MIDWEEK MINUTES February 1, 2014

 

Midweek Minutes

February 1, 2014

 

Hello, Winners!

 

Yes, it's Super Bowl weekend.  I know there will be many parties and celebrations, but that's alright...not a temptation for me. I'm not that into the Super Bowl except for the commercials. What I DO like about football are the lessons it teaches.  Let’s talk a little about football and what it teaches us.  Thanks to some leader buddies and their words of wisdom, we know that you have to...

 

KNOW the playbook. (Have you read and re-read your materials?)

 

Learn how to give yourself a pep talk. (Positive self-talk)

 

You’ve got a coach, support staff, and a team with you for a reason. (Attending meetings is important.  We all know that.)

 

When you’re in the middle of a play on the field, your moves should come naturally because you’ve done them a dozen times before … in your head. (Mental Rehearsing)

 

Plan for those Penalties. (There will be set-backs.  That's FEEDBACK not failure. )

 

It gets tiring sometimes, but you've gotta keep going. (Push through the tough times.  It shows how badly you want it when you face adversity and push through.)

 

Never, ever, ever give up.  As long as the game's still on, you can still win. (We're in it to win it! What's the alternative?)

 

The surest way to lose is to quit. (In this case, the game of healthy living goes until you either quit or leave this life). The problem is, too many just give up when they’re behind a little. Who’s seen a great comeback in a sporting event? YOU can be the next great comeback! You might need to re-strategize, or tighten the discipline, or even mentally start over again, but you have everything you need to succeed. As long as you don’t quit!

 

As I said, these are not my words, but they are wise words.  While you're anticipating spring weather, make the plans now.  The Ground Hog says spring is coming in six weeks, regardless of the weather forecast.  Will you be ready?  Will you be thinner?  Will you be a champion?  The answer is YES you WILL!  YAY!!! 

 

Our Facebook group has reached 150!!!!   WOO-HOO!!!  Let’s Celebrate that!

 

I hope I see YOU this week! –Zig

 

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Cheer Loudly for these Member Milestones!

 

TOTAL LOSS:

Superior – 15.6 lbs.

Hastings – 18.2 lbs.

 

5%

Brandy C. ( H )

 

Biggest Loser

Tammy G. ( S )

Kim S. ( H )

 

 

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Start Celebrating!

Discover how little victories can have a big impact.

Article By: Lisa Thomas and Amanda Genge

While there’s no magic button to get you instantly to goal, there are ways to make the experience feel less overwhelming. And that's exactly why we created Simple Start. Our new 2-week, no-brainer starter plan gets you in the habit of eating a variety of satisfying, nutritious foods. You've probably already heard, all you have to do is eat from a list of good-for-you foods plus the indulgences we all love. No wondering about what you should eat or guessing about portions. No growling tummy. We promise! So, if you want a fresh start (it's NEVER too late!) give it a try.

Bravo moments and building blocks
In your meeting this week, you'll explore why it's so important to take time to celebrate the "small stuff." Why? Because mini victories help you stay positive and engaged — especially when the darn scale just won't cooperate. And knowing that success isn't always about the number on the scale is one of the things that will help keep you coming back to your weekly meeting.

Tiny achievements are also building blocks that add up over time to big wins. Again, we don’t just mean on the scale. It’s true that things like food swaps (skim milk for half-and-half; a baked potato instead of French fries) can translate to pounds lost. But these healthy steps are also likely to have a positive impact in the form of other changes you’re more likely to make as a result. Just think about the changes you’ve made since joining Weight Watchers — even the smallest of shifts in the way you eat, think or move. Have any subsequent changes surprised you? Do you feel more confident, more social or more in control? Has your new lifestyle inspired anyone close to you to step up their healthy eating and fitness game?

Assessing the impact
No change is ever so small that it won’t make a difference; even a tiny pebble will make waves if you toss it in a lake. Think of that every time you have a chance to make a healthy decision for yourself — every single one counts and will empower you to reach your goals. Remember, people who get off to the best start have the best success overall. And following Simple Start and attending meetings regularly is a great way to get you on the path to long-term success. Plus, if you attend your meeting for four out of five weeks, you’re eligible to receive a beautiful keychain to recognize your commitment! Bravo, to our 4-week winners! Keep coming back!

