Obviously, We Chose Steak

In the spirit of celebration, last Monday night's meal had to be amazing.  Rather, it had to be the most delectable extravagance that we'd ever had touch our sensitive and discerning palates.  And of course, it had to be easy on the points ;)

This filet mignon will not break your Points+ bank, it will not leave you feeling heavy and regretful.  Instead, as you eat each spicy and savory bite, you will "mmm" and "ahhh", wishing it could last longer.  The amount of steak is up to you - one ounce of raw, trimmed filet mignon equals one Point+.   But the butter - the butter is where it's at!
Kelly and I each had a 6oz filet mignon with 2 tsp butter, for 8 Points+.  We served this with plum tomatoes wrapped in fresh basil leaves, grilled alongside the steak, and a serving of steamed green beans.  Topping the beans with some of the Chipotle Butter is divine!


Grilled Filet Mignon & Chipotle Butter
From Weight Watchers New Complete Cookbook
Makes 4 Servings
Points+ value = 1 per tsp butter; 1 per ounce raw filet mignon
(A 5oz raw filet mignon with 1 tsp butter = 6 points)

• 4 tsp unsalted butter, softened
• 1/2 small chipotle chile in adobo sauce, finely chopped, about 1/2 - 3/4 tsp
• 1 tsp grated lime zest
• salt
• ground pepper
• 4 filet mignons, trimmed of all visible fat

1. Combine the butter, chipotle, lime zest, and 1/8 tsp salt in a small bowl; mix well.  Wrap in plastic wrap, rolling to form a small cylinder.  Freeze 10 minutes.
2. Set up a grill for medium-hot indirect heat; and spray a nonstick skillet with nonstick spray; or heat a grill pan over medium-high heat.  Sprinkle the filets with salt and pepper, to taste.  Grill the steaks to desired doneness and transfer to serving plates.
3. Slice the butter into 4 discs and top each filet with a disk; serve immediately.

Asparagus, Bacon and Cheese Strata

Do you like French toast?  Do you like bacon?  How about asparagus?  Cheese?  Did you ever think there could be something so completely delicious, including all of these ingredients?  Imagine it - a savory, cheesy, rich strata, that you can eat for breakfast, brunch, lunch, or dinner!

I ate one slice the night I made this.  Then I let it cool, individually wrapped each slice in aluminum foil, and froze them in a Ziploc freezer bag (I find it helpful to date my frozen foods, and throw them out after 3 months if they haven't been eaten).  Whenever I want a slice, I simply thaw it in the fridge over night or during the day, and pop it into the toaster oven at about 430F for 10-15 minutes.  Voila!  Delicious strata in no time flat!  What a wonderful make-ahead meal that you can enjoy for the whole week, or for weeks to come.


Adapted from WW Online
Makes 6 servings
Points+ value = 7

• 2 tsp olive oil (this can be omitted if you get enough grease from the bacon, but does not decrease the Points+)
• 4 slices uncooked bacon, diced
• 1/2 cup onion, diced
• 2 cups asparagus, cut into 1-inch pieces
• Nonstick cooking spray
• 6 slices light whole wheat bread, day-old is best
• 4 large eggs
• 4 large egg whites
• 3/4 cup skim milk
• 2 tsp Dijon mustard (I used about 2 1/2 because I love Dijon)
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 2 Tbsp grated Parmesan cheese, divided
• 1 cup low-fat shredded cheddar cheese

Heat a large oven proof skillet over medium heat.  You can choose to add the oil now, or you can wait to see if you get enough fat from the bacon.
Add bacon and cook, stirring, until golden brown, about 4 minutes.
Add onion and asparagus (if you didn't get enough grease from the bacon, you can add oil now); saute until vegetables are soft, about 3 to 5 minutes.  Remove vegetables from pan and set aside.

Preheat broiler.

Off heat, coat same skillet with cooking spray.  Arrange bread slices tightly in bottom of skillet.

In a large bowl, whisk together eggs, egg whites, milk, mustard, salt and pepper; pour over bread and allow milk mixture to soak in entirely (like when you make French toast).  Sprinkle with 1 Tbsp of Parmesan cheese.

Place skillet over medium to medium-high heat.  Cook, shaking pan frequently to promote even cooking, until almost cooked through to the top, about 4 or 5 minutes.

Place skillet under broiler to set eggs, about 2 minutes.  Remove skillet from broiler; top with bacon-veggie mixture, cheddar cheese, and remaining Tbsp of Parmesan cheese.  Place skillet under broiler again until cheese melts, about 1 to 2 minutes.

Slice into 6 pieces and serve!

