Huevos Rancheros with Cilantro Lime Potatoes

I hardly ever am hungry right when I get up.  I think its because I am used to eating breakfast at my desk a couple hours after I wake up.  But yesterday?  Hungry!  I ate half of this Premier Protein bar, and that hit the spot.  It’s 4 points for half and to me it tastes like a Snickers bar.  

As most of you know, I have an hour train ride to work every morning.  I had pretty much written my blog post yesterday the night before, so I put my laptop in  my bag 15 minutes into the train ride and proceeded to sleep the remaining 45 minutes to work.  The guy who sat behind me had to wake me up when we got into the station, otherwise who knows how long I could have kept sleeping?!

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Breakfast part 2:  I’ve seen variations of this on Instagram, but it’s basically a breakfast sundae.  A banana sliced down the middle, filled with a 5.3 container of Chobani (2), strawberries, PB2 (1), and a tablespoon of pecans (2).  For 5 points this was super filling, and had everything in a breakfast – sweet/tart/salty/crunchy.

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Even though I am not 100%, I still got my walk in with my twin sister.  It was windy!  We decided to head east on Randolph.  While I’ve driven by here before, I’ve never walked on foot this far east on Randolph.  As soon as we got close enough to read the sign, I think we both said out loud “Is that a Marianos?”  

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And a giant Mariano’s at that!  They are building a Mariano’s in the next town over where a Sears went out of business – right across the street from my regular grocery store, so it will be interesting to see where I shop once Mariano’s opens, because I puffy heart this store.

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I didn’t even notice our reflection until I downloaded this pic!  Ha!

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There is also a park outside, so when it does finally get nice and stay nice outside, we can have a picnic lunch.  This is probably a leisurely 10 minute walk from my office.  The Mariano’s has been there two years and my sister is kicking herself that she didn’t know it existed so close to her office as well. 

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I got back to my desk and quickly threw my lunch together.  A ham/spinach/cheese wrap (6), with carrots and ranch dressing (1) and an apple (I had to throw half away – boo!) with the rest of my PB2 from breakfast (0).

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Later on ate my chicken soup, except without noodles or chicken so it’s basically a zero point soup.  I love sipping on soup out of a coffee cup.  This was hot and delicious and I remember how my sister and I used zero point soups a lot on our last successful Weight Watchers run.  They are hot and filling.  I remember us sipping on these type of soups while making dinner – which prevented us from snacking while cooking.  

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I hit every single light on the way to the train station, and missed my train by a minute.  It’s not a big deal because since it’s rush hour, my next train was only 13 minutes later.  But that train was running 20 minutes late, so I didn’t get home until 7:15.   As soon as I walked in the back door Hannah said “the basement is flooded.”  Rat farts.  I have an old home (1922) and there is an external well outside my walkout basement door.  Many years ago Tony rigged up a sump pump in there because this time of year when we get a lot of rain, that well fills up and well, comes right under my door into the basement.  The only caviat is that you need to plug it in to drain it, and I forgot to tell her to do this.

So after 45 minutes of plugging in that sump pump, mopping up and running fans, I really just wanted to order a pizza and call it a night. 

But, I am participating in Weight Watchers #cincofoodsincinco – and had already prepped everything for dinner, so this was ready in a matter of 10 minutes, still on plan, and I didn’t cave to the stress.

I made Huevos rancheros – not sure how authentic these are because I saw so many variations online, but I love having these dried peppers on hand.  All you need to do is rehydrate them and they make amazing salsas.  

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As you can see, this made a ton.  However, I am going to try a baked version of this recipe over the weekend, I’ll let you know how it turns out.  I also think this would be an awesome marinade.

Colorado Sauce:

  • 4 dried New Mexico chili peppers
  • 2 dried Ancho chili peppers
  • 1 canned Chipotle pepper (or more if you want it really spicy!)
  • 2 cloves garlic, peeled
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 cup grapeseed or vegetable oil
  • 1 teaspoon salt
  • 1 cup soaking liquid
  • 2 cups chicken stock

Boil some water.  Add the dried peppers, which the stems and seeds have been removed.  Let the peppers soak for 15 minutes or until soft.  Throw everything into a food processor and let it whirl until everything is completely pureed.  That’s it.  Store in a mason jar for up to two weeks.

