To A Skinny St. Patrick’s Day

Oh no, I didn’t mean me. I meant leaner corned beef. LOL. I know that on the WeightWatchers Rickter Scale (4pts. for 2 oz.) but I don’t care. I have waited a whole year for the price to drop back down to something reasonable, and I’m eating it! I usually buy very lean corned beef, I boil it with the spices for long enough to cook most the rest of the fat off of it, and the rest of the year it jumps back up to about $3.49 a pound vs. $1.59 to $1.79 a pound now. It’s not so much that $3.49 a pound is super expensive, it’s the principle of it.

I have a certain line I rarely cross when it comes to grocery shopping. I just won’t pay over a certain price for certain items. If I can’t get (diet) soda for $2.50 a 12-pack, then we drink water. I did buy eight 8-packs the other day, which up to this point I had refused to buy because I think it’s more grocery trickery, but hey, it was only $1.49 an 8-pack. Who could hold out on that?

I don’t pay $1.00 for tuna when it’s not even albacore. I don’t pay over a dollar a can for chili, or a dollar a box for mac and cheese. My son accused me of being addicted to shopping once because I stock up pretty good when something’s on sale for a decent price. I explained to him how much it irks me to pay full price for something when I know what it costs on sale. Mayo, $4.00 a jar. Ridiculous and now the jars are 2 ozs. less!

So for dinner I will be cooking corned beef, carrots, potatoes, and cabbage. I will fill up basically on the veggies, mainly cabbage at 0 pts. (which at one store is free with the corned beef), a few carrots and a red potato and figure about 10 pts. I know myself too well to think I’ll only have a 2 oz. slice of beef so I’m allowing for 4 ozs.

It could be worse. We could eat big slabs of bacon here like they do in Ireland. LOL

Pork Loin and Acorn Squash by WW

Sticking to my plan of cooking more WeightWatchers recipes last night I cooked a pork loin with acorn squash. Pork loin was on sale super cheap if you bought a big one, so I bought one that made about 3  three or four pound roasts. I usually don’t have a special fondness for pork loin because it always seems to come out so dry. This was really nice and there was glaze left in the bottom of the pan to spoon over the pork after it was cooked.

I need to get used to acorn squash again. With this glaze it had just a nice, slight orange and sweet flavor without overpowering it. The BF said it was really good and he knows not to say that if he doesn’t want to eat it again. LOL.

Usually when I do a roast I just sprinkle some tried and true combo of spices out of a jar, but this calls for a little salt, pepper, sage and garlic cloves. Here’s what I did.

  • 3 lb. pork loin roast
  • 1/2 TBLS. salt
  • 1/2 TBLS. fresh ground pepper
  • 4 TBLS. sage
  • 6 cloves garlic, minced
  • 3/4 cup orange juice
  • 6 TBLS. real maple syrup
  • 2 acorn squash, halved and seeded

Preheat oven to 425 degrees. Line a roasting pan with foil. Spray foil with Pam or whatever you use. Rub roast with about 3/4 of your spice mix and garlic. Cook for about 20 min. Take the balance of the mix and rub around the edges of the acorn squash.

Take the pork out of the oven and put the squash, cut side down around the pork in the roasting pan, and shove back in the oven for about 30 min.

Mix the orange juice and maple syrup. Pull the pork and squash out of the oven and turn the squash cut side up. Baste everything with the orange juice and maple mix. Cook 15-20 more minutes or until internal temp of pork reaches about 160 degrees and the squash is done. Baste 2 or 3 more times while finishing the cooking. I finally on the last 5 minutes just poured what I had left all over everything.

Enjoy. If you’re counting points, this is approx. 7 points per serving. I’m open to suggestions if you want to put any in the comments below.

While Little Endorphins Dance In My Head

I thought this would be a great time to write a post, right after exercising! Yeah, I went. I joined the gym last Thurs. While I was there I saw a lady that could have been me. Standing on one of the machines like a treadmill but it has individual places to put your feet, like you’re really walking, trying to figure out how to run the darn thing. I felt sorry for her and knew right away I didn’t want to look like that. The unfortunate thing about a lot of these gyms is unless you’re paying for a personal trainer, you really have to ask for help. Nobody volunteers just because they see you in trouble. LOL.

Since then, Friday I didn’t go because I had a bunch of running around to do. I figure that’s exercise enough. Saturday and Sunday I didn’t go because it’s the weekend and I figured it would be too crowded. Yesterday I didn’t go because I had an early appointment on the other side of the hill, about 30 min. away and that turned out to be an all day excursion. This morning was it!

A business mentor that I follow quite a bit says you need to develop a routine to be more productive and take care of your health. My routine this morning was to not allow myself on the computer until I worked out, for starters. I had 2 cigarettes, a cup and a half of coffee and I was out the door by 7 am.  (I slept in a little today). I wasted some time getting going as I was looking up the routine I have chosen to follow. I needed a little refresher. I made the decision I was not going to be one of those people that pays notto work out. I did the treadmill slow and fast, slow and fast, for about 10 min. and 10 min. of circuit training. I feel like a tigress. grrrrrr. LOL.

