Saturday, September 27, 2008

Deviled Eggs (2 Points for both halves)

6 large eggs - hard boiled
1/4 c finely chopped celery
1/4 c grated carrot
1 scallion (green onion) finely chopped
2 Tblsp plain, nonfat yogurt
1 Tblsp low (or nonfat mayo for Core)
1 Tblsp mustard (Dijon preferred)
1 tsp vinegar
Salt and Pepper to taste
1 packet Splenda (optional)

  1. Cut each of the eggs in half. Remove the yolks to a bowl and set the whites aside.
  2. Add the celery, carrot, scallion, yogurt, mayo, mustard, vinegar, salt, pepper and Splenda to the bowl of yolks.
  3. Mash everything together completely.
  4. Put the yolk mixture into a small (sandwich) ziplock bag.
  5. Cut the corner off the bag and squeeze the filling into the egg white "cups".

Perfect Hard Boiled Eggs - no green!

When I was an intern at a fine dining restaurant in Chicago for culinary school I was required to use hard cooked eggs on salads and a garnish for a few dishes. Quail eggs cook really fast but the regular eggs should have been no problem, right?

The guy who worked my station at the lunch shift was supposed to make the hard boiled eggs for his shift and my dinner shift. The first few times I used his eggs, I noticed they were green around the yolk. The chef noticed too and threw a plate of food at me the third time he came across the offensive green. From then on, I cooked my own eggs at the beginning of my shift and threw the prepared eggs out.

Here is how I cook my eggs.

  1. I start by putting a hole in the wide end of the egg with a push pin. This relieves the internal pressure to prevent cracks; it allows a bit of water to seep in so it is easier to peel; and it actually helps the yolk get centered because fat end of the egg is where the air sack is.
  2. Place the egg(s) in a pan of cold water.
  3. Bring the water to a boil.
  4. Boil for exactly 6 minutes.
  5. Remove eggs from heat and run under cold water to stop the cooking process.
You now have a perfectly cooked hard boiled egg - no green and a hard but creamy yolk.

Saturday, September 13, 2008

Message from: JUST ONE POUND of FAT

Hello, do you know me? If you don't, you should.

I'm a pound of fat, And I'm the HAPPEIST pound of fat that you would ever want to meet, Want to know why?

It's because no one ever wants to lose me. I'm ONLY ONE POUND, just a pound!

Everyone wants to lose three pounds, fivepounds, or fifteen pounds, but never onlyone. So I just stick around and happily keep you fat. Then I add to myself, ever soslowly, so that you never seem to notice it.

That is, until I've grown to ten, twenty, thirty or even more pounds in weight. Yes, it's fun being ONLY ONE POUND OF FAT, left to do as I please.

So when you weigh in keep right on saying, "OH, I only lost one pound." (As if that were such a terrible thing.) For you see, if you do this, you'll encourage others to keep me around because they'll think I'm not worth losing.

And, I LOVE being around you....your arms, your legs, your chin, your hips and every part of you. Happy Days!!! After all, I'm ONLY ONE POUND OF FAT!!!

(I didn't write this. I got it from the Weight Watchers staff information.)

Friday, September 5, 2008

Pumpkin Pie in a Glass!

When the weather gets cool we start thinking about different foods. Recently I have been getting a taste for pumpkin pie. To satisfy that craving I have been drinking a pumpkin smoothie. What I like about this is it makes a good breakfast treat or a late night snack. It is also a milk serving and a serving of vegetable.

Here are two ways to make this:

Pumpkin Smoothie I

1 cup of ice
1/2 - 1 cup water
1/2 cup canned pumpkin (not the pie mix)
1 Weight Watcher Vanilla Smoothie
1 tsp (or more) pumpkin pie spice

Dump everything into your blender and blend until it is smooth.
1 pt for the whole thing!

Pumpkin Smoothie II

1 cup of ice
1/2 - 1 cup water
1/2 cup canned pumpkin (not the pie mix)
1/3 cup of nonfat powder milk
1 tsp (or more) pumpkin pie spice

Dump everything into your blender and blend until it is smooth.
2 pts for the whole thing!

Tuesday, September 2, 2008

Breakfast Polenta Pie

Sometimes it is hard to come up with fun ideas for breakfast. This polenta pie can be made ahead and kept in your refrigerator and heated in the microwave. Serve it topped with the egg of your choice for a core meal or a 5 point breakfast.

Serves 8

8 oz can mushrooms, drained
2 cup water, hot
20 oz frozen chopped broccoli, two 10 oz packages, thawed (or other frozen vegetable)
2 cup skim milk
2 tsp table salt
1/4 tsp pepper
1 cup uncooked cornmeal, yellow
4 Tbsp grated Romano cheese
1 Tbsp olive oil
2 small tomato(es), plum, thinly sliced
Cooking Spray
  1. Lightly coat bottom and sides of a 10-inch deep-dish pie pan or iron skillet with cooking spray.
  2. Place broccoli in colander and squeeze out excess water; set aside. Heat oven to 400°F.
  3. In a large heavy-bottomed pot, combine hot water, milk, pepper and salt; bring to a boil.
  4. Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly. Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.
  5. Stir in broccoli, mushrooms, 3 tablespoons Parmesan and olive oil.
  6. Spread polenta mixture evenly in prepared pan. Top with tomato and remaining Parmesan.
  7. Bake 20 to 25 minutes or until edges begin to brown. Cool at least 30 minutes, or serve at room temperature.

This is great served with a poached or soft boiled egg. This can be kept in the frig and heated in the microwave for breakfast.

The Romano cheese is the only non core ingredient.

For Flex plan this is 3 points per serving.