<p>Got it…on my computer…but it would have been SO much easier on my IPad. I can have 1300 calories to lose 1 pound a week. I entered my foods on my IPad so now I know the calories…and I did a custom entry for the bicycling.</p>
<p>I’m off for a three day weekend in DC to see D2. Hope I can stay on track. I’ll be checking in for that motivation that you are all so skilled at providing!</p>
<p>I made a nice low-calorie veggie lasagna last night. It was sort of a mix of various recipes driven mostly by what I had on hand.</p>
<ul>
<li>Barilla no boil lasagna noodles</li>
<li>Low fat ricotta (8 oz)</li>
<li>Fresh mozzarella (8 oz) – I always go with the fresh, makes a difference</li>
<li>Grated parmesan (about 1/4 cup)</li>
<li>A pound of frozen cut spinach. I used a bag of it from Birdseye and it was much better than the awful frozen stuff from the old days in the frozen box. I threw in some diced frozen organic broccoli that I had leftover from Trader Joes.</li>
<li>2 jars of organic Trader Joes marinara</li>
<li>2 eggs</li>
</ul>
<p>Beat the eggs, mozzarella, parmesan and ricotta together. Thaw the broccoli a bit in the microwave. Layer everything (sauce, noodles, cheeze, veggies). Bake about 45 minutes at 375.</p>
<p>Not stupendously delicious but it was tasty and not a lot of calories. Plus it was nice to skip meat for a dinner. I served it with portugese rolls from King’s but I only allowed for one per each of us.</p>
<p>DH was a bit lighter today. He’s the one trying to lose right now.</p>
<p>I’ve been bouncing around the same pound for about a week and a half even with extra exercise (walks, leaf bagging). But I’m still ahead on my “average of 5 pounds a month” goal so will try to be patient. I blame it on the Mallomars - trying hard not to have one every day. I’m starting to think of my weight loss in terms of years as well as pounds - so I’ve now lost about 10-12 years of weight. I don’t have records of my weight from more than 10 years ago so will have to go by memory and the fit of the few old clothes I saved. I know the dress I wore to Kol Nidre was over 10 years old because the jacket lining celebrated the year 2000!</p>
<p>It will become trickier without the fresh summer produce - I especially relied on tomatoes and melon. Fall just seems to cry out for heartier dishes. We just ended a spell of stellar weather for Chicagoland so almost time to put away the light clothes - hoping everything will be too big by next spring! (Actually, I’m hoping my husband agrees to move to San Diego or at least spend the winter months away. Anybody got a place to rent?)</p>
<p>I found and made this recipe for Rosh Hashona: [Chicken</a> with Honey-Orange Sauce (Printer-Friendly Version) | Eating Well](<a href=“http://www.eatingwell.com/print/7555]Chicken”>http://www.eatingwell.com/print/7555). It’s very tasty and easy to make. We served it with cous cous and broccoli, but it looks like it would be great with brown rice.</p>
<p>Marilyn, can roasted squash/onions/tomatoes fill the gap?</p>
<p>I find that this hearty recipe published in the Seattle Times in 2009 satisfies my fall veggie cravings:</p>
<p>Recipe: Roasted Roots With Fennel and Apple</p>
<p>Makes 12 side dish servings</p>
<p>1 pound fingerling potatoes, washed and quartered lengthwise
2 cloves garlic, peeled and sliced
3 sprigs rosemary
4 tablespoons olive oil, divided
Salt and pepper to taste
1 small head celeriac, peeled and cut, large dice
2 parsnips, peeled and cut into matchsticks (tough core removed)
1 bunch baby carrots, peeled and cut in half
1 onion, sliced
1 bulb fennel, halved and sliced
1 Cameo or Gala apple, cored and sliced
Kosher salt and pepper to taste</p>
<ol>
<li>Preheat oven to 400 degrees.</li>
<li>In a large bowl, toss fingerlings with garlic, rosemary and 2 tablespoons olive oil. Liberally season with salt and pepper.</li>
<li>Place potatoes in an ovenproof dish with enough room to spread potatoes on a single layer. Roast for 30-40 minutes until golden and fork-tender, and keep warm.</li>
<li>Toss celeriac, parsnips, baby carrots, onion, fennel and apple with 2 tablespoons olive oil and season with salt and pepper.</li>
<li>Spread vegetables in a separate large roasting pan and place in oven along with the pan of potatoes and cook vegetables, stirring occasionally until vegetables are tender and beginning to caramelize, about 30 to 40 minutes. Toss potatoes into vegetable mixture, adjust seasoning, and serve warm or at room temperature.
By K</li>
</ol>
<p>Squash and carrots are great in the fall but of course they are not low carb although much healthier than white flour carbs! I usually give up my cottage cheese and fruit lunches once the cold weather hits but am planning on keeping it up this year. Maybe with canned peaches? I had been relying on fresh melon and peaches from the farmers market. Trader Joe has a delicious melon called Tuscan Cantalope; not sure if it’s seasonal. Guess I’ll find out! [Trader</a> Joe’s](<a href=“http://www.traderjoes.com/fearless-flyer/article.asp?article_id=16]Trader”>http://www.traderjoes.com/fearless-flyer/article.asp?article_id=16) I’ve never been a cooked tomato fan but had been enjoying Caprese salads all summer. That really needs a truly fresh tomato to succeed.</p>
<p>Marilyn- I am also lamenting the end of fresh summer produce. I have found strawberries to be a great go to item when I am having a sweet craving. The last few baskets have not been as good.
