Monday, November 23, 2009

Last Minute Healthy Thanksgiving Recipe Ideas

Since I already have several healthy recipes on this site, I thought I would give you the links to some that could be used for Thanksgiving.

I don't have any main dishes to share - just have turkey and you'll be fine!  But I do have a few healthy side dishes that you could serve and some meals that can be made with leftover turkey.  Maybe you'll find a healthy idea that you can add to your current Thanksgiving menu!

Healthy Side Dish Ideas:

Apple and Carrot Salad

Squash and Pear Soup

Creamy Potato and Garlic Soup

Green Bean and Tomato Saute

Cranberry Gelatin Salad

Roasted Spring Veggie Medley

Healthy Dessert Ideas:

Sour-Cream Hazelnut Bundt Cake

Baked Pumpkin Bread

Apple Crumb Pie from A Box of Chocolates

Healthy Ideas For Leftover Turkey:

Chicken Tortellini Soup (substitute turkey)

Cranberry Nut Turkey Salad

Chicken Caesar Lasagna (substitute turkey)

Easy Chicken Tetrazzini (substitute turkey)

Parmesan Chicken and Rice (substitute turkey)

Hope you find something you like!  What recipes/ideas are you using to make your Thanksgiving Day a little healthier?

Have a blessed week and a Happy Thanksgiving!

Lisa  :)

Sunday, November 22, 2009

It's OK To Maintain

I did weigh in at WW this weekend though I wasn't sure I had lost weight.  I did *not* lose any weight.  But I didn't gain any weight either.  I was disappointed as I thought I did pretty good for the week.  But it's also good to remember that not gaining is a good thing.

This time of the year, just maintaining your weight is a great thing to do.  What would happen if you weren't attempting to be healthier/lose weight?  You would most likely gain quite a lot of weight from now through January.  If you just maintain your weight through the holidays without gaining, then you have done an excellent thing!  You have avoided the normal holiday gain and have less to lose later on!

I'm trying to stay on track as much as possible this week except for Thanksgiving Day.  We'll see where that puts me by next weekend.  But I plan to get back on track after Thanksgiving (and a few leftovers).  What are your plans for Thanksgiving or for getting through the holidays?

Have a wonderful week!
Lisa  :)

Sunday, November 15, 2009

Tracking Saves The Day

I went to my WW meeting this week and I lost 1.6 lbs for the week!  Woo Hoo!  And what made the difference?  Why - tracking!  What a concept!  LOL!  Of course, on WW I should be doing my tracking every day.  But I get rebellious and stop tracking.  Funny thing is, when I track daily - I lose weight.  It's amazing how that works.

Even if you're not doing Weight Watchers, you can still track what you're eating and I think you will see a difference.  When you have to write down every single thing you eat, looking at the list can be enough to stop you from getting one more snack.  I did also count points last week, though I went a little over more than once.  And I did go to my fundraising function Friday night.  I did not eat any dessert there; I just enjoyed my nonfat caramel latte and still had a lovely time!  Of course, I made some of the desserts and sampling at home did occur.  :)

I will definitely continue tracking this week.  I really want to lose some more weight this week to motivate me to stay on track during Thanksgiving!

Do you track what you eat?  If not, give it a try! 

Have a healthy day!

Lisa  :)

Friday, November 13, 2009

Healthy Recipe: Pasta Salad With Blue Cheese, Walnuts And Arugula

Yay - Five Point Fridays are back over at Mel's place, so be sure to stop there for more healthy ideas!  That works out perfectly, since this pasta salad recipe is just 5 points per serving!  The recipe was in a booklet that was given to me in a Weight Watchers meeting.  It makes a great lunch, but you could also cut the serving size in half and it would be a good dish side dish for a meal too.

Pasta Salad With Blue Cheese, Walnuts And Arugula

2 tablespoons coarsely chopped walnuts
1/2 teaspoon salt
6 oz. uncooked bow tie pasta (farfalle)
2 cups baby arugula leaves, stems removed
2 tablespoons minced fresh chives
1 cup grape tomatoes, halved
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons crumbled blue cheese

Place walnuts in small skillet.  Toast nuts over medium-high heat until lightly browned, 1-2 minutes; remove from skillet and set aside.  Bring 3 quarts of water and 1/2 teaspoon salt to boil in large pot.  Stir in pasta and cook until tender, about 11-13 minutes; remove 1 tablespoon of pasta cooking water and save for dressing below.  Drain pasta and place in large serving bowl; immediately add arugula and toss well.  Cover bowl with a lid or tight-fitting plastic wrap; set aside until arugula is limp, about 5 minutes.  Stir in chives and tomatoes.  In cup, stir together vinegar, oil, reserved tablespoon of pasta cooking water, and 1/4 teaspoon of salt and pepper.  Pour dressing over pasta salad and toss well; sprinkle with blue cheese.  About 1 1/4 cups per serving.

