<p>Toneranger - ooh, I like the idea of apple cider in the soup. I love to add vinegar to recipes - gives them a lift. I add cider vinegar at the end of my Black Bean Soup and when I forget, I can tell something is missing. I am going to try the vinegar this week with Parsnip and Celeriac Soup.</p>
<p>I have yet to find any of those snack/protein bars that don’t make me feel like I’m eating cardboard. Plus, it just never seems like they satisfy me. I think that’s the key–you need to find a low-calorie snack that satisfies you. There are a couple of snacks that I like:
1/4 c. non-fat cottage cheese
and 1 c blueberries or strawberries or 1/2 pineapple (the kind in its own juice)–I’ll add 1T of slivered almonds (I find crunchy stuff satisfying.)</p>
<p>I’ll also do the above with 1/2 c. non-fat, Greek yogurt (the yogurt has more calories than the non-fat cottage cheese.</p>
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<p>I had never been to Weight Watchers; last month, I decided I needed to bite the bullet and lose some weight and make myself accountable (the weigh-ins). Anyway–I agree that you can eat junk/processed food on Weight Watchers and loose weight. However, all of the program literature and much of what my leader focuses on is what WW calls filling foods and getting folks to eat those. Filling foods are veggies and fruit and lean protein. When you keep track of portions–you are also encouraged to make sure you get 5 servings of fruits and vegetables and eat 1 T of heart healthy oils and 2 servings of non-fat dairy. Even folks who aren’t fans of healthy eating soon realize that your daily points go a lot further if you start eating veggies and fruits and not processed junk food. I’m sure people on the program do eat processed foods–all of the “diet” food things that WW sells are processed, but if you stay away from those, you can eat a healthy diet following the program. Even people who don’t need to lose weight aren’t always the healthiest eaters and consume lots of prepared foods. I guess my point is that the program itself doesn’t encourage processed foods–people make a decision to eat them instead of healthier foods.</p>
<p>Weight Watchers suggestions are much better in 2010 than they were in 2000. When I did it in 2000, I’d avoid a bit of olive oil or a cup of skim milk. Now, they are a part of my plan.</p>
<p>I love Weight Watchers English Muffins. Love them toasted. With fake butter and garlic salt; with hummus; with a burger. I’ve tried many others but those are my favorites.</p>
<p>Any recommendations on brands of hummus? Some are too thick and pasty. Joseph’s is good, but it’s hard to find here in New England.</p>
<p>I also like Joseph’s mini whole wheat pita bread.</p>
<p>I do buy hummus, but really it is so easy to make and tastes even better.</p>
<p>I don’t have an exact recipe, but my mom makes the best and so I just try to copy hers which includes:</p>
<p>Can of chickpeas, drained (but reserve liquid)
couple of squirts of olive oil
good amount of garlic minced (a couple of cloves or so)
Lemon juice - juice of maybe 1/4 of a lemon or so
Coarse salt</p>
<p>Blend in blender/processor and add reserved chickpea liquid as needed until reached desired thickness.</p>
<p>Now I want hummus! :)</p>
<p>If you love the idea of chopping up chicken, I’ll share with you some of my chicken tips:</p>
<p>On Sunday I bake up a large pan of boneless skinless chicken breasts. Just wash 'em up and into the big lasagna pan they go smooshed together with a bit of whatever herbs and spices are easy and suit you. Bake around an hour in 375 degree oven. Pour off liquid at the end or save for broth base.</p>
<p>Cool in fridge.</p>
<p>Chop for:</p>
<p>1) Chicken salad - add some mayo, lots of celery (the more the better), maybe some craisins and some nuts for crunch. Nuts are caloric but loaded with minerals - so good for you. Celery seed is a nice addition and good for you.</p>
<p>2) Burritos - mix chopped chicken with your favorite salsa and maybe add a can of black beans or red beans and fold into burritos and bake or microwave. Add frozen onion/pepper mix from the grocery freezer section to the chicken mix if you like. I just love this meal - I get out one giant bowl and throw in the chicken, salsa, beans and onion/peppers and slap a spoonful on to a whole wheat burrito and roll it into the lasagna pan. Repeat until pan is full. I just spoon any remaining mix onto the top of the burrito pan and 1/2 hour in 375 degree oven and a nice glass of wine later it’s yum time. Easy, low fat and delicious.</p>
<p>3) Use in soup. Celery, carrot, onion saute; throw in some chicken; throw in some broth; simmer; enjoy. OR, saute leeks, add potatoes, throw in chicken and broth, simmer and enjoy. </p>
<p>4) Toss onto salad greens - I buy the giant box of salad and wash the whole thing early in the week and grab a handful for the base of the salad and throw on the chicken and whatever tasty leftover lives on in the fridge. </p>