WW Mustard Chops

WW Mustard Chops

I’ve also been doing pretty good with my WeightWatchers recipes, but I have discovered I’m quite the “ad libber”. I really don’t like to use oil to cook, especially if something already has a little bit of fat on it. I buy lean chops and usually use the little tiny strip of fat around the edge to grease the pan.

This was from their “Stir it Up: Super Skillet Cookbook”. I’m into “easy” and this certainly was.

You just fry up the chops until browned on both sides. Remove from pan.

Add 1/2 cup chicken broth, 1/4 cup of orange juice, and 2 TBSP dijon mustard. I used spicey brown. My Dijon had expired sometime in 2006. LOL. They also use 1 cup of orange sections. I did that this time, but I don’t know if I will again. I really didn’t care for them cooked.

Stir up everything with the pan drippings of the pork. Put the pork chops back in and finish cooking for 3 or 4 min. You’re set to go.

They were moist and delicious. I thought about serving sweet potatoes with them. I know some recipes for yams or sweet potatoes have orange juice in them also and I thought the flavor would carry through. Instead I did fried potatoes and onions, steamed veggies and applesauce.

WW uses a lot of “pork loin” vs. pork chops, but around here pork loin can get rather expensive so I just use pork chops, but make sure they are really lean or I trim them really lean. 1 average chop above is 5 points.

Last nite I lucked out and Tom cooked. He makes the best pork roast, sauerkraut and mashed potatoes, but he was thumbing through my book and decided to use their recipe which adds apples and apple juice. It was wonderful and the apple didn’t make it too sweet like I was afraid of. Yum, yum. I just have to remember 1/2 cup of mashed potatoes really is enough. LOL

I Love Quiche!

Quiche For Dinner

Quiche For Dinner

I remember the first time I ever had quiche. I was a whole 20 yrs. old and I went to a wedding shower for a girlfriend I worked with at a medical clinic. They had such an array of wonderful food. The table was just beautiful (but then she always was that “perfect homemaker” kind of person). This also, was the first time I had raw veggies and dip. I’ve been eating both ever since.

Like most people, I had always thought quiche was one of those “almost impossible” dishes, kind of like a good souffle. Then I got a “Quiche” recipe book for Christmas and found out how easy it was. I make my own “Lower Fat” version, which could probably be even lower fat if I would make my own crusts, but I don’t want to push it. LOL. I posted this recipe to SparkPeople this morning, I thought I would go ahead and post it here.


This is still a little high in fat, but nothing like the original. There are so many variations to this you can do. Rounded out with a green salad makes it a great meal for dinner also.
45 Minutes to Prepare and Cook – Makes 16 servings (2 pies)
Ingredients

2 Deep Dish Frozen Pie Shells
2 Cups Egg Substitute (egg beaters)
2 Cups Fat Free Half and Half (Land O’ Lakes)
2 Slices of Lean Ham sliced into bite size cubes
2 Cups Kraft 2% Milk Shredded Italian Cheese
5 Green Onions chopped fairly fine 

Directions

Slice the ham slices in strips then slice again going the other way to form bite sized chunks. Divide and lay in the bottom of each pie crust.
Sprinkle 1 cup of cheese over the ham.
Chop the green onion, divide and sprinkle over the ham and cheese in each pie crust.
Beat the eggbeaters and half and half together. Divide and pour half over each pie. Pour slowly as it has a tendancy to run over if rushed.
Place on a cookie sheet in a 375 degree oven for 35-45 min. until custard is puffed and tests done, and the crust is golden brown. Let stand for 5 min. before serving.

Amount Per Serving

WeightWatchers points: 4

  • Calories: 183.6
    • Total Fat: 9.7 g
    • Cholesterol: 17.3 mg
    • Sodium: 553.5 mg
    • Total Carbs: 11.1 g
    • Dietary Fiber: 0.2 g
    • Protein: 12.6 g

    I’m Doing It!

    That recipe on AlliezAlley for Frittada looked so good and I had left over Fettuccini from last nite, so tonite I’m doin’ it! I used Naturally Yours fat free sour cream, eggbeaters for the egg, and then had the Feta Cheese on hand, so I used that. Now that it’s in the oven, I’m all excited to see how it comes out! Thank you Allie for the 2 recipes. In the middle of this I had to go to the store for more sour cream so I picked up some goat cheese while I was there. I’m not very familiar with either of these cheeses, so I decided to give it a try. (My middle daughter is the experimental eater in this house. She likes  some stuff I am just hearing about). I’ll let everyone know later how my slimmed down version was. I make quiche with fat free Land o’ Lakes half and half and egg beaters and it always comes out real well, so I have high hopes for this. Could not quite get over the fact that there’s no meat, so I got a rotisserie chicken just in case.  The men in here are the typical ‘meat and potatoes’ kinda guys. LOL