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GAME DAY GRUB!

 

 

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SUPER SAVINGS!

$3.95 for your favorites!

 

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Hungry Girl Goes... To a Super Bowl Party!

You can enjoy Super Bowl Sunday without fumbling in the food department. Check out my guilt-free swaps for the usual fatty party foods, plus a recipe that'll fool everyone...

Article By: Lisa Lillien

Lightlife Buffalo Smart Wings
What would a Super Bowl party be without Buffalo wings? Um, sad?! And while you might be thinking you have to sit this one out because all wings are ridiculously high in fat and calories, you're wrong (luckily)! Just stick with the kind by Lightlife... These rock! They're perfect with a little fat-free ranch dressing — make your own by stirring half a tablespoon of ranch seasoning mix into 1/3 cup fat-free sour cream. They come refrigerated and can be found in the produce or natural-foods section of the market. Looks like the party's getting off to a great start!
Each 4-wing serving has 110 calories, 3g fat, 6g carbs, 4g fiber, 13g protein, and a PointsPlus® value of 2.

Guiltless Gourmet Tortilla Chips
Although veggies are your best bet for guilt-free snack-tastic crunching, sometimes you've just gotta have a chip! And when that's the case, it's all about Guiltless Gourmet's baked chips. They come eight delicious all-natural varieties! Dip 'em in salsa — most salsas are virtually fat-free and have a PointsPlus value of 0. Hooray!
Each 1-oz. serving (about 18 chips) has 110 - 123 calories, 2 - 3g fat, 19 - 23g carbs, 2g fiber, 2 - 3g protein, and a PointsPlus value of 3.

Morningstar Farms Mini Corn Dogs
If you haven't heard the news already, these meatless corn dogs are back. And if you haven't tried them before, it's about time! They have way less fat than regular corn dogs, but the taste is almost identical. MF also makes full-sized pups on sticks, but these bite-sized minis are perfect for parties. Look for 'em in the freezer aisle...
Each 4-piece serving has 170 calories, 3.5g fat, 25g carbs, 2g fiber, 10g protein, and a PointsPlus value of 4

Health Valley Organic No Salt Added and 40% Less Sodium Chili
This line of canned vegetarian chili is awesome. There's something for everyone at your party — from the mild No Salt Added Tame Tomato to the more adventurous 40% Less Sodium Black Bean Mango. Just heat 'n eat! This stuff has lots of fiber and protein to keep you feeling full, which means you'll be less likely to mindlessly munch on other food.
Each 1-cup serving has 190 - 210 calories, 2.5 - 3g fat, 36 - 41g carbs, 7 - 9g fiber, 9 - 11g protein, and a PointsPlus value of 5.

Amy's Spinach Pizza Snacks
Pizza bites aren't just for kids... these frozen finds are all grown up and ready for your party. They're stuffed with spinach, feta and mozzarella cheeses, and tomato sauce... Fancy! Want more options? Amy's also makes Cheese Pizza Snacks (for those who like to keep things simple) and Nacho Cheese & Bean Snacks (with olives and jalapeno peppers). Fun!
Each serving (5 - 6 pieces) has 190 calories, 7g fat, 24g carbs, 2g fiber, 8g protein, and a PointsPlus value of 5.

HG Recipe! Saucy Chick BBQ Nachos
4 oz. (about 70) baked tortilla chips
One 9.75-oz. (or 10-oz.) can 98% fat-free chunk white chicken breast in water, drained and flaked
1/2 cup BBQ sauce (with about 45 calories per 2-tbsp. serving), divided
1 cup shredded fat-free cheddar cheese
2 tbsp. chopped scallions
Optional topping: fat-free sour cream

Preheat oven to 350 degrees.
Spread out tortilla chips on a large ovenproof platter or baking sheet sprayed with nonstick spray.
In a small bowl, combine chicken and 1/4 cup BBQ sauce. Mix well, and then spoon mixture evenly over the chips.
Top evenly with cheese. Drizzle remaining 1/4 cup BBQ sauce over the chips.
Bake in the oven until cheese and BBQ sauce are hot, 8 - 10 minutes.
Sprinkle scallions over nachos. If you like, top or serve with sour cream. Enjoy!!!
MAKES 5 SERVINGS
Each serving (about 14 loaded nachos) has  a PointsPlus value of 5.

