I’m a sucker for meatloaf, and Shawn’s super healthy turkey version is awesome and filling. It makes a ton, so plenty leftover for meatloaf sandwiches for lunch. Which I like even more than meatloaf by itself. This is very low cal and WW Compatible, and Shawn served it with roasted brussel sprouts and shirataki “butter” noodles. Definitely a favorite!
Sounds decadent, doesn’t it? It was, it really was! And it was very WW friendly to boot, so what’s not to love? I got this recipe from Skinnytaste.com, which is a new obsession of mine. I made only one change…I don’t love sun dried tomatoes so I substituted roasted red peppers. We will definitely make this again, though we’ll cut back on the lemon in the marinade – it was delicious but it overpowered the cheese and spinach a bit, we thought. Also, as much as I looove prosciutto, I might leave it out next time – I think the filling is great without it. Recipe is posted with my changes (including future with less lemon). I served this with roasted asparagus and mashed cauliflower for a very filling and WW-tastic dinner. 🙂
Flavorful, versatile and filling soup using kale, chicken sausage, and black beans. You could easily substitute cannellini or great northern beans if you like, and you would do just as well with spinach as kale. This made approximately 6 servings, plenty of leftovers for lunch! I chose a chicken sausage with spinach and feta for this, but I think a sundried tomato or Italian would also be nice. We really enjoyed it.
So I’ve never been much for frozen fish. I don’t know why, because I love fish and it’s far more affordable (and easy to deal with when you can cook it later in the week), but it’s just always been a little disappointing. However, we recently discovered Trader Joe’s frozen fish, and it’s really quite good! These tuna steaks were our second try, and we were happy. I marinated the tuna for about 45 minutes because I ran out of time, but I imagine it would be great if it went longer. We served this with lightened spicy Asian noodles and roasted brussel sprouts and cauliflower.
There have been very few New Years Days in my adult life that I have not eaten black-eyed peas in some form. I’m not a superstitious person, but I happen to love black-eyed peas, so why tempt fate? Can always use a little extra luck to start the year, right? This is the rendition of Hoppin’ John I’ve been using over the years. It’s been a lot of recipes mish-mashed into one. This year I admit I lightened it up a little bit with less oil, turkey bacon instead of regular bacon, etc, but it was still excellent. It may have to make an appearance more than just New Years Day!
This was a quick salad we made for lunch that was quite filling. Would be an easy thing to take to work as well. We had this with smoky lemon tahini dressing and it went really well.
This was a dressing recipe I found in Bon Appetit, and we really liked it! Pretty easy to make, and WW friendly at only 1 point a serving (one tablespoon).
Purée garlic, tahini, lemon juice, salt, paprika, and 3/4 cup water in a blender until smooth, adding water if needed to thin dressing.
Egg McMuffins are never going to be healthy, but they are about the most delicious breakfast ever. I found a recipe on Pinterest to lighten them up a little bit, and made a batch of them to freeze and take to work for a quick breakfast. They’re still not *great* for you, but at about 240 calories, they aren’t as awful as their fast food counterparts! This can be made with egg whites only if you’d rather, and any kind of cheese you like. American seems to melt best, though.
So after a year in which my exercise levels dipped dramatically and possibly some holiday over-indulgence, I took the plunge and joined Weight Watchers. Gotta lose some lbs! This was the first meal I cooked for which I was actually conscious of points, etc. We thought it was quite good (though the chicken ended up being a little cold due to poor timing on my part), and would definitely make the sauce again. It would go well with fish, too. This was a Cooking Light recipe, and I made it with a side of sauteed peppers and sweet potato fries.
Om nom nom! 