Taste of Thyme: Good & Good for You Food

Eating less calories than you burn is the way to lose those extra pounds. Sometimes it is hard to be satisfied with less. Here are some suggestions from Weight Watchers! 1. I fill most of yourplate with foods that are low in energy density (think low in calories and hght in volume) and use foods with high energy density as “accessories.” 2. Avoid/minimize trigger foods that encourage youto override your Comfort Zone; they aren’t worth it! 3. Make sure you have adhered to the Good Health Guidelines before giving yourself the okay for ice cream, cookies, etc. 4. Eat more vegetables and smaller portions of meats and starches. 5. Eating foods low in energy density, like those on the WW Core Plan®, [helps you feel more satisfied with smaller amounts]. 6. Eat facing a mirror, if possible. (It reinforces that I’m eating; I feel fuller faster.) 7. When you have the urge to eat, and your not really hungry, have a drink of water and enjoy a pack or less of Fruities (a Core Food). The urge will

Here is a recipe from a WW member, Terri. Terri says to go ahead and change the recipe to any flavor you like by changing the flavor of the yogurt and the gelatin. 1 box (0.3) sugar-free lime gelatin 1/4 c boiling water 2 8 oz containers key lime light yogurt 1 8 oz container fat free whipped topping, thawed 1 9" reduced fat graham cracker pie crust Dissolve the gelatin in boiling water. Wisk in the yogurt until smooth. Fold in the whipped topping. Pour into crust and chill for 2 hours. 8 servings, 3 points

15 oz container of Fat Free riccota cheese 1, 4 serving size, package of Sugar Free instant pudding (any flavor you like) 1/3 c Skim Milk Blend all and divide into 4 individual dishes. Allow to set an hour or more. Each serving is only ONE POINT!

Another Salad? The women at ENH asked me to post my version of German Potato Salad. I based this on a Weight Watcher recipe. I had to give it a flavor boost, and now it taste a lot like my Grandmother's version. My friends and family really like this and can hardly believe how great it taste with so few points! 2 pounds uncooked yukon gold potatoes, unpeeled & 1/4 inch sliced 4 slices turkey-bacon, chopped 1 tsp canola oil 1 medium onion(s), chopped (about 1/2 cup) 2 tsp cornstarch 1 Tbsp SPLENDA 1 1/2 tsp table salt 1/2 tsp celery seed 1/2 tsp dry mustard 1/2 tsp black pepper 2/3 cup water 1/2 cup apple cider vinegar 2 Tbsp parsley, chopped Place potatoes in a large saucepan; add enough water to cover potatoes. Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes (tender but not falling apart). Drain potatoes and allow to cool; set aside. Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from ski

Marinades are a quick way to add flavor to food. In reality a marinade usually only flavors the outer layer of the meat; even if the meat sits in the marinade for a long time. The only time the flavor really penetrates the meat is when a brine is used. The brine actually creates an electrolyte imbalance and then the cell tissues absorb the salty / sugary brine to equalize the balance in and out of the cells. Therefore marinading only takes 30 minutes to an hour to be effective and add the maximum flavor. If you are using ginger (as in the recipe below) you must be careful not to marinate too long...there is an enzyme in ginger that breaks down the meat tissues, making your food mushy. ORANGE SOY MARINADE 1/4 c soy sauce 1/4 c orange juice 1 T grated orange zest 1 t brown sugar (splenda brown sugar works great) 2 t sesame oil 1 t garlic, minced 2 t ginger root, minced Mix all ingredients. Place in a plastic bag with fish or chicken. Grill food as usual. To increase the flavor impact

I love good cole slaw. In fact, if I am eating pulled pork or even sometimes on a sandwich or hot dog, I pile it on. Here is a recipe that uses lighter ingredients but gets a kick from a bit of blue cheese. I have found that kids like this because they rarely realize the cheese there! 1/4 cup sugar - I use splenda 1/4 cup mayonnaise 1/4 cup yogurt 1 - 2 oz crumbled blue cheese 1 tablespoons lemon juice 2 tablespoons white vinegar 1/2 teaspoon salt 1/8 teaspoon pepper 2 (10-ounce) packages finely shredded (angel hair) cabbage 1 carrot, shredded Whisk together first 8 ingredients in a large bowl until blended. Add cabbage and carrot to bowl, and toss to coat. Cover and chill at least 2 hours. Feel free to shred your own cabbage, add bell peppers and diced celery. Yield: Makes 4 - 5 servings

The nice thing about Asian salads is the lack of oil in the dressing. While traveling in Japan a 2 years ago we had a salad with our breakfast each morning. The salad was light and refreshing and the dressing was simple with no oil in it. The dressing I have really come to fall back on (without oil in it) is a fresh summer thai dressing. This goes really good on shredded cabbage, bell peppers, any lettuce, tomatoes and cucumbers. If you add some fresh basil, mint or cilantro to the salad it becomes an expolsion of flavors. Enjoy all summer long! THAI SUMMER SALAD DRESSING 2 T sugar (or splenda) 2 T fresh lime juice 2 t lime zest, grated (the zest of one lime) 1 T soy sauce 1 T fish sauce * 1 T water 1 - 2 t chili paste ** Mix all and keep chilled. It only takes 1 Tablespoon for each serving. This makes 6 Tablespoons. You have to eat 3 T to equal 1 point! * You can find the fish sauce in a wine shaped bottle in the oriental section of the market. It is inexpensive and last a long time.