 

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WHAT’S NEW???

  

TAKE ALONG TUMBLER   

    NEW MINI BAR     

  GOOD DEAL COOKBOOK

 

 

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The Skinny on... Familiar “Winter” Fruits

Fruits from around the world (the tropics, Middle East and Mediterranean) make wintertime shine.

Article By: Bruce Weinstein and Mark Scarbrough

As summer morphs into fall and then disappears into winter, it often seems there’s not a piece of ripe fruit to be had. The plums turn into golf balls; the nectarines go missing.
But in fact there’s a world of fruit available, most of it from around the world. Persimmons only come into their own in the late fall; pomegranates, in the fall and early winter. What’s more, many of these tropical, Middle Eastern and Mediterranean fruits travel exceptionally well — in ways that, say, peaches just don’t. And the few that don’t travel quite as well — like dates and figs — can be dried so they’ll last well into spring.
Here’s everything you need to know to get your fruit fix in the chillier months.

The Best Places to Find Tropical, Middle Eastern and Mediterranean Fruits

Although almost all large supermarkets will carry these fruits, look in specialty supermarkets, like Latin American or Asian markets, for an even larger display. Online suppliers are a ready fruit conduit in the dead of winter. Health food stores also often carry these fruits, especially a wide array of dried figs and dates. Big-box, discount grocers often have generous displays. Street vendors in large cities often cater to Caribbean and Middle Eastern customers and so have nice offerings in the chillier months.

How to select these fruits
For most, first use your nose. Most ripe fruits will smell sweet and irresistible. Take pineapples, mangoes, or papayas for example. If they don’t smell like anything, they probably won’t taste like anything.
But while you may look for a firm peach without any mushy spots, many of these fruits — some persimmons, some figs and to a lesser extent even bananas — benefit from a little softness. Most take a long time to ripen — and turn extra sweet when they look a bit beyond the pale. After all, for some people the best bananas have plenty of brown spots mottled across their skins.

Fruit Prep
1. Most of these fruits hold up well when cooked.
Try pomegranate seeds, pineapple chunks, or peeled mango slices in quick sautés. Fresh dates or figs are nice in quick stir-fries. Grill pineapple wedges, mango slices, or sliced bananas, then serve them with frozen yogurt or plain, Greek yogurt. Sliced Fuyu persimmons or pomegranate seeds offer a new take in green salads. Most of these fruits — as long as they’re seeded or pitted and peeled — are perfect for smoothies.
2. All can be dried.
Remember the rule: Dried fruit should look juicy and plump — and even smell like its fresh kin. It shouldn’t be desiccated or cracked open. But all dried fruit can turn brown if there are no chemical shenanigans going on to preserve it. Make sure you buy unsweetened versions of these dried fruits. Look for dried persimmon slices to dice up and add to stir-fries or even oatmeal cookies. Figs and dates are most commonly found dried — and turn simple beef stews and braises into exotic tagines or sophisticated dinners. A handful of dried pomegranate seeds will make your granola extra crunchy. Fold minced, dried pineapple into almost any muffin or cornbread batter. Add chopped dried mango to tuna or chicken salads. Use dried dates or figs as part of a stuffing for pork chops.

Fresh Benefits
Some of these fruits carry enzymes that can help digest meat fibers. Papayas have papain, an enzyme commonly found in bottled meat-tenderizing rubs; pineapples have bromelain; and kiwi fruits, actinidin. Serve any of these fruits either with or after a big meat meal, and they may help calm digestive distress.
But there’s a catch. These naturally occurring compounds are found only in the fresh versions of the fruits. Heat of any kind — even the heat from canning — destroys the beneficial qualities.