I pan toasted my corn tortilla in Pam until it was slightly crunchy, then filled it with a bit of quesadilla cheese, one scrambled egg, baby spinach, drizzled with the Colorado sauce, and topped with sliced jalapeno and radish. 

On the side was cilantro lime potatoes. Um, why haven’t I thought to do that before, I mean I love cilantro lime rice?!  I baked some potatoes over the weekend, and just pan fried 4 ounces of potato in 1/2 a teaspoon of ghee, then tossed it with chopped cilantro, lime zest and a squeeze of lime juice.  A delicious 10 point dinner.  Or brinner. 😀

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I am counting the Colorado sauce as 1 point, because of the grapeseed oil.  It’s smoky, spicy and adds such a depth of flavor to this taco.  Let me know if you try it – I’d love to hear what you think of it!

Another dreary day in Chicago, feels more like October than May, but I know we’ll get spring one of these days. 

Make it a great day!

Reverse Seared Cowboy Ribeye Steak

I got up early yesterday to make sure I had a decent breakfast to start my day off on the right foot.  Just a simple egg white omelette with ham, spinach and cheese (6) with fresh fruit.  I cooked the omelette while I was in the shower.  I just pour the ham and egg whites in a skillet with a lid, turn it on low, and by the time I get out of the shower (granted, I take quick showers on the weekdays) it’s done.  I love the bit of crunch in the fresh spinach on top.

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Today is our last full day in the office and the final stretch before the move.  It’s been nice that we have been able to wear jeans all week, and yesterday they had free pizza, but I said no thanks!  While I still had Roti on my bread, it was pouring down raining at lunch and I didn’t feel like getting wet, so went to another favorite – Pret salad and their tomato feta soup.  I am calling lunch 14 points, but that may be on the high side.

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While I love that salad, I normally chop it up when I get back to the office, but I had already packed up my cutting board, so it was kind of hard to eat.  And yes, I have a cutting board at work 😀

Since I am walking around my office so much, I decided not to take any insulin with lunch, but still my blood sugar tanked at 4:00 p.m.  I brought one of these Premier Protein bars to stock in my drawer.  While it is 8 smart points, it’s a giant bar.

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It tastes like a giant candy bar.  I was the night secretary last night so I didn’t get home until after 8, and didn’t eat dinner until 9:30.  I could see eating this as a quick breakfast on the go with some fresh fruit.

 One of the reasons I didn’t eat dinner until 9:30 was that I was bizzy in my kitchen!  I have cooking club tonight at Courtney’s house.  While it’s a Mexican themed night (#love) I was assigned an appetizer.  Since I work downtown I have to think a little outside the box and think what will transport well.  I think I came up with a winner – cucumber avocado chipotle bang bang shrimp bites.  Below is the bang bang shrimp I came up with made with Chobani and some other good stuff – you’ll have to wait for that recipe, but I couldn’t help putting some of the shrimp on top of my steak last night – you know, for quality control to make sure they were good.   I haven’t run the numbers yet, but I think every shrimp bite is only one smart point.  

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*****************

I am actually really proud of how I’ve improved my grilling skills . . . I think my twin sister may have grilled twice on her own? Maybe never?!  And I think my brother is more of a burgers and hot dog kind of griller.  My brothers friend John had a BBQ at his home where he had amazing beef tenderloin, baby back ribs, I don’t even know what else, and John told me that Charlie just ate a hot dog.  I don’t know how my brother and sister don’t have the love of beef as I do – well, Jenn likes beef, but only has steak a couple times a year.  What the what?!

My new favorite way of cooking steak on the grill is called reverse sear.  Some BBQ people feel that if you sear the meat first, it “seals in” the juices, but I feel the outside gets way too done before the inside is done.  While I love a rare steak, I am not looking for burnt and raw.

I bought this ribeye at Sam’s Club.  While $20 might seem like a lot, my thinking was that I would get at least 4 servings out of this 2.5 piece of meat.  Um, what I didn’t count on was Jacob eating the rest of it, including eating the meat off the bone.  It’s all good though – I think he’ll miss my grilling when the kadults move!

