Day 2 - Mushrooms

When I'm eating bad I stick with the same stuff... JUNK FOOD. I don't go too far from that, well lately it's been junk food and eating out.

Staying on program for me requires some home food preparing and remembering the healthy foods I like - like Mushrooms. I love those little fungus'! I've been making them in omelettes all week... 

1 egg

3 egg whites

mushrooms

all made together then topped with Reduced fat free cheddar cheese... 5 points! 

Summer Vegetable Tart

Light Meals
POINTS Value: 4

Servings: 8

Preparation Time: 20 min

Cooking Time: 40 min

Level of Difficulty: Moderate

Have a few ripe tomatoes on hand? Feature them in our summer tart, which looks as wonderful as it tastes.

Ingredients
3 spray(s) olive oil cooking spray
6 oz frozen ready-to-bake pie crust, thawed, or fresh pie crust (9 inch)
2 large tomato(es), sliced
1 medium zucchini, sliced
1 small yellow summer squash
1 cup(s) part-skim ricotta cheese
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp dried rosemary
1/4 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions
Preheat oven to 375°F. Lightly coat a baking sheet with cooking spray.

In a 9-inch tart pan, bake crust, unfilled, according to package directions. Let cool.

Place tomato, zucchini and squash slices on baking sheet and lightly coat with cooking spray.

Bake until tomatoes are slightly dry and zucchini and squash slices are tender, about 20 to 30 minutes. Remove and let cool.

Mix together ricotta, herbs, salt and pepper in a small bowl. Spread evenly over tart crust.

Starting at center of crust and working outward, arrange slightly overlapping, alternating rings of vegetables until crust is completely covered. Return to oven until heated through, 5 to 10 minutes. Slice into 8 pieces and serve.

Spicy Pork Stir Fry

Main Meal
POINTS Value: 5
Servings: 4
Preparation Time: 20 min
Cooking Time: 10 min
Level of Difficulty: Easy

Don't like a lot of spice? Then substitute peanut oil for some of the chili oil in this recipe, or reduce the amount of red pepper flakes.

Ingredients
2 tsp chili oil, divided
1 pound(s) lean pork tenderloin, cut into thin strips
4 medium garlic clove(s), minced
1 Tbsp ginger root, minced
1 tsp red pepper flakes, crushed
2 tsp cornstarch
1 pound(s) frozen mixed vegetables, Asian stir-fry mix
3 Tbsp low-sodium soy sauce
1 tsp rice vinegar
1 tsp orange marmalade

Instructions
In a large nonstick skillet, heat 1 teaspoon of the oil. Cook pork until it begins to brown and is just cooked through, about 3 minutes. Remove to a plate.

Heat remaining oil in the same skillet over high heat; add garlic, ginger and pepper flakes. Cook, stirring constantly, until golden and fragrant, about 1 to 2 minutes.

Mix cornstarch with 1/4 cup water. Add vegetables; cook, stirring frequently, until just tender, 4 to 6 minutes. Stir in soy sauce, vinegar and marmalade. Add cornstarch mixture and bring to boil.

Toss vegetable mixture with pork to heat through. Serve immediately.

Turkey Enchilada Pie

main meals
POINTS Value: 4
Servings: 6
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Moderate

This Mexican specialty will easily become a family favorite. We used lean turkey but you can use lean ground beef instead.*

Ingredients
1 spray(s) cooking spray
3/4 pound(s) lean ground turkey
1 medium onion(s), chopped
1 tsp chili powder
3 Tbsp all-purpose flour
1 cup(s) fat-free skim milk
4 oz canned jalapeno peppers, drained and chopped
1/2 tsp ground cumin
3 large burrito-size wheat flour tortilla(s)
3 cup(s) tomato(es), chopped
10 Tbsp low-fat shredded cheddar cheese

Instructions
Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.

Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.

Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.

Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds.

Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.

Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.

Notes
*Could affect POINTS values.

Italian Turkey Burgers

Main Meals
POINTS Value: 5

Servings: 4

Preparation Time: 20 min

Cooking Time: 10 min

Level of Difficulty: Easy

The addition of fennel seeds makes these burgers reminiscent of Italian sausage. Top them with fresh basil and tomato for a wonderful summer main course.

