mexican food July 3, 2007

I am a mexican food FANATIC.

Lately, I’ve been working on finding ways to have my mexican.

Here’s the scoop…

I get the HUGE thing of fresh salsa at Costco and put it on as much as possible. (Pretty much zero points!)

I discovered that 90% lean ground beef is around the same as the same amount of ground turkey.

Lois bought (by mistake actually), these small Low Carb flour tortillas and they are 1 point each and in my opinion, much better than the whole wheat tortillas. (Although, you can get a much bigger whole wheat tortilla for 1 point each).

AND, my wife brought me home some wonderful, slightly overripe avocados this week. I am in hog heaven.

Here’s my meal:

2 low-carb flour tortillas = 2 points

lean ground beef = 4 points

small amount of shredded cheddar cheese (use 50% low fat when it’s in the house) = 1 point

non-fat sour cream = 0 points (This is usually much better tasting when mixed with salsa)

mashed up small avocado mixed with fresh salsa = 2 points

onions, tomatoes and lettuce = 0 points

Total: 9 points! 

Even if I am off in my points tally, it’s not more than 10 or 11 total.

This is what I had for dinner last night. And after a Skinny Cow ice cream sandwich for dessert, I still had 4 points left.

Tonight is our “trailer trash” fireworks party and tomorrow is a BBQ. This will be tough, but I will show up with my turkey sausage and my veggies, ready to grill!

If I’m really on top of things and get out of work early tonight, I might make some kabobs!! Yummy!

Hope everyone has a fun, happy and safe 4th of July!

Hope all my WW buddies behave!

a veggie dish June 27, 2007

     

My mother always made this veggie casserole (succotash) stuff at Thanksgiving and Lois and I go through phases where we are totally addicted to it and make it all the time.

It’s an easy side dish to make on a Sunday afternoon, to reheat when you are grilling something for dinner during the week.

First, the veggies:

Can of corn

Can of French cut green beans

2-3 celery stalks, diced

1 green pepper, diced

1 medium onion, diced

Now, here is where I would usually lose the healthy aspect of it.

(I never measure it, so I’m guessing here)

1 cup shredded cheddar cheese

1 cup mayo

Mix everything together.

Then, in the real recipe, we would then take some plain stuffing mix (those breadcrumb things) and sauté them in butter on the stovetop.

Put the mixture in a casserole dish and spread the butter soaked breadcrumbs on top.

So I am now trying the Cabot’s 50% fat-free cheese and low-fat mayo and I’m going to 86 the topping.

Not too bad, right?

I’m thinking it should be around 2-3 points per serving with the cheese and mayo and corn??