Taste of Thyme: Good & Good for You Food

Although hummus is usually made from chickpeas, this green pea version is really good and has a beautiful green color....guest are always pleased and surprised by this twist on something that has become an hors d'oeuvre staple. 1 cup frozen green peas 1 cup canned chickpeas, rinsed and drained 1/2 cup plain fat-free yogurt, Greek-variety recommended 1 medium scallion(s), chopped 1/2 cup dill, fresh 2 tsp fresh lemon juice 2 tsp olive oil, extra-virgin 1 medium garlic clove(s), or more to taste 1/2 tsp ground cumin, or more to taste 1/4 tsp table salt, or more to taste Bring 1 cup of water to a boil in a small saucepan. Add green peas and return to a boil; simmer until tender, about 3 minutes. Drain, rinse under cold water and drain again. Place peas and remaining ingredients in a food processor or blender; process until smooth. Serve dip immediately or cover and refrigerate up to 2 days. Yields about 1/4 cup per serving.

Sure the garden vegetable soup is good, but that can be a bit tiring after a year of making the same old same old! Since 1/26/09 is the Chinese New Year, why not celebrate by treating yourself to this version of the zero point soup? I really enjoy the flavors in this one! ASIAN INSPIRED SOUP 2 cups bok choy, chopped 2 cups cabbage, chopped 3 cloves garlic, minced 1/4 cup fresh ginger root, finely chopped 4 oyster mushrooms (or any other that is available) 2 cups scallions, sliced 1 8 oz can slice water chestnuts 1 small red bell pepper, diced 1/4 teaspoon red pepper flakes 6 cups chicken or vegetable stock 1 jar or can of bean sprouts (or 1 cup fresh) 2 cups snow peas, cut into spoon size pieces 2 tablespoons soy sauce 1/4 cut cilantro, fine chop salt and white pepper to taste Put the bok choy, cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, bell pepper, pepper flakes, and broth into a large pot. Bring to a boil and reduce to a simmer, cooking for 10 minutes. Add r...

I saw the following poem on a WW website and think it has a good message for such a tough time of year. DON'T QUIT When you've eaten too much and you can't write it down, And you feel like the biggest failure in town. When you want to give up just because you gave in, And forget all about being healthy and thin So what you went over your Points a bit - It's the next move that counts...so don't you quit ! It's a moment of truth, it’s an attitude change. It's learning the skills to get back in your range. It's telling yourself you've done great up 'til now You can take on this challenge and beat it somehow. It's part of your journey toward reaching your goal. You're still gonna make it, just stay in control. To stumble and fall is not a disgrace If you summon the will to get back in the race. But, often the strugglers, when losing their grip Just throw in the towel and continue to slip, And learn too late when the damage is done, That the r...

To sneak in extra veggies I like to: Use as a substitute. Spaghetti squash is great as a side dish instead of pasta. Or make ribbons of carrots and zucchini and add them to cooking pasta during the last minute. They can really make the portions bigger with not points. To extend ground meats. I like to use chopped mushrooms or grated carrot, squash or zucchini for 1/2 the meat in a casserole or sauce. I get the texture and bulk I want and decrease the points. Replacement. As you see in the recipe below for Mac & Cheese, I have substituted pureed winter squash for 1/2 of the cheese. That is a big savings!

8 oz whole wheat penne 1 (10-ounce) package frozen pureed winter squash 1.5 cups fat free milk 2 ounces 2% Velveeta (it really works) 1 ounce Monterrey jack cheese, grated (about 1/3 cup) 1/3 cup fat free ricotta cheese or cottage cheese 1 teaspoon salt 1 teaspoon powdered mustard 1/8 teaspoon cayenne pepper 1 slice whole grain beard made into fresh crumbs in blender 2 tablespoons grated Parmesan, divided 1/2 teaspoon olive oil Preheat the oven to 350 degrees F. Coat a 9 by 9-inch baking pan with cooking spray. Bring a large pot of water to a boil. Add the pasta and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl. Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ri...

Taking care of yourself is one of the helpful habits of a Weight Watcher...and it really pays off. I always keep some WW snacks in my glove compartment (1 and 2 point bars and some baked snacks too) and if I am out for the day I like to pack a snack so I don't get caught hungry or at "0" on the hunger scale. I had knee surgery yesterday so I made some Jello with peaches, some sirloin beef enchiladas in corn tortillas and Ribollita (a hardy Italian vegetables soup) to have on hand for my recovery. I almost always have a pitcher of soup in the frig ready for a quick lunch or a snack. Ribollita is one of my favorites and for only 2 points for a 1 cup serving it is quite satisfying. RIBOLLITA 1 1/2 tsp olive oil 1 cup carrot(s) 1 cup onion(s) 1/2 cup celery 4 clove(s) garlic minced 6 - 8 cups chicken broth 3 cup(s) Swiss chard, chopped 3 cup(s) kale, chopped (or 6 cups of one of these) 2 1/2 cup(s) uncooked new potatoes, medium dice 2 tbsp canned tomato paste 1 tsp sugar 2 ...

Although Mary thinks this chili is 1 point per serving, it is still a good deal for 2 points for 1 cup or even 3 ponts for 1 1/2 cups, which makes a hardy serving. The little bit of meat makes the chili really taste meaty. This recipe is easily doubled or tripled to feed a crowd or for freezing. It is the perfect thing to eat for lunch on a day when you have to "save" points for a special meal! Or eat this for dinner on a day when you have used too many points. CHILI 1 tsp canola oil 5 oz ground beef or turkey - 93% lean or more 1 small onion, chopped 2 ribs of celery, chopped 1 bell pepper (your favorite color), chopped 28 oz diced tomatoes 15 oz can of kidney, black or chili beans 15 oz can of Fat Free beef broth 1 package Chili Seasoning (McCormick or Aldi brand) 2 zucchini or summer squash, small dice 2 Tablespoons cornmeal S & P to taste Heat a 3 or 4 quart sauce pan. Add oil to hot pan. Add meat and cook until no longer red. Add onions, celery and pepper. Cook to so...