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SIMPLE START WEBCASTS

 Want the inside scoop on getting started on Weight Watchers? Pick a topic! (Or two, or three – or all of them!).

Each webcast lasts about 30 minutes but if you can't make it, no worries. We'll post links to the archives.

The webcasts should work on most browsers with Flash or Windows media player, and on iOS and Android devices, too.

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The Skinny on... Familiar “Winter” Fruits

Fruits from around the world (the tropics, Middle East and Mediterranean) make wintertime shine.

Article By: Bruce Weinstein and Mark Scarbrough

The chillier months in North America are the right time to tuck into fruits from the tropics, the Mediterranean, and the Middle East — many of them so familiar they hardly feel exotic. From pomegranates to bananas, from mangoes to papayas, a lot of these fruits travel exceptionally well — and those that don’t can be dried and kept fresh for months. Count on them for cooking, baking, and even snacking.

Banana
Although most of us know the long, yellow Cavendish variety, bananas actually come in many shapes and sizes: small but fat baby bananas, red Burro bananas, or even 4-inch, tart apple (or Manzano) bananas. All taste best when they don’t look their best: They should have mottled spots across their skins, no green bits at all. Bananas are one of the few fruits that will indeed continue to ripen after they’ve been picked. Contrary to myth, you can store bananas in the fridge. The skin will continue to darken but the fruit inside will stay fresh for up to a week. If your bananas get too ripe, peel them and store them in zip-closed plastic bags in the freezer for smoothies in the days ahead.

Date
Unless you go right to a farm in California to buy fresh dates during the small window of seasonality in late summer when they’re available, almost all dates are sold as dried fruits. You’ll find either chopped, dried dates for baking, or whole, dried dates, often labeled by their varietal name. For a real treat, search out medjools, fat plump dates that are at their most luxurious when dried. It’s best to store all dates in the freezer; they’ll last for months in zip-closed plastic bags. Better yet, small Barhi dates — look for them from Internet suppliers — are terrific right out of the freezer; they taste like frozen caramels.

Fig
There are three types of figs commonly available: 1. Calimyrna: large, green bulbous figs, a little savory; 2. Kadota: yellowish and moist, with sweet notes; 3. Black Mission: dark, almost blue-black, and super-sweet. All can be dried and used in soups, stews, desserts, or snacking. (Stem all figs before using them in recipes.) Fresh figs have a very short shelf life; they’re a late summer treat. Dried figs can last all year, provided they’re stored in a cool, dark pantry or even the freezer. Fresh figs should be plump and full; they should not look like a balloon losing air. Dried figs should be moist and pliable, never hard.

Kiwi Fruit
keting success from New Zealand, a ripe kiwi fruit is firm but not hard, sort of like a ripe peach in feel. Cut kiwi fruits in half and eat them with a small spoon, the thin, hairy skin as the shell. Or peel kiwi fruits and slice them into green- or fruit-salads. Tart and juicy, sliced, peeled kiwi rounds are particularly lovely dipped in chocolate. Or try them layered in a grilled cheese sandwich. Or on a burger this winter when there are no good tomatoes to be had.

Mango
As a general rule, there are two kinds of mangoes in our supermarkets: the kidney-shaped, yellow mangos from the Caribbean (sometimes called Haitian mangoes), and the larger, rounded, reddish-blushed mangoes (sometimes called Haden mangoes). Both are aromatic, even perfumy, the latter type ridiculously so when ripe in mid-winter. Both must be peeled. Both have a large, somewhat flat, oval pit in the center to which the fruit stubbornly adheres. Use your nose to choose the best mango — and look for fruit that is somewhat soft, certainly heavy in the hand. To make prep even easier, many supermarkets sell presliced and peeled mango spears. Sliced or diced mango is delicious in salads or even in quick sautés and stir-fries. Highly fibrous, mangoes ought to be sold with dental floss.