Sauteed Shrimp and Zucchini

Wow!  I have so many older recipes to share with you all, but this one just takes the cake!  I had to put it first in line!
Do you ever just want something absolutely delicious, tasting like you paid for it at a top notch restaurant?  But you want it in your home, within your PointsPlus allotment, and you would rather just make it quickly yourself?  This is most definitely your recipe!

Keeping frozen, peeled and deveined, uncooked shrimp in the house is a must.  Not only shrimp, I keep all sorts of frozen fish - tilapia, salmon, snapper.  With shrimp, simply place it under cold, running water for 5 minutes to thaw.  For fish, I typically place it in the refrigerator when I leave for work in the morning, and it's ready to cook by the time I'm home from the gym!

Put these ingredients on your next grocery list - you'll thank me!

Makes 4 servings; Yields about 1 1/4 cups per serving
Points+ value = 4

• 1 Tbsp olive oil, divided
• 1 medium zucchini, cut into 1/4 inch slices
• 1 pound large shrimp, peeled and deveined
• 1 cup grape tomatoes, halved
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 1/2 tsp minced garlic
• 1/4 cup water

1. Heat 2 tsp oil in a large nonstick skillet over medium-high heat.  Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes.  Flip zucchini an cook until golden on other side, about 2 minutes more.  Remove zucchini to a plate with a slotted spoon.
2. Heat remaining teaspoon oil in same skillet.  Add shrimp; saute 1 to 2 minutes.  Add tomatoes, oregano, salt, and pepper; saute until shrimp are almost just cooked through, about 1 minute.  Stir in garlic and water; saute, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more.  Return zucchini to skillet; toss and serve.

Teriyaki-Marinated Whatever You Want!

Last week I had a bunch of chicken in the fridge, but I wasn't sure what to do with it.  So I busted out the good old Weight Watchers cookbook for the perfect marinade.  The Teriyaki Marinade recipe jumped out at me, and I had every ingredient in my kitchen - what more could you ask for?

You could use this marinade on anything - chicken, steak, pork, fish.  Whatever!  I also recommend drizzling it as a sauce after your dish has finished cooking.  Marinating your meat/fish for at least one hour will ensure a fork-tender entree with superb flavor.  Another idea is to toss all of the marinade in a large ziploc and marinate with multiple servings of chicken breast (or other meat of your choice).  When it's ready, cook up what you want and freeze the remaining pieces.  You'll have perfectly marinated Teriyaki meals ready to thaw and cook!

Teriyaki  Sauce / Marinade
Makes 6 servings (1 1/2 Tbsp each)
Points+ = 1

• 1/4 cup reduced sodium soy sauce
• 1 Tbsp honey
• 3 Tbsp orange juice (I used fresh squeezed, but either would be fine)
• 1 Tbsp packed dark brown sugar
• 1 tsp Asian (dark) sesame oil
• 1 garlic clove, minced
• 1 Tbsp minced peeled fresh ginger (for a less potent ginger flavor, use old ginger, rather than young)

In a small jar with tight-fitting lid, combine all the ingredients; cover and shake well.

Greek-Style Twice Baked Potatoes - 4 Points

This is another Weight Watchers online recipe to satisfy that Mediterranean craving!  I made a full batch of these and had them as a side dish for lunches and dinners throughout the week.  I actually thought they were better as leftovers!  You can always switch out the yogurt for light sour cream, and use a different cheese, such as cheddar.  Throwing in bacon bits would be yummy too!  (This will affect points values)

• 20 oz potatoes, 4 Idaho variety, scrubbed
• 1/3 cup crumbled feta cheese, at room temperature
• 1/3 cup low-fat plain yogurt, at room temperature (I used Greek yogurt)
• 1 Tbsp butter, melted
• 1 Tbsp chives, freshly snipped

1. Preheat oven to 425F (220C).  Bake the potatoes on the oven rack until a knife can easily pierce the center of each potato, about 45 minutes.  Remove potatoes and let cool slightly on a rack; reduce the oven heat to 375F (190C).
2. Split the potatoes in half horizontally (use oven mitts to protect your hands).  Scoop out the flesh from each potato half, leaving a 1/4-inch-thick layer still in the shell.  Transfer the potato flesh to a medium bowl.
3. Add the feta, yogurt, butter, and chives to the potato flesh and mash well.  Stuff the filling into the shells and arrange filling-side up on a baking sheet.  Bake until the filling is hot in the center and the edges are lightly browned, about 12 minutes.

Yields 2 potato halves per serving.

Baked Falafel Sandwich - 7 Points

In the spirit of Greek Week, and because Brian leaned over my shoulder one day and said, "I want some falafel!", I've decided to add a nice vegetarian option to the mix.  This recipe was taken from Weight Watchers online, and I absolutely recommend it!
One thing to note - this does not reheat well.  Leftovers are definitely not an option on this one.

