Slim People in Progress

Pumpkin Infused Hot Cereal

I came up with a new concoction this morning...pumpkin infused multi-grain hot cereal.

I had a lot of canned pumpkin left over from the Pumpkin Muffins I made. What to do?

Since pumpkin is so good for you, I decided to add a tablespoon to my Trader Joe's multi-grain hot cereal, along with a tablespoon of honey (straight from the bees - no sugar added!).

A tablespoon of pumpkin is 0 points. The cereal and honey is 3 points.  Not bad for a tasty alternative with lots of healthy fiber. Add a cup of coffee with fat free half and half and you've got a filling 4 point breakfast.

Veggie Shreds

One of the ways I have stayed on WW for over two years is by mixing up my meals and not letting myself get bored by having to eat the same things all the time.  I have two new favorites:  Asian Cole Slaw and Alternative bagel pizzas.  I recently discovered Veggie Shreds by Galaxy Foods  They are made from soy and come in many delicious flavors.  The one I bought is Parmesan, Mozzarella and Romano, and is only 70 calories for 1/3 of a cup.  I was actually shocked at how delicious it is.  I take one Toasted Onion Alternative Bagel (1 point), slice and lightly toast, spread on some pizza sauce or tomato sauce, then some chopped tomatoes and then top generously with Veggie Shreds (I have never used more than 1/4 of a cup.  A few moments under the broiler (or toaster oven on broil), and it's ready.  Delish and barely 2 points!!!!

Heart Healthy Recipe

FRESH BASIL, SPINACH, AND TOMATO SOUP
Serves 4; 3/4 cup per serving
Just a few minutes of standing time brings out the delectable flavor of the fresh basil in this easy-to-prepare soup.
Ingredients
• 14.5-ounce can fat-free, low-sodium iiiichicken broth • 1 teaspoon dried oregano, crumbled • 1 medium garlic clove, minced • 1/4 teaspoon dried tarragon, crumbled • 1/8 teaspoon crushed red pepper flakes • 4 small tomatoes, diced • 2 ounces spinach leaves, coarsely iiiichopped (about 2 cups) • 2 medium green onions, finely chopped • 1/4 cup chopped fresh basil leaves • 1/2 teaspoon olive oil • 1/4 teaspoon salt • 4 lemon slices (optional)
In a medium saucepan, stir together the broth, oregano, garlic, tarragon, and red pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat.
Stir in the remaining ingredients except the lemon. Let stand, covered, for 5 minutes to absorb flavors. To serve, ladle the soup into bowls. Place a lemon slice in each bowl. Cook's Tip: You'll get the very best flavor if you serve this soup right after the standing time.
Nutrition Analysis (per serving) Calories 38 Total Fat 1.0 g Saturated 0.0 g Polyunsaturated 0.0 g Monounsaturated 0.5 g Cholesterol 0 mg Sodium 176 mg Carbohydrates 6 g Fiber 2 g Sugar 3 g Protein 2 g Calcium 37 mg Potassium 404 mg Dietary Exchanges 1 vegetable This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

This recipe came from the American Heart Association Newsletter.  It just sounds delicious and has barely one point per serving!

Low point tacos from Trader Joes

Always on the look out for low point alternatives, my latest, favorite low point meal features all ingredients from Trader Joe's.

2 mini corn tortillas - 1 point

2 tablespoons of fat-free spicy black bean dip - 0 points

2 oz. of lean ground turkey - 1 point

2 tablespoons of Corn & Chile Tomato-less salsa - 1 point (my new favorite salsa!)

Split the ingredients on to the two tortillas which you have warmed up.  Makes two mini tacos for 3 points. And, they're really yummy with a bit of a bite.

Heirloom Tomato and Watermelon Salad

I just stumbled on this wonderful sounding recipe on A Chef's Notes blog. Considering the ingredients, it can't be more than 1 or 2 points per serving.  Also, I've never heard arugula called "rocket" before, but what do I know, except that I love arugula!

Heirloom Tomato, Watermelon & Rocket Salad

Tomato and watermelon does not necessarily sound like a good match, but they actually play off well together, providing the tomatoes are more on the smooth, rich and sweet side and not the overly acidic store bought tomatoes. Paired with the nice peppery compliment of fresh Rocket (arugula), some good olive oil, vinegar and a nice Zinfandel or even Chardonnay and you have a great dish.
Recipe Created by Chef Kevin McKenzie

Ingredients

Assorted Heirloom Tomatoes        4each, red & orange
Watermelon                                to taste red & yellow
Rocket (arugula)                          2 bunches
Extra Virgin Olive Oil, Fruity        3 Tablespoons
Cabernet Vinegar or Vin Cotto      3 Tablespoons
Sea Salt                                      to taste
Cracked Black Pepper                  to taste
Basil                                           six each torn leaves

Method

Slice tomatoes and watermelon attractively and arrange onto separate plates

Toss rocket with torn basil and enough vinegar and oil to coat.

Place attractively in center of plate, covering the tomatoes & watermelon

Drizzle salad with remaining olive oil, vinegar, salt and pepper.