<p>5) Sautee the chicken with capers and broccoli and maybe olives (salty tho), toss in some pasta sauce or just a handful of tomatoes and olive oil and simmer away for a quick supper. Pasta if you want.</p>
<p>6) Risotto: Saute up the few left over bits of chicken at this point with some olive oil and add in some herbs and the risotto rice, then add your favorite broth. I confess I add in the dried out salad leftovers at the end of the risotto cooking and it mixes in nicely adding some green (esp. if I’ve cut off all the parsley from the sad little plant in the January window). </p>
<p>7) Stir fry. Add whatever veggies you like. Serve over leftover risotto or new rice or leftover chinese food rice (lol there’s usually some of that somewhere in the back of the fridge and it plumps up nicely with some hot water in a small pot). Sometimes for stir fry I’ll add indian spices - turmeric, some mustard seeds, some black sesame seeds, and some of that curry from the back of the spice cabinet =/. </p>
<p>For cheese - I use soy cheese. Real ppl (everyone but me, lol) prefer regular cheese, but I prefer soy. I also toss in soy milk or soy cream cheese as a thickener instead of the real stuff - most of the time the troops don’t notice!</p>
<p>I make hummus as well, but I always use sesame tahini - is it really hummus without tahini?</p>
<p>Now see, with a screen name like Gourmetmom, we would expect you to bring up that point ;). Because of DH’s health, I remove any unnecessary fat. I actually make my hummus without any oil - it really is fine. I also use a bunch of drained roasted red peppers, a dash of chitpole pepper, and black pepper to make red pepper hummus. I also try to get cilantro when it looks good, and I throw that in. For my plain hummus, I use cilantro if I have it and some cumin and coriander.</p>
<p>My Lebanese SIL makes her hummus without oil. She does use tahini. She sometimes drizzles olive oil on the top when she serves it sprinkled with paprika. I like my hummus totally smooth. The best is with fresh authentic pita from a middle eastern grocer versus the pita they sell in grocery stores.</p>
<p>I use to make it with tahini - but found that I actually liked it better without.</p>
<p>I love the Lebanese style of hummus with the oil and paprika. I was recently in London and visited several Turkish and Lebanese restaurants that serve it this way - with warm pita bread - fantastic!</p>
<p>abasket: please don’t use that liquid from the canned chickpeas! It’s full of salt and preservatives. Rinse the beans thoroughly with water and drain in a colander. You can use plain water to thin out the hummus. When I’m feeling efficient, I soak dried chickpeas overnight and then simmer for about 45 minutes - a bag of dried peas yields an enormous amount. I freeze them in small containers. They thaw in minutes for use in salads and hummus. The dried beans are cheaper, more nutritious and better tasting. It’s a pain to do, but I’m happy when I have ready-to-use beans in the freezer.</p>
<p>Are we allowed to mention brands? I love Arnold’s Rye Sandwich Thins. They are only 2 WW points. I also love Lite Laughing Cow cheese and use it instead of mayo on my sandwiches. </p>
<p>I agree that WW’s these days emphasizes filling foods. Still…it IS nice to know that you can have a bonus treat of “junk food” at times. I do believe that depriving oneself of treats leads to binging.</p>
<p>My favorite snacks are that 94% Fat Free popcorn…yum. Rice or popcorn cakes, oatmeat (with vanilla and splenda), carrots and fat free ranch dressing, fruit.</p>
<p>Actually there is one or two brands of chickpeas I have found that are organic and low salt, no preservatives. I buy them at one of our specialty stores.</p>
<p>Better yet for a dip: Baba Ghanoush</p>
<p>You can get recipes online. I make mine with baked eggplants, tahini, lemon juice, fresh parsley. You can make your own “tortillas” with whole wheat flour and olive oil. 2 cups of WW flour with 2 T of olive oil and cut it in with your hands. Add water so the dough is not stiff. Make about 6 little balls from this dough and let them rest with towel over them for about 1/2 hour. Then roll each out and pan fry in a non-oiled pan on both sides. </p>
<p>We have herbs in the fields right now and I made mallow and mustard greens, pan fried with olive oil and onions and mushrooms last night. Then I scrambled the greens with eggs. Put them in the whole wheat tortillas and had 6 ladies over for healthy food and some canasta. :)</p>
<p>When spring comes to your area: don’t forget that weeds are food. Well some of them.</p>
<p>Hugfcheck…HUGS!!! Thank you. Wonderful ideas and easy prepping.</p>
<p>Bumping this up for more food ideas.
I have made both the Butternut Squash Soup and the vegetable soup with white beans. Need a few more healthy easy soup recipes. Both H and I loved the Butternut Squash soup. H could not believe it didn’t have cream. The vegetable soup got an okay rating.</p>