Brian didn't like the Tahini sauce, but I thought it was a fabulously tangy addition to the sandwich.  Adding some tomatoes will give an extra bit of moisture, as this can be a bit dry (depending on the pitas you get).  Unfortunately, whole wheat pitas in Singers are on the dry side :(

This is Brian's sauceless sammich

• 15 1/2 oz canned chickpeas, drained and rinsed
• 1/4 cup onion, chopped
• 1/4 cup fresh parsley or cilantro, chopped (I used parsley - have I told you that I loathe cilantro?)
• 1 medium garlic clove, minced
• 1 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 Tbsp all-purpose flour
• 2 tsp olive oil
• 2 Tbsp Tahini (sesame butter)
• 2 Tbsp water
• 1 Tbsp fresh lemon juice
• 4 large wheat pitas
• sandwich vegetables, such as lettuce, tomato, red onion, cucumber, etc.  (I had cucumber, onion, and lettuce, while Brian had tomato, onion, and lettuce)

Combine chickpeas, onion, garlic, parsley, cumin, coriander, salt and baking soda in a food processor or blender.  Process until mixture is coarsely pureed and transfer to a large bowl.  Stir in flour; shape mixture into 4 large patties and let stand 15 minutes.

Preheat oven to 400F.

Heath oil in a large, ovenproof skillet over medium-high heat.  Add patties and cook until golden brown, flipping once, about 2 minutes per side.  Transfer skillet to oven and bake about 10 minutes more.

Meanwhile, whisk together Tahini, water, and lemon juice in a small bowl.


To assemble sandwiches, add one falafel patty to each pita and drizzle with 1 Tbsp of Tahini sauce.  Add vegetables of your choice.

Easy Greek Salad with Herb Lemon Grilled Chicken - 6 Points

This is the perfect meal when you just haven't got the time to cook.  It's also a perfect way to use up those Greek ingredients you bought for Greek Week!  I decided to try out my go-to fish recipe on the chicken, and it worked quite well.  Brian didn't care for the chicken, but I thought it was perfect mixed in the salad.  You can substitute other herbs for your chicken to find your own perfect combination!
Salad and Dressing from Weight Watchers New Complete Cookbook.
Serves 4.
 

For the Salad:

• 3/4 cup crumbled feta cheese
• 2 Tbsp fresh lemon juice
• 1 tsp olive oil
• 1 garlic clove, crushed
• 1/2 tsp dried oregano
• 1/4 tsp freshly ground black pepper
• 2 Tbsp water
• 3 cups torn romaine lettuce leaves
• 1 tomato, cut into wedges (I diced mine)
• 1 cucumber, seeded and thinly sliced (I use telescoping cucumbers and don't seed them)
• 1 green bell pepper, seeded and thinly sliced
• 1/2 red onion, thinly sliced
• 6 large Greek olives, pitted and sliced (I used Kalamata)

1. To prepare the dressing, in a mini food processor or blender, combine the cheese, lemon juice, oil, garlic, oregano, pepper, and water; puree.
2. In a large salad bowl, combine the lettuce, tomato, cucumber, bell pepper, and onion.  Drizzle with the dressing and toss to coat.  Sprinkle with the olives.

For the Chicken:

• 4 (3-ounce) skinless, boneless chicken breast halves
• dried parsley
• dried oregano
• salt and pepper
• fresh lemon juice

1. Coat a grill or cast iron grill pan with cooking spray and heat over medium heat, until a drop of water sizzles.  
2. Sprinkle chicken with salt, pepper, parsley, and oregano, to taste (or other herbs of your choosing).
3. Grill chicken, basting with lemon juice midway through, until done.

Salmon Croquettes

Tonight's dinner was my own spin on a recipe I discovered online.  I've never thought about canned salmon (in fact I probably didn't know it existed) until I saw this recipe.  Poor, poor Brian.  He refuses to eat anything with salmon, and he severely missed out on one of the most delicious and easy meals I've had in a long time!

I had my croquettes with a mixed greens salad and aged balsamic vinegar.

The finished product, ready for consumption!

My first bite - I'm excited to see how it tastes!

Mmm!  So Good!

Salmon Croquettes - 7 Points
Adapted from MyRecipes.com 
Yields 4 servings, 2 croquettes per serving


For the Croquettes:

• 2 Tbsp low-fat Greek style yogurt
• 1 Tbsp fresh lemon juice
• 1 1/2 tsp Dijon mustard
• 1/4 cup scallions, finely chopped
• 2 Tbsp red bell pepper, minced
• 1/2 tsp garlic powder
• 1/3 tsp salt
• 1/8 tsp Cayenne pepper
• 12 oz canned pink salmon
• 1 egg, lightly beaten
• 1 cup Panko bread crumbs
• 1 Tbsp canola oil

For the sauce:

• 2 Tbsp low-fat Greek style yogurt
• 1 tsp fresh lemon juice
• 1 tsp Dijon mustard (or more to taste)
• 1 Tbsp fresh parsley, chopped
• 1 tsp capers, finely chopped
• 1/2 tsp minced garlic
• salt, to taste

Combine all but last two ingredients for croquettes (through egg), stirring well.  Add panko; toss.
Shape mixture into 8 patties.
Heat oil in a large skillet over medium heat.  Add patties and cook 5 minutes on each side, or until browned.
(I cooked the first side for 5 minutes, and the other side for 3).