I am planning on hitting a farmers market this afternoon to see what they have.
What do you do when only part of your family will eat a vegetable based lasagna?</p>
<p>I know what you mean when you mourn the loss of summer veggies and the return of warmer, comfort food - but it doesn’t have to mean more calories! Let’s list some “winter” veggie dishes.</p>
<p>Root vegetables sprinkled with olive oil, salt and pepper and herbs and roasted in the oven.</p>
<p>Cut up some cabbage (shredded -like) and stir fry in a pan with a little olive oil/butter and even some apple. Towards the end, add a sprinkling of brown sugar. I could eat MOUNDS of this! </p>
<p>Veggies on the grill can still be done - if you’re grilling putting out extra veggies - I like them warmed up too - will make a lunch of leftover grilled veggies and a small amount of leftover brown rice.</p>
<p>Roasted tomatoes are way better than most cooked tomatoes, IMO. And roasted cauliflower, in turmeric, garlic, salt, with a roasted garlic clove…NOM!</p>
<p>Marylin, you could do your fruit lunches with stewed fruit. I’m not a big fan of raw plums, but if I cut one up and zap it for about 20 sec in my microwave with a tiny bit of cinammon sugar it’s yummy with Greek yogurt - I’d imagine it would be good with cottage cheese too.</p>
<p>We eat a lot of cabbage in the winter, like abasket. We saute it, sometimes with an onion and then add a leftover meat and some sort of sauce. I like hot sauce best, but really you can use anything. (You can throw in other vegetables like shredded carrots or cherry tomatoes, but it’s not necessary.)</p>
<p>When strawberries stop being good I tend to much on tropical fruit. You buy it already cut up or do it yourself. It lasts for a few days.</p>
<p>Oooh, Whole Foods pineapple chunks. You just reminded me:).</p>
<p>A lurker here…maybe I will post more some time, but I wanted to say that I recently checked out Martin Stone’s “The Essential Root Vegetable Cookbook” from the library, and it has some recipes that look very good.</p>
<p>You all are so inspiring…keep up the good work!</p>
<p>The farmer’s market has some very nice small Gala apples - about the size of a plum - I sometimes have one for a snack with a piece of baby Swiss cheese.</p>
<p>My husband brings home Whole Food pineapple chunks in the winter - they are good!</p>
<p>I’m fine with broccoli but cauliflower doesn’t agree with me. I’ve never done anything with cabbage before but will give it a try; abasket, your method sounds intriguing. I never have been much of a veggie person outside of corn, carrots, and salads. I was trying peanut/cashew butter on celery earlier this summer but got tired of the “strings” in the celery. All of these ideas are good!</p>
<p>Root veggies are fairly high in calories, cabbages are not. Just like abasket, I make a lot of cabbage stews by sauteing chopped onlion, garlic, sliced carrots (can add other veggies such as bell pepper, etc.) in olive oil, dumping shredded cabbage into the pan, adding spices and tomato sauce to taste, covering with lid, and cooking on low until it is all done. Sometimes I add pre-cooked meat.</p>
<p>Lots of great recipes on this page - I’m particularly interested in the cabbage recipes. You might also want to check out zoozermom’s recipe on this thread from a few pages ago for spaghetti squash with roasted vegetables.</p>
<p>I make a vegetable/bean-or-legume soup every week. You start with chopped onion, carrots and celery, with other vegetables like zuccini or squash, sauted in olive oil. Add marinara sauce or canned tomatoes (fire-roasted are good), vegetable broth, beans or lentils or chana dal, other vegetables (green beans, cooked spaghetti squash, etc.), herbs and spices. Cook until done, puree with immersion blender. This can be very low in calories, but it’s hearty and satisfying.</p>
<p>Some great recipes on here. Very interested in the creative uses for cabbage. NYMomof2, usually homemade soup recipes scare me off by being too complicated but your descirption of your vegetable soup sounds very feasible. I will try. Thank you!</p>
<p>This is one of my favorites…and it’s getting to be soup time.</p>
<p>Minestrone Soup for Dummies</p>
<p>2 cans reduced fat veggie or chicken broth
2 cans regular stewed tomatoes
1 can stewed tomatoes with Italian seasonings
1 can garbanzo beans drained and rinsed
1 can red kidney beans drained and rinsed
1 can white kidney beans drained and rinsed
3 stalks celery cut in ½ inch slices
4 carrots cut in 1 inch slices or 1# bag baby carrots
1 medium onion quartered
1 zucchini or yellow summer squash cut lengthwise into quarters
and then cut into chunks
1 handful of whole wheat pasta</p>
<p>In a crockpot put the ingredients in this order, carrots, celery, onion, all the beans, all the stewed tomatoes, and all the soup. Cook on low temperature in your crockpot all day. </p>
<p>When you get home, add a couple of handfuls of whole wheat pasta (I use rotini).</p>
<p>Continue to cook on low for an additional hour.</p>
<p>This is a great high fiber, low fat, low cholesterol recipe….and really conforms to Weight Watchers (hardly any points and mostly core ingredients).</p>
<p>Plus half a pound. Spent most of the week recovering from Oktoberfest last weekend!</p>
<p>
</p>
<p>I was looking for a recipe of Ukrainian borscht on the web, but all seems to be too complex, do certain things wrong (beets and carrots should not be boiled with the rest of the ingredients!) and call for some ingredients that my grandfather never used. I will type mine up and post later.</p>