Papaya
Also called a tree melon or pawpaw, papayas are one of the most fragrant fruits in our markets — although they are unfortunately transported when not ripe and end up rather tasteless as they sit on the shelf. That said, if you search Latin American or Asian markets, you’ll discover better papayas and learn that they have an almost buttery fragrance when perfectly ripe. Papayas are filled with small, black seeds — which are indeed edible but exceptionally bitter. The best way to eat a papaya is to cut it in half, scrape out the seeds, and squeeze lime juice over the flesh. If you’re lucky enough to find green, unripe papayas in an Asian market, you can peel the fruit and grate it for Thai green papaya salad or use it in almost any way you’d use jicama or cabbage in salads and slaws.

Persimmon  There are two kinds: the acorn-shaped Hachiya and the flatter, rounder, firmer Fuyu. Hachiyas must pass through a freeze to ripen and then become pudding-soft, almost mushy, and wonderfully sweet. The skin of a ripe Hachiya should be at least streaked with black, if not totally black. They’re best eaten on their own without any other accoutrements. The Fuyu persimmon, by contrast, is firmer, even crunchy, often sliced or cut in wedges like tomatoes. (A Fuyu is in fact a great tomato substitute in the dead of winter.) One warning: Fuyu persimmons will never be as ridiculously sweet as Hachiya persimmons. Although there are some varietal differences, both, when not yet ripe, can have an unpleasant, astringent, puckering effect due to alum and tannins still present in the fruit.

Pineapple
If a pineapple has a golden hue to its skin, it’s not necessarily an indicator that the fruit underneath is sweet. Instead, smell all pineapples to discover the best one in the bin. Pineapples don’t get sweeter as they sit on your counter; they must be picked ripe to have the best flavor. You must remove both the skin and the fibrous core before chopping a ripe pineapple for snacking or using in stir-fries or quick sautés. Make your life easier by looking for cored, peeled pineapple chunks or rings in the refrigerator case of your supermarket’s produce section.

Pomegranate
Thought by some medieval theologians to be the original fruit in the Garden of Eden, pomegranates are a tart, delicious winter treat. Look for large, firm, round pomegranates without any depressions — that is, that “sunken cheek” look — and certainly no squishy spots. Don’t try to peel a pomegranate. Instead, set it on your cutting board and slice it in half. Break away chunks of seeds with their red pulp from the white, fibrous, bitter membranes. Separate the seeds and dig in! Or sprinkle those seeds and their pulp on salads or even pizzas — or save them in a bowl in the fridge and eat them on their own for a tart, cold midafternoon snack.

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BAD WEATHER: If there will be a meeting cancellation due to SNOW, etc., please stay tuned to NTV or KHAS-TV.  I will call them to announce a meeting cancellation by 3 P.M. for Superior...and as early as I can (or the night before) for Hastings Saturday morning meetings. You can also log on to their websites where they have weather closings. 

 

You can also call the Weight Watchers' 800 number to find out if we are having a meeting.

1-800-651-6000.

 

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Next Week’s Topic

 

 

Get ready to explore — and harness! — the power of healthy Routines.

Plus, we'll help you pick one that feels most doable to you right now.

 

 

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Member Recipes

 

 

 

 Kaye’s Green Bean Casserole (from the Superior meeting’s potluck...thanks, Kaye!)

7 Points Plus for the WHOLE Recipe!!!

 

2 cans cut green beans\1 can cream of mushroom reduced fat soup)

1/4 cup cooked onions

1/2 tsp garlic powder

a little Worcestershire sauce

3/4 cup fat free shredded cheese

 

French fried onions for topping\\Bake at 350 degrees for half an hour. 

Then, put French fried onions on to, and bake another half hour.

 

 

 

Breakfast Pizza (Serves 1)
1 large egg(s) scrambled
1 item(s) light English muffin
4 slice(s) fresh tomato(es)
1/4 cup(s) (shredded) fat-free hard or semi-soft cheese

Divide scrambled egg between muffin halves; top each with 2 tomato slices and sprinkle each with 2 tablespoons cheese.

Place in oven or toaster oven; cook until heated through and cheese melts.