Meanwhile, combine ingredients for sauce, stirring well.

Remove patties from oil and pat dry with a paper towel.  Serve immediately with sauce and a tasty balsamic salad.

Spooktacular Weekend!

As we all know, Halloween means candy, trick-or-treaters, and if you're a grownup - parties.  Loads of parties.  So when I looked at the calendar and realized I had parties on both Friday and Saturday, it was important to plan ahead for easy and healthy meals.
Both Brian and I love a good bowl of soup after a full night of drinking, so my idea to make Quick Chicken Noodle Soup for lunch on Sunday was very well received!

Saturday night was the Halloween Party Hopper - a coach-style bus lugging 45 awesomely dressed partiers from bar to bar.  Not only did we receive welcome drinks at each venue (and free flow at one!), but the organizers did an amazing job of stocking bottles of vodka infused something to pour down our throats while en route to the next spot.  Needless to say, Brian and I made it until 2am (early in Singapore) and decided to go home.  By some miracle I didn't have a hang over on Sunday, but the soup was still an amazing idea ;)
Brian definitely enjoyed it!

In case you're wondering, we dressed as Mia Wallace and Vincent Vega from Pulp Fiction...and we looked fabulous!  (I don't smoke - it was a prop that lasted all of 30 minutes until someone smoked it)

Oh, and here's the soup (5 Points per serving).  I froze the leftovers; I'm sure they'll come in handy for the next hang over!

OMG that's effing good

Gina has once again provided us with an impeccable recipe.  This time - Shrimp Scampi (lightened up).  I served it atop a bed of spaghetti and steamed broccoli, but I think it would be much better with angel hair or linguine.  I just happened to have spaghetti lying around :)

Shrimp Scampi over Pasta and Vegetables - 7 Points
Adapted from Gina's WW Recipes
Yields 1 serving

• 5 large shrimp, peeled and deveined
• 1 tsp butter
• 1/2 Tbsp olive oil
• 1 clove garlic, minced
• 1 tsp seasoned bread crumbs
• 1 Tbsp white cooking wine (I subbed white wine vinegar)
• 1/2 Tbsp fresh parsley, finely chopped
• 1 tsp fresh lemon juice
• 1/8 tsp salt
• black pepper, to taste

• 1 cup of any veggie of your choice (I suggest broccoli)
• pasta of your choice, such as angel hair - should yield 1 cup when cooked

As the shrimp doesn't take long to cook, be sure to time your pasta and veggies appropriately so that all parts are ready at the same time.  I added pasta to boiling water just before I began cooking the shrimp.  Depending on your veggie choice, use discretion to cook it as well.

For the shrimp:
Heat butter and oil in a large non-stick skillet over high heat.  When the butter starts melting, add garlic.
Lower the heat; cook for 1 minute, stirring to prevent garlic from browning.
Add shrimp; cook for 2 minutes, stirring occasionally.  Add wine (or vinegar), lemon juice, salt and pepper; cook 2 minutes or until shrimp are cooked through.
Stir in bread crumbs and parsley.

Serve immediately with pasta and vegetables.

Sweet-and-Salty Salad with Apples, Red Peppers, Feta, and Chicken

I'm a salty-sweet person.  I like things like Snickers and Baby Ruth, chocolate-dipped pretzels, chocolate espresso beans, and M&Ms in my trail mix.  But any Weight Watcher knows that sometimes those sweet, salty, or sweet-and-salty treats aren't necessarily the best option... For our taste buds yes!  But for our waste lines, not so much.

Here is a healthy, delicious, and filling salad that gives you a bit of sweet, a bit of salty, and a bit of tangy zing in every flavorful bite!  At only 6 Points per serving, who could refuse!

• 1 cup wild rocket (arugula)
• 1 cup baby spinach
• 1 (3 oz) boneless skinless chicken breast
• 1/2 small apple, sliced
• 1/4 red bell pepper, sliced
• 1/2 oz feta cheese
• 1 Tbsp balsamic vinaigrette (I like Newman's Own, at 1.5 Points per Tbsp)

Tenderize chicken and season with salt and pepper.  Cook in a nonstick skillet until done.  Move to plate and set aside.
Place all other ingredients together in a bowl or Tupperware container.  When chicken is cool, slice and add to the salad.  Drizzle with balsamic vinaigrette; mix well (or shake).
Bon appetit!

