6. Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

Enjoy!

Husband rating: 5/5
My husband is a protein man so I knew I would need to add some protein to the original recipe if he was gonna like it. I’m happy to say he was a HUGE fan of this dish.

Wifey rating: 5/5
There are so many good reasons to love this dish. I’m a self proclaimed carb FA-REAK so I can not recommend Ronzoni Smart Taste any higher. I’ve tried to go to the whole wheat pasta but it’s just not the same for me. But the Ronzoni was SO good! I’m a high fiber pasta convert now. I’m really glad I added the ground turkey for some protein. It went really well with the spinach and cheeses. Although the one change I will make next time is to up the fat in the mozzarella cheese and go with reduced fat instead of fat free. This girl needs a little fat in her cheese to make it melty cheesy goodness.

Cheesy Turkey Enchiladas (WW+ 8 points)

Hello my name is Clara. And I’m a cookbook-o-holic.

They say the first step is admitting you have a problem. But what if you don’t want the cure? I LOVE cookbooks. I have them on my 2nd bedroom library, in my kitchen, in the bedroom, in the bathroom (What? You don’t like to read cookbooks when you potty? Well that’s weird.), under the bed, everywhere… My current favorite is Now Eat This! by Rocco DiSpirito. I picked up that bad boy from Costco a couple weekends ago.

Being a cookbook lover, I like the pictures of food. Being a WWer, I LOVE that he includes nutritional information (NI) for each recipe. Although I will say that if you aren’t a fan of artificial sweeteners (AS) like Truvia or Stevia, you may not like it. He doesn’t have it in every recipe but that’s how he reduces calories. Personally, I’m ok with it. Although I prefer the one in the blue packet. (Pssst. I’m talking about Equal for all my AS virgins.)

Considering the day, you all know I had to make something Mexican inspired right?

Happy Cinco de Drinko!

I don’t drink often but when I do it’s Dos Equis. Stay thirsty my friends.


Cheesy Turkey Enchiladas w Tomatillo Salsa
Recipe adapted from Now Eat This! by Rocco DiSpirito

Makes 4 servings
Original recipe = 8 WW+ points/serving
CB’s changes in red = 11 WW+ points/serving

12 oz ground turkey breast (I used 16 oz ground turkey breast)
4-9 inch low carb tortillas (I used La Tortilla Factory low carb tortillas)
2/3 cup fat free spicy black bean dip (I used Fritos spicy enchilada black bean dip)
salt and pepper, to taste
12oz jar tomatillo salsa (I used 16oz jar of La Victoria salsa verde)
1 cup reduced fat Mexican cheese blend
1/2 cup chopped fresh cilantro

1. Preheat oven to 450F
2. In a large saute pan, over medium high heat, cook the ground turkey breast, stirring and breaking it up, until it is cooked through.
3. While the turkey breast is cooking, char the tortillas lightly on each side over an open flame or under a broiler. Keep tortillas warm under a clean kitchen towel. (I heat them in a skillet pan over high heat until each side was crisp and golden.)
4. After the turkey is cooked, turn off the heat and stir in the black bean dip. Season with salt and pepper, to taste.
5. Divide the turkey black bean mixture evenly over 4 tortillas. Roll the tortilla up tightly to encase the filling. Lay them side-by-side in a 9×13 baking dish. (I used an 8×8 pyrex dish b/c it fit better.)
6. Spoon the salsa over the tortillas and sprinkled with cheese. Bake until the cheese is melted, about 10-12 minutes.
7. Serve with a sprinkle of fresh cilantro.

Enjoy!

Husband rating: 5/5
He loves Mexican food and had nothing but raves for this dish.

Wifey rating: 5/5
Even though I’m getting better at keeping my portions to 1 serving, (I realize how ridiculous some portions sizes at restaurants are now!) this one took HUGE of inner strength not to go back for a second! This dish was so easy to make and so FRIGGIN delicious. I can’t wait for lunch leftovers tomorrow! I ♥ Rocco.