Swaps:

Start with thin sandwich bread or reduced-calorie bread. Top with fat-free ricotta or soy cheese.

Flavor Boosts:Chopped fresh basil or parsley, garlic powder and/or Italian seasoning

Ham & Cheese Tortilla Pinwheels

2 - packages (8 oz) fat free cream cheese, softened 1 - packet (.04 oz) Hidden Valley Ranch Dressing Mix 6 - whole wheat tortillas (12 in), room temperature 1 - package (12 ounces) thin deli sliced ham 10 - slices fat free swiss cheese 1 - cup shredded fat free cheddar cheese or fat free colby jack 1 - 2.25 oz can chopped black olives Mix cream cheese and dry salad dressing together. Spread mixture on each tortilla. Drain the sliced olives and set aside. Place two slices of ham on top of the cream cheese mixture. Add sliced swiss cheese and sprinkle on shredded cheddar cheese and olives. Roll up tortillas tightly, cinnamon roll style. Chill at least 2 hours before slicing. Slice into one inch slices. 1 P+ per pinwheels

 

 

 

 

Mustard Pretzel Chicken FingersPoints: 3 Weight Watchers PointsPlus
Servings: 8
Serving Size: 1 chicken tender

1.5 lbs of chicken breast tenders (about 3 oz each)
1 cup of hard pretzels
1/2 cup non fat plain yogurt (you could also use non fat buttermilk)
2 tbsp whole grain mustard
2 tbsp yellow mustard or dijon mustard (whatever you like better)
3 tbsp red wine vinegar
salt and pepper
paprika (optional)

 

1.Preheat your oven to 400 degrees.

2. In a food processor or blender, pulse the pretzels into a course bread crumb.

There will still be some small pretzel pieces which is what you want. Set aside.

3. In a small bowl, combine the yogurt, mustards, and red wine vinegar and stir together well. If it seems thick, you can add a little bit of water.

Pour half into a shallow bowl where you will coat the chicken and save half as a dipping sauce.

4. Take out your chicken tenders and sprinkle with salt, pepper, and paprika if you decide to use it.

Then dip the chicken fingers into the mustard sauce, letting the excess drip off. Then roll gently to coat in the pretzel crumbs.

Place onto a baking sheet coated with non stick cooking spray.

5. Bake at 400 degrees for about 20 minutes until chicken is cooked through. Serve with the mustard dipping sauce.

 

 

 

 

Mini Portabello Pizzas

1 portabello mushroom cap, cleaned with the stem removed
2 tablespoons of your favorite low point sauce (I like Eden Organic Marinara, which is only 1 point per 1/2 cup)
2 tablespoons part skim mozzarella cheese
Vegetable toppings – for this pizza I used green peppers and red onions
Salt and pepper

Instructions
1.Preheat your oven to 375 degrees.

2. Clean the mushroom and spray with cooking spray and sprinkle with salt and pepper .  Place on a piece of tin foil or small baking sheet and bake for about 6 minutes.

3. Take the mushroom out of the oven and add the sauce, cheese, and whatever toppings you choose. 

Make sure to account for any additional points if you choose ingredients with a pointsplus value greater than 0.

4.  Return the pizza mushroom to the oven and bake for an additional 10-15 minutes until the cheese begins to bubble on the top. 

These also keep fairly well, so sometimes I make more  than one and keep them on hand for a quick lunch or snack during the week.

Serving size: 1 @ PP = 1

www.slenderkitchen.com

 

 

 

 

Skinny Taco Dip
Servings: 24 • Serving Size: 1/24th of dip  Points+: 2 pts 

8 oz 1/3 less fat Philadelphia cream cheese

8 oz reduced fat sour cream

16 oz jar mild salsa

1/2 packet taco seasoning

2 cups iceberg lettuce, shredded fine

2 large tomatoes, seeds removed and diced

1 cup reduced fat shredded cheddar cheese

2.25 oz sliced black olives

In a large bowl combine cream cheese, sour cream, salsa and taco seasoning andmix well with an electric mixer. 