Spinach, Feta, and Sun Dried Tomato Balsamic Chicken Salad

A great way to turn last night's Grilled Balsamic Chicken Panini with Feta, Sun Dried Tomatoes, and Baby Spinach into a delicious salad for today's lunch or dinner.

Yields 1 serving; 5.5 Points

• 1 (3 oz) chicken breast and 1/2 oz sun dried tomatoes, cooked according to Panini recipe
• 2 cups fresh baby spinach leaves
• 1/2 oz feta cheese
• 1 Tbsp good quality balsamic vinegar
• 1 tsp pumpkinseed oil (or good quality olive oil)

Place all ingredients in bowl and mix to combine.  Or, place in tupperware, drizzle with oil and vinegar, tightly cover, and shake until it's all mixed up!  Sprinkle with a bit of freshly ground black pepper (optional) and enjoy!

The Week of Paninis and Salads!

It's typically Thursday afternoon or Friday morning when I start pondering the next week's meal plan...  Hmm, I'm taking a break from work and it's coffee time and I'm going to check my favorite blogs, peruse WW online...there's got to be something I can make next week that's new and different!  Maybe something I can adapt to make my own...
So last week it hit me.  I love paninis, and I love salads - like mega love them!  Why not have a week of paninis for dinner, with corresponding lunch salads?!  So few ingredients, yet so many flavors.  Who couldn't love it!

Some inspiration credit must be given to Green Lite Bites for the first of this week's delicious panini sandwiches!  I served this with steamed green beans, and it was delicious!

Grilled Balsamic Chicken Panini with Feta, Sun Dried Tomatoes, and Baby Spinach

Inspired by Green Lite Bites Grilled Hummus and Feta Sandwich

Serves 1;  8 Points per serving

To prepare a corresponding salad for lunch the following day, double the chicken and sun dried tomatoes.

• 1 Ciabatta roll
• 1 (3 oz) boneless, skinless chicken breast
• 1/2 oz sun dried tomatoes (not packed in oil)
• 1/4 cup fresh baby spinach
• 1 oz sliced feta cheese
• balsamic vinegar
• salt and pepper

1. Poke chicken breast with fork, place between two sheets of cling wrap, and pound with meat tenderizer until 1/4 inch thick.  Place chicken in shallow bowl, sprinkle salt and pepper, and marinate in desired amount of balsamic vinegar.  Set aside for 5 to 10 minutes.
2. Prepare sun dried tomatoes according to package instructions.  Typically, you will pour boiling water over tomatoes ~1 inch deep, allowing to soak for 10 minutes. 
3. Cook chicken in a nonstick skillet over medium heat until done.  Pat dry and set aside.
4. Layer ingredients on Ciabatta roll, keeping the feta on the bottom.  Drizzle about 1/4 tsp balsamic vinegar onto the top piece of bread before closing the sandwich.
5. To cook the panini, use a panini press or George Foreman.  Or... place panini in a skillet with olive oil spray.  Lightly spray the panini, and press it down using something heavy and flat (I used a full tea kettle).  Just before the panini is heated through, flip it, and continue to cook a minute or two more.

Simply Apricot Chicken

I regularly check out the ideas on Simply Recipes.  They are always tasty, but often times very high in points as well.  For someone maintaining or not necessarily weight-conscious, the recipes would be perfect as-is.  But for those of us trying to drop a few of those old LBs, a few changes are often necessary.  I slightly modified the Simply Recipes version, and I am very satisfied with the results!

Simply Apricot Chicken - 5 Points

Adapted from Simply Recipes

*To make this recipe a bit quicker, chop 12 dried apricots and add them with 1/2 cup apricot jam in Step 4.  Skip steps 1 and 5.  Note this will increase the Points value to 6 per serving.

• 1 1/2 pounds apricots, roughly chopped, pits removed and discarded
• 1/4 cup sugar
• 2 Tbsp cider vinegar
• 2 pounds skinless, boneless chicken breasts, cut into 1 inch pieces
• Salt, to taste
• 1 Tbsp unsalted butter
• Olive oil cooking spray
• 1 onion, chopped
• 2 cups fat free chicken broth
• 1 Tbsp fresh rosemary, chopped
• 1 tsp cinnamon
• 2 tsp Tabasco
• Black pepper, to taste

1.  Place the chopped apricots in a large bowl.  Stir in the sugar and vinegar.  Let sit while you brown the chicken in step 2.
2.  In a large saute pan, heat the butter with a bit of cooking spray over medium-high heat.  Working in batches, place the chicken pieces in the pan, without crowding, and brown them on each side.  Sprinkle salt on the chicken as it cooks.  Once browned, use a slotted spoon to move the chicken pieces to a plate or bowl.  Set aside.
3.  Add cooking spray to the pan and saute the onion until it begins to brown.  As the onion cooks, use a spatula to scrape the browned bits from the bottom of the pan.
4.  Once the onions have browned, add the chicken stock and lower the heat to medium.

