11/20/2009 20:58
Quick Breakfast - Veggie Frittata
I went to Whitespot while I was in Vancouver and they made the best Veggie Frittata, so I copied it at home. I forgot to buy mushrooms so I will add them next time.
1 whole egg, 2 egg whites
1/4 cup diced red pepper
1/4 cup diced green pepper
1/4 cup diced red onion
1/2 cup spinach
1 tsp grapeseed oil
Fry onion, green pepper, red pepper in oil. Beat the eggs with 1tsp of water. Add spinach to eggs and pour over veggies. Cook one side and then flip to cook other side. YUM!
3 points
This is not my picture, but it should look like this:
11/12/2009 18:08
Beating the Eating Monster
We went to Boston Pizza last night for dinner, and it triggered something in me. It triggered this feeling like I want to eat junk and I want it now! Fortunately we ordered a vegetarian pizza on whole wheat crust and a large tossed salad with no dressing. When I came home though I still had that feeling.
So, I ate junk in moderation and still stayed within my allowed caloric intake. I had some low fat chips, diet iced tea, a few candies and a mini chocolate. I am very proud of myself for pulling through. Eating that stuff satisfied my craving. However, I don't want to make it a habit to eat like that.
What do you do when your "Eating Monster" comes to bother you?
11/10/2009 20:38
Lost 3.4 pounds this week
I weighed in early because I am going to my grandparents 50th wedding anniversary this weekend, and I won't be able to make it to my regular Weight Watchers meeting.
11/08/2009 19:15
Tortilla Soup
Yum! I adapted this tortilla soup recipe from simplyrecipes.com, and my family LOVED it. It was a little bit of work the first go around, but there are definitely short cuts you could take. Next time I think I will try it with a low fat Cheddar Cheese.
7 points per bowl, Serves 4
- 3 (6-inch) corn tortillas
- 2 Tbs grapeseed oil
- 1 small onion, chopped (1/2 cup)
- 2 cloves garlic, finely chopped
- 1 medium jalapeño chile, seeded, veins removed,
chopped
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes, undrained
- 1 1/2 cups shredded cooked chicken
- 1/2 ripe medium avocado
- 4 Tbs shredded Monterey Jack cheese
- Chopped fresh cilantro
- 1 lime, cut into wedges
1 Put Tortillas on a baking sheet and put them in the oven at 200°F for
10-15 minutes to dry them out a bit. It is best to start with tortillas
that don't have a lot of moisture in them. Cut tortillas in half; cut
halves into 1/4-inch strips. In 3-quart saucepan, heat oil over
medium-high heat. Fry strips in oil, 1/2 at a time, until light brown
and crisp. Remove from pan; drain on paper towels. Reserve.
2 Heat oil remaining in saucepan over medium-high heat. Cook
onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook
2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover
and simmer 15 minutes. Add chicken; heat until hot.
3 To serve,peel and pit avocado.
Cut into 1-inch slices. Divide half of tortilla strips among 4
individual serving bowls; ladle in soup. Top with avocado and cheese;
garnish with remaining tortilla strips and cilantro. Serve with lime
wedges.