Spread on the bottom of a large shallow glass dish.Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.

www.skinnytaste.com

 

 

 

 

Mini BLT Toasts

1/4th of recipe (4 pieces):  PointsPlus® value 3*

4 slices light bread
4 slices center-cut bacon or turkey bacon
1 cup seeded and diced tomato
1 cup shredded lettuce
2 tbsp. light mayonnaise
Spices: garlic powder


Lightly toast bread. Cut each slice into 4 squares, for a total of 16 squares.

Cook bacon until crispy, either in a large skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)

Chop or crumble bacon, and place in a medium bowl. Add tomato and lettuce, and mix well. Add mayo and 1/8 tsp. garlic powder. Stir gently to coat.

Evenly distribute mixture among toast squares. Serve 'em up!

MAKES 4 SERVINGS

 

 

 

 

Bacon Wrapped Chicken Bites

Skinnytaste.com
Servings: 10 • Serving Size: 3 chicken bites Points+: 2 pts  

1.25 lbs (3) boneless skinless chicken breast, cut in 1-inch chunks (about 30 pieces)

10 slices bacon, cut into thirds

Preheat oven on to 375°F.

Wrap a piece of bacon around each piece of chicken; secure with a toothpick and place on a baking sheet (use foil for easy cleanup).

Bake on the lower rack turning halfway about 25 minutes, or until thoroughly cooked and browned. Blot on a paper towel and serve right away.

 

 

 

 

Skinny Guacamole

 

1 ripe avocado, cut in half, pit removed and scooped out.

1 tablespoon plus 1 teaspoon salsa (we like Pace Medium Chunky)

1 teaspoon lemon juice

¼ teaspoon salt

1/8 teaspoon garlic powder

Fresh ground pepper to taste

1/3 cup diced tomatoes, drain any liquid

2 tablespoons diced onions

Tabasco or hot sauce to taste (optional)

1 bag Tostitos Baked Scoops (you’ll use 16 scoops for this recipe)

1. In a small bowl, mash the avocado with the back of a fork.

2. Stir in the salsa, lemon juice, salt, garlic powder, and pepper.

3. Mix in the tomatoes and onions.

4. Add a few drops of Tabasco sauce, if desired

5. Spoon about 1 tablespoon into each scoop and serve.

 

Serves 4 (16 scoops total)
Weight Watchers POINTS PLUS 3

 

 

 

 

Potato Skins

6 large large potatoes, washed and unpeeled
½ cup fat free shredded mozzarella 
½ cup fat free shredded cheddar cheese
¼ cup chopped green onions 
¼ cup bacon bits
salt and pepper to taste 18 tsp fat free sour cream

 

Heat the potatoes in the microwave until they are fork tender. If using the oven cook at 375º and cover them in aluminum foil. Bake until they are fork tender.

Slice the potato in half and scoop the inside out, leaving ¼" of the flesh. Slice the halves into thirds (each potato should have 6 pieces). Repeat until all potatoes are done.

Mix the two cheeses together in a small bowl. Lay the potatoes flat on a baking sheet and fill each shell with 1 heaping tsp of the cheese mixture.

Sprinkle the bacon bits and onion evenly on top of each shell. Bake at 400º for 10 to 15 minutes, or until cheeses are melted. Remove from heat and cool slightly.

Add 1 tsp of sour cream to each skin. Serve immediately.

Bacon Ranch Turkey Wrap

4 Flatout Light Original flatbreads

8 slices bacon (I used THIS kind)

8 oz roasted turkey deli meat

4 slices fat free American cheese (I used Kraft brand)

1 tomato, thinly sliced

Red onion slices

1/4 cup light ranch dip or dressing (I used Kraft Reduced Fat Ranch Dressing)

Iceberg or Romaine lettuce

Spread ranch dressing all over the center of the flatbread.

Top with turkey, bacon, lettuce, cheese, onion, and tomatoes.

Fold the sides in, and then roll up.

Entire recipe makes 4 wraps
Serving size is 1 wrap
Each serving = 6 Points Plus; www.laloosh.com

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