Ingredients
1 spray(s) cooking spray
1 pound(s) lean ground turkey
1/3 cup(s) onion(s), chopped
2 tsp minced garlic
2 tsp fennel seed
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
4 spray(s) olive oil cooking spray
2 small tomato(es), ripe, yellow and/or red, thinly sliced
1 cup(s) basil, fresh, leaves, torn or thinly shredded
4 item(s) reduced-calorie hamburger roll(s)

Instructions
Coat a grill or grill pan with cooking spray; preheat to medium-high.

In a large mixing bowl, combine turkey, onion, garlic, fennel seed, salt and pepper; form into four 1/2-inch-thick patties. Coat burgers and inside of rolls with cooking spray.

Grill burgers for 5 minutes; flip burgers and add rolls to grill. Grill open-face rolls until lightly charred, about 1 to 2 minutes; remove to serving plates. Grill burgers until cooked through, about 5 minutes more.

To serve, top grilled rolls with burgers and tomato slices; garnish with basil. Yields 1 burger per serving.

Notes
For an extra hit of flavor, rub the bread with a cut garlic clove as it comes off the grill.Try these burgers with arugula leaves instead of the basil.

Vegan Chocolate Cookies

Desserts
POINTS Value: 1
Servings: 50
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy

These chocolate-coconut cookies are rich, moist and chewy. If you eat dairy, try swapping melted butter for the coconut oil for an entirely different flavor.*

Ingredients
1 1/2 cup(s) all-purpose flour
2/3 cup(s) unsweetened cocoa
1/2 tsp baking soda
1/2 tsp table salt
1 cup(s) sugar
1/3 cup(s) Spectrum Naturals Refined Organic Coconut oil, or other brand
1 tsp vanilla extract
3/4 cup(s) hot water, almost boiling, divided
1 cup(s) packaged shredded coconut, unsweetened

Instructions
Preheat oven to 350ºF. Line two cookie sheets with parchment paper.

In a large bowl, sift together flour, cocoa, baking soda and salt. In another large bowl, using an electric mixer, beat sugar with oil and vanilla until well-blended. Add half of flour mixture and half of water to sugar mixture; beat until smooth. Add coconut, remaining water and remaining flour mixture; beat until well-combined (dough might be a little stiff and sticky).

Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets, leaving about 1 1/2- to 2-inches between each cookie. When all 50 cookies are made, flatten each ball into a 2-inch disk with the back of a wet spoon or fork.

Bake until done, about 8 to 10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely. Yields 1 cookie per serving.

Notes
You can melt the coconut oil over a low heat to make it easier to combine with the sugar, if desired.*Could affect POINTS values.

Easy Grape Granita

Desserts
POINTS Value: 1
Servings: 6
Preparation Time: 5 min
Cooking Time: 0 min
Level of Difficulty: Easy

The name of this classic Italian dessert means "little grains," a reference to the tiny ice crystals that make it cooling and irresistible on a hot summer day.

Ingredients
3 cup(s) grapes, red, seedless, frozen overnight until hard

Instructions
Transfer the fruit to a food processor fitted with the chopping blade. Process until grainy but uniform, like millions of little ice crystals. Serve at once. Yields about 1/2 cup per serving.

Notes
You can swap strawberries for the grapes if desired.
For a treat, lay each serving on a bed of 2 tablespoons fat-free non-dairy topping (not included in POINTS values).

Cinnamon Apple Crisps

Snacks
POINTS® Value: 1
Servings: 4
Preparation Time: 15 min
Cooking Time: 120 min
Level of Difficulty: Easy

Put these tasty treats in a bag and go. Easy fruit on the run!

Ingredients
2 small apple(s), Red Delicious or Gala, sliced paper-thin
1 Tbsp sugar
1/2 tsp ground cinnamon

Instructions
Preheat oven to 200°F.

Line 2 baking sheets with parchment paper (not wax paper). Place apple slices in a single layer on paper; sprinkle with sugar and cinnamon.

Bake until lightly browned, about 2 hours. Cool on wire rack and serve.

Taco Salad Ala DietSodaDiva

I've become OBSESSED with canned beans... nasty I know. I don't know what's come over me...

I've been eating them like crazy. Fat Free or Low Fat Refried Beans... sooo good.
Here's what I've been doing with them... totally on Fat Smash Diet and of course on Weight Watchers.

I get 1 cup of canned beans, chop up a little onion, warm them up... chop up lettuce, tomato pour on top of beans... add hot sauce and a little Fat Free Ranch... when I want to get fancy I add bacon bits... VERY low points... Under 6 points and very feeling.