5.  Put 2/3 cup of the apricots (including juice) into a blender or food processor and puree.  Pour the puree into the pan.
6.  Add the cinnamon, rosemary, and Tabasco and taste.  The sauce may need salt.  Bring to a simmer, lower the heat, and gently simmer for 15 to 20 minutes, uncovered.
7.  When ready to serve, place chicken and remaining apricot pieces into the pan and simmer for 5 minutes.

Serve over steamed rice with your favorite veggies.

Yields 6 servings.

My first batch of this recipe came out wonderfully, however next time I'll adjust for less cinnamon (use 1/2 tsp instead of 1) and increase the Tabasco for more of a kick.

Another Countdown Begins!

My dad and brother have been in town for the past week and a half (they flew back to the US on Saturday morning)...so I haven't had much time to eat healthy or blog about it!
I feel like I lost quite a bit of muscle during their visit, and also like I put on about 80 pounds...the scale will reveal all in the morning.  I'm slightly nervous, not gonna lie.

But all's ok, because tomorrow starts a new week and a new goal!  Brian and I are going to Pulau Sibu with a group of friends the first weekend in November.  My close girlfriend told me Sunday that she wants to get her P90X routine into full spin so that she's uber close to her dream bod by the 3rd of September.  Sounds like an awesome goal to me!  And what better idea than to commit and finally reach my own goals alongside her?!

So there you have it.  The new countdown begins!  I want to have my goal body, my dream body, whatever weight that may be, by September 3rd.  I don't have far to go, and I know I can get there!  It's going to take a ton of hard work (like doubling the spin class schedule and really getting into this crunching pushuping thing!), and even more dedication.  But I know I can do this.  I know we all can do this!

Cross your fingers for tomorrow morning...the scale scares me.

And now, another 15 Minute Meal!

Way back when, I tried Gina's Thai Curry Sauce with some fish and rice, which was super yummy!  Well, lucky me I saved that delicious sauce (frozen in individual portions).
If you need something quick and easy on a busy week night, check this out!

Shrimp and Rice in Thai Coconut Curry Sauce - 6 Points

Adapted from Gina's WW Recipes

• 3 oz frozen, cooked shrimp (2 points)
• 1 serving Thai Coconut Curry Sauce (from Gina's recipe), thawed if frozen (2 points)
• 1/2 cup steamed rice (2 points)

Thaw shrimp by placing them in a collander under cold running water for 5 minutes.
Meanwhile, heat the sauce in a saute pan over very low heat.  When the sauce is heated to your desired temperature and begins to thicken, stir in the thawed shrimp.  Cook the shrimp in the sauce, stirring often, until the shrimp are fully heated and cooked (approximately 2 to 3 minutes).  Be careful not to overcook the shrimp.
Serve over rice and enjoy!

Busy Weeks Call for Shorter Blogs!

I don't have much time tonight...we're leaving tomorrow for a weekend dive trip to Tioman and Aur, Malaysia!  But I need to report my Crunch Attack progress, and throw in some new recipe ideas!

So...Week 1 of Crunch Attack went well.  I'm not as crunchalicious as I thought I would be, but that will change in time.  Somehow managed to misplace my measuring thingie, so I'll report next week about my waist n' hips n' thighs :)

Weds:
50 crunches (30 center, 10 right side, 10 left side)
10 leg lifts
6 sun salutations (this was meant to be an arm workout)

Fri:
30 crunches (10x10x10)
10 tap n' rolls (these are tough and even tougher to explain...)

Sun:
50 crunches (30x10x10)
Mon:
2 center planks (30 sec. each); 2 side planks (30 sec. each side)
15 center crunches
30 cycle kicks (also tough to explain)

Week 1 Lessons Learned:
Any sort of ab workout or push-up attempt after spin class is ROUGH

So this week I'm not upping the anty - just continuing the effort.  Go me ;)

 ______________________________

I've been slacking on the new recipes and cooking lately, so this week I decided to try something new!

BBQ Chicken with Sauteed Veggies - 4 Points

From Cooking Light

 I got this BBQ Chicken recipe from CookingLight.com (a great website with tons of fabulous recipes!).  Here I served it with sauteed veggies, but it would go quite well with potatoes, cole slaw, or a salad.  I included a side of baked beans (1/2 cup = 2 Points) for some added protein and yummy flavor!