5 WW pts.

I actually used gorgonzola cheese and had no arugula, so just threw in romaine lettuce.  Spinach would work well too.  Hope you get to try it!

Have a wonderful weekend!

Lisa  :)

Tuesday, November 10, 2009

A Teensy Loss Is Still A Loss

I did make it to my Weight Watcher's meeting this past weekend!  I knew my weight was oh so close - and I did lose weight!  OK - you're gonna laugh because I just lost .2 lb!  But hey - it's a loss anyway!  Anything heading in the right direction is what I need right now.

I actually have been using a tracker the last couple of days - writing down what I eat and counting points.  If I keep it up this week, I'll have to lose something.  The only thing that could ruin it is Friday night.  We have a fundraising function to go to that's featuring desserts (including mine) and specialty coffee drinks.  I'm trying to decide how to handle this since I normally weigh in on Saturday morning.  I could weigh in Friday morning instead or I could have a snack instead of dinner and have a little dessert and try to get a nonfat coffee drink Friday night.  Or I could try not to have any desserts and just enjoy a fancy coffee drink.  Still thinking on that one.  They key is to plan ahead for something like that - decide what to do and how you'll handle the sitation before going.

How have you been doing?  Do you have functions coming up that might derail your weight loss efforts?  How will you handle it?

Have a wonderful week!

Lisa  :)

Wednesday, November 4, 2009

Healthy Recipe: Kickin' Chicken Chili

This is a nice easy recipe and if you are like me and forget that you planned to make this - you can still throw it in the slow cooker afterschool, put it on high, and it will be done by supper!  Gotta love that!  The flavor is great!  This comes from a cookbook called Cook Once, Eat Twice from BHG.  I have never made the second recipe, but I'll give it to you in case you want to give it a try - it does sound yummy.

Kickin' Chicken Chili
2 pounds skinless, boneless chicken breast halves or thighs, cut into 1-in. pieces
2 teaspoons ground cumin
1/4 teaspoon salt
1 tablespoon olive oil
1 16-oz. jar green salsa
1 16-oz. bag frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers and onion)
1 15-oz. can cannellini beans (white kidney beans), rinsed and drained
1 14.5-oz. can diced tomatoes with onion and garlic

1.  In large bowl toss chicken with cumin and salt to coat.  In a large skillet cook chicken, half at a time, in hot oil over medium heat until lightly browned.  Drain off fat.  Place chicken in a 4 or 5 quart slow cooker.  Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.

2.  Cover and cook on low-heat setting for 4-5 hours or on high-heat setting for 2-2 1/2 hours.  Reserve 3 cups of mixture; chill in airtight container for up to 3 days. (This part is only if you want to use extra to make the second recipe.) 

3.  Serve remaining chili.  If desired, top with sour cream and cheese.

makes 4 servings (1 1/2 cups each) if you take out 3 cups
makes 6 servings if you don't take out 3 cups
305 cal., 5 g fat, 6 g fiber, 6 WW pts

It's really yummy!  Now, if you reserve 3 cups of chili - you can make the second recipe the next day.  Here it is:

Kickin' Chicken Taco Salad

Reserved Kickin' Chicken Chili
6 cups torn Romaine lettuce
1 large avocado, halved, seeded, peeled, and chopped
1 cup grape or cherry tomatoes, halved, if desired
1 cup chopped, peeled jicama
1 1/2 cups coarsely crushed lime-flavor or plain tortilla chips
1/2 cup dairy sour cream
1/4 cup snipped fresh cilantro

1.  In medium saucepan heat reserved chili over medium-low heat until hot.  In very large bowl combine lettuce, avocado, tomatoes, and jicama.  Add heated chili; toss to combine.  Divide among 4 large salad bowls.  Sprinkle with chips.

2.  In small bowl stir together sour cream and cilantro; spoon evenly onto salads.

4 servings
385 cal., 19 g fat, 9 g fiber, 8 WW pts*
*You could reduce the points by using less avocado, baked tortilla chips, and light sour cream

Now you can have healthy dinners for 2 days!  If you try it. let me know what you think.

Have a great day!

I'm linking this to Crockpot Wednesday at Dining With Debbie - check it out for lots of crockpot recipes!

Lisa  :)