Sometimes I'll add a little chunky salsa from the jar (totally non-cooking lately) or I'll make a fresh salsa.

For additional points you can add a little Low Fat/Fat Free Cheese, and maybe a few crumpled up tortilla chips for flavor...

Happy Belated Cinco De Mayo!

Mid-Week Blues and Get Up

Reviewing last week's journal - I journaled all week but over ate all week long. This week's an improvement but I seem to be over eating for the last two days, plus today. I didn't extremely well Saturday, but started over eating Sunday (Sunday was excused due to the holiday) and kept on overeating into Monday, Tuesday, and now today. I've got to nip this in the butt RIGHT

NOW. I have 2 more days to save this week... and I can do it! I will do it!
Yesterday was the craziest of all days... I walked 12.99 miles, earning a whooping 12 activity points, but at 83 points through out the day! My daily allowance is 26! I ate over 3 times more than I should of!

No one is perfect, we just have to realize our mistakes and fix them ASAP. On a positive note... I worked out twice last week and this week I've already worked out twice... and I plan on getting two more workouts in before Saturday.

Today I'm already over 6 points. I stressed out and splurged on sweets. My cousin's ex-wife called me to tell me a possible long lost cousin contacted her via facebook. We're still trying to clear everything up... but in the end if true might turn out to be a blessing.

Nothing I can do about going over my points today or for the past few days. All I can do now is pick up the pieces, eat light the rest of today and start all new tomorrow!

So far this week in my Vanity Fund I've earned 3.25... my goal is to beat last week's grand total of 5.35.

As of now my Vanity Fund Balance is $8.60!

Chocolate Marshmallow Fudge

POINTS® Value: 2
Servings: 36
Preparation Time: 10 min
Cooking Time: 5 min
Level of Difficulty: Easy

Sure, you can buy a box of store-bought chocolates or you can make your own rich fudge at home without any fancy candy-making equipment.

Ingredients
1 spray(s) cooking spray
1 2/3 cup(s) sugar
2/3 cup(s) fat-free evaporated milk
2 Tbsp reduced-calorie margarine, or light butter
12 oz semisweet chocolate, chopped (about 1 1/2 cups)
14 large marshmallow(s)

Instructions
Coat an 8- X 8-inch pan with cooking spray.

In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.

Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.

Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into thirty-six 1 1/3-inch squares and serve. Yields 1 piece per serving.

Notes
Store fudge in refrigerator. Or freeze for a firmer consistency.

Spinach with Tomatoes and Feta

Happy Mother's Day to all you Mommas out there! My mother is super pumped about having Greek food today... so in her honor I'm sharing this side dish recipe with you from WeightWatchers.com...

POINTS® Value: 2
Servings: 4
Preparation Time: 10 min
Cooking Time: 14 min
Level of Difficulty: Easy
Works with Simply Filling

This Greek-inspired side dish is simple to make yet wows with flavor. Leftovers make a fabulous omelet filling.

Ingredients
1 1/2 tsp olive oil
3/4 cup(s) onion(s), chopped
2 tsp minced garlic
18 oz spinach, baby leaves
1/4 tsp table salt
1 cup(s) grape tomatoes, cut in half
1/2 cup(s) crumbled feta cheese

Instructions
Heat oil in a large deep pot over medium-high heat. Add onions; cook, stirring often, until light golden and tender, about 7 to 8 minutes.

Add garlic; cook, stirring, until fragrant, about 30 seconds.

Add spinach and salt; cook, tossing, until spinach wilts, about 2 to 4 minutes. Add tomatoes; cook, stirring, until tomatoes soften, about 1 to 2 minutes.

Remove from heat and drain off any extra liquid; stir in feta. Yields about 3/4 cup per serving.

Baked Eggs Italian-Style

Breakfast
POINTS® Value: 5
Servings: 8
Preparation Time: 8 min
Cooking Time: 18 min
Level of Difficulty: Easy

Somewhere between a baked frittata and pastaless lasagna, this casserole is delicious with arugula salad or mixed greens.

Ingredients
4 cup(s) marinara sauce, store-bought
1/2 cup(s) basil, fresh, chopped (do not use dried basil)
8 large egg(s)
1 cup(s) grated Parmesan cheese, such as Parmigiano-Reggiano
1/2 tsp red pepper flakes

Instructions
Position the rack in the center of the oven and preheat the oven to 350°F.