For the veggies:
Heat a skillet over medium heat; spray with olive oil spray.  Add your favorite chopped veggies, sprinkle with Kosher salt, and cook until desired doneness.
This week I chose onion, zucchini, and carrots.  Dee-lish!

Fun Ideas and a New Challenge!

I've spent the past couple months pondering a new direction for Smuggling Budgies, now that the Smugglette has been unleashed into the wild.  Each week I'll dig into a new food topic, something fun and exciting (like roasted chicken!) and throw quick meal ideas out into the open.  Sound like a plan?

So, as mentioned above, this week's item:  Roasted Chicken
I absolutely friggin' love these things.  How could you not love them???  Unless of course you are cursed with that strange affliction that my friends Heath and Brittany suffer from - they can't eat anything on the bone.  That means no bone-in chicken, no bone-in steak, no wings!  Seriously, it's devastating.  But even for them these meal ideas are possibilities.  If you suffer from "I can't eat bone-in foods" syndrome, simply ask a friend or loved one to remove the chicken from the bone prior to your entering the kitchen or dining room.  You will not know it was ever actually attached to an animal.  And perfecto!

If you live in the US, my personal favorite roasted chickens are Tyson brand, which can be purchased at your local supermarket (and comes in varieties!).  If you reside in Singapore, swing by your neighborhood Cold Storage and grab either a honey or black pepper chicken from the deli.
So what do you do next?  Well, let's see...

How about a big salad of your favorite veggies, some roasted chicken, and your salad dressing of choice?  Here is my personal favorite:

Yummy Salad with Roasted Chicken Breast - 7.5 Points

This is a large salad with 3 servings of veggies.  It is incredibly filling and tasty!  Great for salad-lovers :) 

• 2 cups romaine lettuce, torn or sliced
• 1 celery stalk, chopped
• 1/4 red bell pepper, chopped
• 1/4 cucumber, halved and sliced
• shredded carrots
• Pepperidge Farm Seasoned Croutons, 12 pieces
• 1 roasted chicken breast, skin removed and chopped
• 2 Tbsp Homemade Hidden Valley Ranch

Combine all ingredients on large plate.  Mix well with dressing, or dip individual bites, and enjoy!

What to do with the rest of your roasted chicken???
You could make a Roasted Chicken and Bow Tie Pasta Salad, which happens to be delicious, and will feed you for days.  Recipe = 6 Points per serving; yields 6 servings (remember to remove the skin).
Heat up a chicken breast or thigh, and serve along side veggies of your choice and steamed rice or cauliflower puree.
Slice the chicken into thin pieces and make a delicious sandwich!

All of these meals and ideas are super-quick and super-tasty (falling into the new 15-Minute Meals category) - perfect for staying on track when you're busy.

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So what's this challenge I keep referring to???
A fellow blogger has recently started a Crunch Attack challenge with her readers.  So...I'm following suit!  Click here to explore the challenge in more detail and join in on the fun!  Basically, I will do crunches (or ab workouts) and/or pushups at least 3 days each week, and then I will increase my repetitions as the weeks progress.
I will keep a log of my exercises and report back each week - and I'll even throw in some body measurements!  Week 1 started Tuesday...I will set some goals for myself next Tuesday after I've determined just what I can do!  I would love it if y'all did this challenge with me - the more support we've got, the easier this life change can be!

Good night, and go buy some chicken!

15-Minute Fish and Veggies

How often do you end up working late?  You get home, hurry to the gym, have an amazing work out, and by the time you reach home again, you're exhausted and starving?  The last thing you want to do is slave in the kitchen, and you especially don't feel like cleaning dishes!

How about some 15-Minute Fish and Veggies?  My go-to fish dish happens to be Gina's Broiled Fish with Garlic.  It's simple to make for one person (with some slight adaptations because I love garlic), and takes no time at all!

Broiled Fish with Garlic for One - 4 Points

Adapted from Gina's Weight Watchers Recipes - www.skinnytaste.com

• 1 5-ounce fish fillet (I used Cream Snapper, which is similar to Tilapia - note that using different fish may alter the Points)
• 1/2 tsp olive oil
• 1 garlic clove, minced
• Dried oregano
• Dried parsley
• Freshly ground pepper
• Kosher salt
• Lemon wedges/slices

Preheat broiler.  Line a pan with aluminum foil.
Rinse fish and pat dry; place on foil.  Sprinkle with salt and pepper, to taste (I give a few good shakes).  Then sprinkle with oregano and parsley (Gina's recipe calls for a set amount, but I like to shake it on there to taste - depending on what I'm in the mood for).
Drizzle olive oil on top of fish, and top with garlic.
Broil for 7 minutes, or until cooked through; be careful not to overcook the fish.  Squeeze lemon juice over fish, and you're ready to eat dinner!

