Greek Week!

No, this isn't the kind of Greek Week where all of your sorority sisters and fraternity brothers get together on the esplanade to see who's better.  It's the Greek Week where we cook healthy, delicious, Greek and Mediterranean-inspired meals...obviously!

I completely skipped weigh-in on Tuesday, because that whole "Sarah's getting back on track and being good" thing from a couple of weeks ago failed miserably.  Sure, I've been tracking.  But I've also been giving in to temptation, overindulging, and skipping the gym.  Why do I do this to myself?  Why do I eat so many scones at my friend's brunch that I feel like I'm going to vomit?  Literally.  I did that.  Yesterday.

I'm counting down the days until Brian and I leave for Houston, and I desperately want to reach my goal before then.  At this rate, if I don't shape up, those last few pounds aren't going to ship out.  So I'm planning ahead - further ahead than ever before!  I've got meals written down and grocery lists made to last me through Thanksgiving, and I'm absolutely stoked to share some of my new recipes with you!  I'll take some from Gina, some from Weight Watchers online, a few from random websites.  And one of these days, before it's all over, I promise to develop one of my own.

So what's a girl to do when she wants so badly to reach her goals, but her own obsessive cravings and lack of motivation gets her down?  Pointers?  Tips?  Inspiring words?  Anyone???

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.

Hibernation Preparation

...That's what I'm calling the last three months.  My preparation for winter hibernation.  I've been filling my stomach with anything and everything, enjoying the Singaporean culinary arts, and my gym has been sending me "I Miss You" cards.  Ok, I lied about the gym...whatever.  I have enough food in my belly to keep me plenty full during the winter months, and that has got to change!  NOW!

Friends have recently joined Weight Watchers, and while I'm sitting a mere 3 pounds away from my goal of 127 (I somehow managed to maintain during my hibernation prep?!?), I figure it's about damn time to stop thinking and start doing.

You got it kids.  I'm back!  Official weigh-in happens tomorrow morning, and my scale is ready.  My squishy arms and legs and belly (and ass...ugh) are getting kicked into shape with some serious spin, body tone, pilates, and yoga exercises.  I'll keep you posted on my progress, the good eats, and what's new in the land of Singers.

New on the menu this week:
Raspberry Mustard Dressing
Salmon Croquettes
Quick Chicken Noodle Soup
Dijon Pork Chops

I'll let you know how they turn out :)