Pour the marinara sauce into a 9- X 13-inch baking pan. Sprinkle the chopped basil over the sauce.

Use the bottom of a small custard cup or a similarly sized glass to make 8 rounded indentations in the marinara sauce. Crack an egg into each of these indentations.

Sprinkle the Parmigiano-Reggiano and red pepper flakes over the tops of the eggs. Bake until the egg whites are set, the yolks are a bit runny and the cheese has melted, about 18 minutes. Serve by scooping eggs and sauce into individual bowls, using a large spoon. Yields about 1 egg and 1/3 cup sauce per serving.

Notes
Eggs baked in the oven offer a wonderful creaminess, almost better than those cooked on top of the stove. However, the oven's constant, ambient heat can toughen the eggs quite a bit — so a little fat (as here, in the shredded cheese) protects the delicate whites and keeps them tender.

Pepperoni Pizza Potato Skins

1 spray cooking spray
2 large potatoes, baked, cooled completely, quartered lengthwise
1/3 cup pizza sauce
2 oz pepperoni, finely chopped
1/3 cup shredded part-skim mozzarella cheese
1/8 tsp dried oregano, red pepper flakes or garlic, or to taste.

Preheat over to 425F. Coat a baking sheet with cooking spray. Slice top half or two thirds of potato flesh off each potato quarter. Spoon about 2 teaspoons of pizza sauce over each potato wedge; sprinkle wedges with pepperoni and cheese. Place potato skins on prepared baking sheet. Bake until cheese melts and potatoes are hot,about 6 to 8 minutes. Season with oregano, red pepper flakes or garlic.

Makes 4 servings
POINTS value per serving: 4

Cherry-Almond Biscotti

Snacks
POINTS Value: 2
Servings: 22
Preparation Time: 11 min
Cooking Time: 50 min
Level of Difficulty: Moderate

Store extra biscotti in an airtight container for up to five days.

Ingredients
2 cup(s) all-purpose flour
1 cup(s) sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp table salt
1 large egg(s)
2 large egg white(s)
1 1/2 tsp almond extract
1 tsp vanilla extract
1/2 cup(s) dried cherries, chopped
1/3 cup(s) slivered almonds, toasted
1 spray(s) cooking spray

Instructions
Preheat oven to 350°F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a large bowl. Combine egg, egg whites, almond extract and vanilla; add to flour mixture, stirring until well blended. Stir in cherries and almonds (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead five to six times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 4 to 5 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350°F for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.

Reduce oven temperature to 325°F. Cut each roll diagonally into 1⁄2-inch slices. Place slices, cut sides down, on baking sheets coated with cooking spray; bake 10 minutes. Turn cookies over; bake an additional 10 minutes. Remove from baking sheets and cool completely on wire rack.

Yield: 22 servings (serving size: 1 cookie).

Vanilla Fudge Truffles

Desserts
POINTS Value: 1

Servings: 24

Preparation Time: 15 min

Cooking Time: 90 min

Level of Difficulty: Easy

Try this tasty treat.

Ingredients
2 Tbsp unsweetened cocoa
1/2 cup(s) unsweetened cocoa
1 cup(s) powdered sugar, sifted
1/2 cup(s) light cream cheese, at room temperature
1/2 tsp vanilla extract

Instructions
Reserve 2 tablespoons of cocoa powder on a sheet of wax paper. In a food processor or in a medium bowl, with an electric mixer on high speed, blend remaining ½ cup of cocoa powder, powdered sugar, cream cheese and vanilla extract.

Drop cream cheese mixture by rounded teaspoons into reserved cocoa powder, making 24 truffles; roll into balls, and refrigerate until firm, about 1 to 2 hours. Yields 1 truffle per serving.

Cranberry Cookie Kisses

Desserts
POINTS® Value: 1
Servings: 20
Preparation Time: 10 min
Cooking Time: 120 min
Level of Difficulty: Easy

These bite-size sweet morsels are sure to please all of your Christmas guests.

Ingredients
3 large egg white(s), at room temperature
1/4 tsp cream of tartar
3/4 cup(s) sugar
1/4 cup(s) canned cranberry sauce, whole berry
1/3 cup(s) dried cranberries, about 80 cranberries

Instructions
Preheat oven to 200°F. Coat 2 large sheet pans with cooking spray or cover with parchment paper.

Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form; gradually beat in sugar until mixture is very stiff and shiny. Gradually fold in cranberry sauce (you can add a few drops of red food coloring at this point, if desired) while beating for 1 minute.

Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried cranberry into the top of each cookie.

Bake for 2 hours. Cool completely before removing from pans. Store in airtight containers. Yields about 4 cookies per serving.

Holiday Brussels Sprouts

Side Dishes
POINTS Value: 2

Servings: 4

Preparation Time: 10 min

Cooking Time: 30 min

Level of Difficulty: Easy

This red and green side dish is the perfect accompaniment to your Christmas dinner.

Ingredients
1 pound(s) Brussels sprouts, steamed
3 Tbsp maple syrup
1 Tbsp vegetable oil
1 Tbsp apple cider vinegar
1/2 tsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/4 cup(s) dried cranberries

Instructions
Preheat oven to 375°F. Coat an 8 X 8-inch baking dish with cooking spray.

Place Brussels sprouts in bottom of prepared pan. (Note: If you can't find fresh Brussels sprouts, use frozen ones that have been thawed; just decrease the cooking time below by about 10 to 15 minutes.)

Combine maple syrup, oil, vinegar, mustard, salt and pepper in a small bowl; pour over Brussels sprouts. Stir in cranberries and bake, covered, until tender and bubbly, about 30 minutes. Yields about 3/4 cup per serving.

Frozen Two-Mousse Terrine

Desserts
POINTS Value: 3
Servings: 10
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Moderate

Nothing says Christmas like this luscious pink and white mousse cake. Keep one in your freezer for last minute guests.

Ingredients
24 oz fat-free whipped topping, defrosted if frozen
1/2 cup(s) sweetened frozen whole strawberries
3/4 cup(s) Egg Beaters Refrigerated Egg Whites
1/4 tsp cream of tartar
3 Tbsp sugar
1 1/2 tsp vanilla extract
4 medium strawberries, sliced

Instructions
Line a large loaf pan with plastic wrap, making sure to leave extra wrap hanging over edges. (Note: To get the wrap completely into the edges, place the plastic wrap into the pan and fill the pan with water. Press the wrap into the corners and then pour out the water.)

Puree frozen, sweetened berries in a food processor or blender.

Place egg whites and cream of tartar in a medium bowl and beat with an electric mixer until frothy. Slowly add in sugar and beat to soft peaks; set aside. (Note: Since this dessert is not cooked, please make sure you only use pasteurized egg whites as recommended above.)

Place half of whipped topping in a medium bowl. Fold in berry puree and then fold in half of meringue (egg mixture). Pour strawberry mixture into loaf pan and place in freezer for 5 minutes.

Place remaining whipped topping into a medium bowl. Fold in vanilla and then fold in remaining meringue (egg mixture).

Remove loaf pan from freezer. Top strawberry mousse with sliced fresh berries and then top berries with vanilla mousse. Smooth with back of a spoon, cover with plastic wrap and freeze until firm. Keep frozen for up to 1 month.

To serve, remove mousse from pan by grabbing onto plastic wrap. Flip onto a chilled plate and remove plastic wrap completely. Slice into 10 pieces and serve immediately.

Rocky Road Brownies

Cakes

POINTS® Value: 3

Servings: 24

Preparation Time: 10 min

Cooking Time: 30 min

Level of Difficulty: Easy

These rich, cakelike brownies really hit the spot. We slimmed them down by substituting applesauce for oil. Easy and delicious.

Ingredients

1 package(s) regular brownies, dry mix, about 21 1/2 oz

1/4 cup(s) water

1/4 cup(s) unsweetened applesauce

4 large egg white(s)

1/4 cup(s) walnut halves, coarsely chopped

1/4 cup(s) mini chocolate chips, or 2 oz

8 medium marshmallow(s), chopped or 1 cup mini marshmallows

Instructions

Coat a 9- x 13-inch pan with cooking spray; set aside.

Prepare brownie mixture according to package directions for lower fat brownies using 1/4 cup water, applesauce and egg whites. Pour into prepared pan.

Sprinkle walnuts over top of brownies; bake according to package directions. Remove from oven about 5 minutes before the end of the baking time, and tosschocolate chips and marshmallows over top; cook 5 minutes more. Remove from oven and cool brownies on a wire rack. Cut into 24 pieces; serve.