While your fish is broiling, saute some veggies on the stove for a quick and tasty side dish.  I chose to make Roni's version of Sugar Snap Peas (1 Point per cup), but you could use this technique for other vegetables, like asparagus or zucchini (these would be 0 Points).

Simply heat olive oil spray (I use Pam Olive Oil) over medium heat in a nonstick skillet.  Add sugar snap peas, sprinkle with Kosher salt, and toss regularly until cooked the way you like it!  So easy...and so good!

Losing for Treats!

I decided around 2pm today that I deserved a pedicure.  I always deserve a pedicure honestly, but today I really deserved one...for no particular reason.  I ditched spin (ohmygodno!), which is quite unlike me, left work a bit early, drove home in the beautiful sunshine, and walked to the new salon near my apartment, called Buff and Rubz.  And no, I'm not joking.  This is 100% for serious.  The place is actually called Buff and Rubz, and it sounds totally dirty.
They do nails and waxing and massage therapy all in this tiny place, that by the way smells like amazing aromatherapy, and the girls working there are absolute dolls!  Not to mention the prices are completely reasonable, and I get a free manicure for my birthday, which I can use any time during May.  Wa freaking hoo.  No really.  Wa freaking hoo!
I think that, whenever I reach a really fantastic goal, or am feeling wonderful about my progress (or maintenance in the future), I will treat myself with pampering!  Not too shabby, huh?

Afterward, I strolled home (happy as a clam of course), and prepped the kitchen for some fun cooking time.

Tonight I tried out Hoisin Pork and Snow Pea Stir-Fry, but swapped 1/2c. of jasmine rice for the rice noodles.  I just wasn't in a noodle mood, what can I say?  This dish would go equally well with chicken or beef in my opinion, but for the first try I decided to stick with pork.  And since I'm a bad little Jewish girl and have a love for bacon and ham and mixing meat with dairy (on the rare occasion that I actually eat dairy), I stuck with the pork.
Unfortunately, the pork was a bit tough (perhaps I overcooked it?), so next time I am using the chicken...or maybe beef.  Who knows!
Regardless, this recipe gets one and a half thumbs up from me.  Not the best I've ever had, but quite tasty!  I'm looking forward to my leftovers!  I don't usually eat meals that are more than 7 points, as I only get 20 per day and snacking is very important to me, but this one was worth it (and not too far over).

•  Stir-Fry (excluding noodles or rice) = 6 points per cup
• 1/2 cup rice = 2 points

I will also use the sauce but switch out the vegetables to mix it up a bit.  Who knows, maybe next time I'll have beef with broccoli and baby corn!  Ok that sounds good...I'm sold :)

Yum Yum Yum Yum!

I had one hell of a weekend, to say the least.  Aside from the extreme party at the US Embassy on Friday night, hosted by the Marines, with numerous canned Bud Lights (so gross now that I drink Sapporo and Asahi constantly) and a double whammy of Jager Bombs, the weekend could be described as intense.  Saturday night we attended a friend's Fondue Party, only after I hosted pre-drinks and an assortment of dips (including a hummus recipe which I proudly perfected) at my place.  Needless to say I was feeling like a fatty times seven when I woke up on Sunday morning!

I then proceeded to make Egg McSarah's...English muffin, topped with scrambled eggs, a slice of SmartBeat American (if you happen to be lactose intollerant), and one MorningStar Farms "sausage" pattie.  A whopping 7 points and worth every single bite!  Brian got real bacon, but I'm not complaining.

We spent the rest of the afternoon walking and sweating out the previous night's food and drink intake at the Japanese and Chinese Gardens.  I had never been, and it was fabulous!
Me and Brian at the top of the pagoda in the Chinese Gardens

That night I tried out Zucchini Casserole, which was a huge hit!  Brian doesn't usually comment on my food without me prying for his opinion.  That night, mid-bite, he looked over and said, "This stuff is friggin' good, baby!"

We also chowed down on some Cuban Beef Picadillo and a failed attempt at Italian and Greek style tomatoes.  Once I've got those where I want 'em I'll post the recipe for your enjoyment!

This is me slaving in the kitchen (still sweaty from the gardens) to make the picadillo.

And this is the finished product! 

All said and done I managed to maintain 135.5 - despite the weekend extravagance.  And of course this week I have the appetite of a horse and Cold Storage has Reduced Fat Wheat Thins.  Dear God, those are totally my weakness.  Well, that and anything delicious.  I also splurged on the Snack Packs, but went ahead with the Fat Free Chocolate just to be safe.  Ahh hell, I got the Triple Layer Chocolate Caramel ones too.

Keep your fingers crossed for next Tuesday morning's weigh-in.  Only 14 days until Phuket and I'm starting to freak out...mega time!