Posts tagged ‘weight watchers’

January 29, 2012

Lemoney Lunch Quinoa

Eating lunch out can get expensive, and everything quickly begins to taste the same. I’ve been experimenting with lunch ideas that are portable, and balanced. This week, I’m turning to this quinoa recipe. It’s fresh, light, and provides the energy needed to get through your afternoon. You can eat this warm or cold, depending on your mood. Try making this on Sunday, and eating for lunch a couple of days of the week. You can always add some lettuce or spinach to make this more filling.

What You’ll Need:

  • 1 cup organic Quinoa, rinsed and drained
  • 1.5 cups low- sodium organic Chicken Stock
  • 1/2 Red Bell Pepper, diced
  • 1/2 yellow Onion, diced
  • 2 Garlic cloves, diced
  • 1 tbs Olive Oil
  • 1 vine Tomato, chopped
  • 2 Hearts of Palm, chopped
  • 1 tsp Parsley
  • 1 tsp Dill
  • 1/4 of Lemon
  • Sea salt and fresh ground pepper to taste

Be sure to rinse and drain your Quinoa!

Method:

In a medium saucepan add olive oil, garlic, pepper and onion. Saute until translucent. Add quinoa and mix. Add chicken stock and cover. Bring quinoa to a boil and reduce to a simmer. Let cook for 20 minutes. Transfer to a container and let cool. Once cooled, squeeze lemon over quinoa. Add tomatoes, hearts of palm, parsley and dill. Toss until fluffy and mixed.

This fluffy Lemoney Quinoa will be sure to power you through the afternoon!

 **Makes 4 servings, and is 6 Weight Watchers PlusPoints per serving**

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January 21, 2012

Chicken Verde Casserole

When working a full-time job you’re always looking for some easy dinner’s that you can prep ahead of time, so when you walk in the door all you have to do is pop dinner in the oven. This Chicken Verde Casserole is a GREAT recipe to prep ahead, and it  makes some great leftovers as well. I was inspired by Martha Stewart’s Chicken Enchilada Casserole recipe. This recipe is delicious, versatile, balanced AND gluten free!! Put this on your list for dinner this week, I know you won’t be disappointed.

What You’ll Need:

  • 1 package Corn Tortillas (Mission brand is Gluten Free)
  • 1 can Mexican-style beans (or re-fried black beans)
  • 1 Green Pepper, diced
  • 1 White Onion, diced
  • 1 can Salsa Verde (I like Rick Bayless’s salsas, or Trader Joes)
  • 1lb Organic Chicken Breasts, grilled and chopped
  • 1/2-3/4 cup Shredded Pepper Jack cheese

 

Method:

Pre-heat oven to 375. In a large glass baking dish, spread a layer of beans on the bottom of the dish. Add a layer of corn tortillas.

Layer onions, peppers, and chopped chicken. Pour 3/4 jar of salsa verde over the chicken. Sprinkle half of the shredded cheese over pepper, onion, chicken, salsa layer.

Add another layer of corn tortillas. Pour remaining salsa verde and sprinkle the remainder of the cheese. Bake at 375 for 20-30 minutes.

*Casserole serves 6 and is 6 Weight Watchers PointsPlus*

*You can prep the casserole and refrigerate over-night*

Gnash On!

April 21, 2011

Journey to the bikini

So here we go, we’re going to talk about losing weight. Ugh, I know. Our society is extremely obsessed with weight, diet and bikini’s. I know I’m not alone when I say I think about weight loss almost hourly. It’s insane.

I have basically been overweight/chubby my entire life, and continue to struggle with it. From when I was a child till about age 20 I was pretty overweight, probably obese. I grew up on large portions and not much activity as a child. I’ve always been a big eater. When I was a child, as young as a toddler, I used to sit in the fridge and eat pickles. Food has always been a close friend, a life partner if you will. I had thought about losing weight for years, and would kind of try, but was never really ready for it.

In January 2008 I decided I was done. Done with being fat. Done with feeling guilty about my weight. Done with weight getting in the way of my life. I was young and I just wanted to experience a different life, one where I would have confidence and feel good. By June I had lost about 50lbs from my highest weight of 260lbs. Over that summer and fall I continued on Weight Watchers, with my lowest weight being about 60lbs lighter then my largest.

Losing that much weight is one hell of a transition to go through, and gaining some back fills me with ungodly amounts of Catholic guilt. So here I am, still substantially lighter and more fit then I once was but I’m not where I need to be yet. The past year has been a daily struggle to lose weight, knowing what I need to do, but being tempted by my life long friend, food. I have slowly been coming down from my holiday chunk, working out regularly, and trying to understand my eating patterns. I’m making daily goals, and weekly goals for myself, to help stay on track. For me, I have to stay accountable and picture how great it would feel to wear a bikini. My weight watchers leader always reminds us that this isn’t just about losing weight but about changing our lives and being empowered by our health. It’s a journey, and maybe I won’t make it into that bikini for a few summers, but if I hold myself accountable I can be in that bikini by mid-summer.

Me at my heaviest. (not the best picture)

Me at close to my lightest.

So, for those of you out there that know my experiences, stick to it, and know that taking it day-by-day is the way to stay on track. Losing weight may be one of the most challenging life experiences many of us will face, but the journey continues to be worth it. So cheers to your health.

-Michelle

April 13, 2011

Don’t think you have enough time for breakfast? Think again!

Sometimes all you want is something quick, easy and pleasing for breakfast. I’ve got the perfect idea. Strawberry-Banana Smoothies!! You may be thinking, can’t I just pick that up at Jamba Juice? Yeah, you can, IF you live near one and have $5+ to spend every morning. But the easier, faster, simpler, and cheaper way is to make your own. I started making various fruit smoothies for breakfast or a snack when I began weight watchers a few years ago, and it is one of the most satisfying ways to start your morning.  So here it is, the simple Strawberry-Banana smoothie!

What you’ll need:

3/4 c. frozen strawberries

1 banana (this is a great recipe to use those turning-brown bananas!)

1/2 c. organic 0% Greek yogurt (any flavor you please, I like vanilla)*

1/3 c. Organic 1% or fat-free milk*

I try to let the frozen strawberries thaw out for a few minutes so I usually take them out when I first wake up.

Add all ingredients together and blend! It’s that simple! I use an immersion blender that cost me $60 at target and is a great alternative if you don’t have the space for a regular blender. This is a great recipe to make the night before and throw in the freezer or fridge, depending on how you want the texture in the morning. To get even more nutrients, try adding frozen blueberries, mango, raspberries and blackberries.

For those of you on Weight Watchers, you can make this for as little as 2 Points Plus if you use plain non-fat greek yogurt!

*I use organic milk and yogurt not only for the health benefits because I truly think that dairy tastes so much better than non-organic. It’s worth the money! Think of it as investing in your health AND your senses! *