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I flipped open the grilling guide and I whole heartedly disagree with those cooking temps.  If I were to cook this meat to 145, with the residual cooking or “carryover” cooking, it would easily be medium or even medium well.

125 to me is rare, 130 is medium rare, 140 medium and well, any temp higher than that, don’t bother spending $20 on this cut of beef because you’ve just overcooked it in my opinion.

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Since this is Certified Angus beef, I usually only season with good salt and pepper.  

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Always let your meat come to room temperature before grilling.  For smaller steaks like a NY strip or filet, 30 minutes is plenty.  This bad boy took about 60 minutes to come to room temp.  When I lit the grill I salt and peppered the steak.  Again, there are a wide range of opinions on when to salt meat, or whether to salt at all.   For smaller steaks I salt just about 3 minutes before grilling or pan frying.  For bigger cuts, I give it 30 minutes.  For roasts?  I salt the night before, wrap in plastic wrap, and rinse and dry before grilling.

I thought I had taken a picture of my grill to show you indirect grilling, but I guess I didn’t.  Thanks google images for this photo.  However, I pointed the bone of my steak towards the coals, and as the bone heats up, the heat travels through the bone and helps cook the steak.

reverse sear

I was looking for an internal temperature of 105 before doing the final sear.  It only took about 2 minutes total, moving the beef around every 15 seconds or so, to get to an internal temperature of 115 – and once rested, got to a perfect 125.

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This is a picture of me searing the fat side, while it looks like my oven mitt is on fire, I was fine.

Reverse Seared Cowboy Ribeye

The next step is to let your beef rest.  For smaller steaks, 5-10 minutes is sufficient, but I let this rest 20 minutes before slicing.  

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I hope you get your grilling pants on this summer.  If you have any questions, you know where to find me. 😀

Check out my friend Louise’s cowboy ribeye that she did on the stove first to sear, then finished in a hot oven – looks delicious Louise!

I will not be going to WW today – I have to hit the ground running and am working through lunch so that I can leave at 4:30 to get to Cooking Club tonight.  Can’t wait to catch up with everyone!

Make it a great day!

+1.8 Weekly WI

I knew I would be up this week.  Mainly because after such a big loss last week, I got cocky, thinking I can have another bite of this, or another glass of wine.  That thinking and eating caught up with me, but I am happy to say I am still in the 150s by the hair on my chin!

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Huh, and I just realized that my weekly points went down from 35 to 28!  That could be another reason!  Also, didn’t carb cycle as strict as last week.  And even though its a holiday weekend, I am bound and determined to meal plan and grocery shop for the week, not just for Easter Sunday. My momma is coming over and I’ll be grilling up something – hopefully a ham. 😀

I met Jennifer before work to weigh in and I’ve told her about the Amish people that are in teh train station on Thursdays.  When I walk off the train into the station, it’s like I’ve just walked into my grandmas kitchen it smells so good.  They have pastries, pies, cakes, brittle, muffins, two pounds of butter even! 

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 As I walked by the end table  I picked up this brittle and came SO close to buying it.  But cooler heads prevailed and I put it back and walked on by – didn’t even ask for a sample (which you can by the way!)

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I also wore my new WW uniform.  I think I told you that I cut off a pair of tights to make them leggings, but looking at this picture, um, I think it looks like fricken tights!  They are super comfy though!

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Corner Bakery for the rescue for breakfast.  This is their avocado and spinach power flatbread – I looked again and it’s actually 8 points not the six I posted on Insagram, but this is delicious, the salsa is not oniony and Jenn and I each got a large fruit cup to go. I ate half that cup with breakfast and the second half with lunch.

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I was all set to leave for my WW meeting at lunch, when my boss had a client come in unexpectedly and I had to stick around to put some docs together.  I was  pissed because the topic was protein – protein is my jam! I would have probably taken over the meeting though! Open-mouthed smile

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I haven’t read the whole weekly yet, but I am definitely putting this on my menu next week – works for both Weight Watchers and for a low carb dinner option with my carb cycling.  Mom, do you like capers??  I am not sure I’ve had them like this, but I think I would love the briney/vinegar combo.

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Since I haven’t meal planned, picked up lunch at Pret.  I appreciate that they put the nutrtion labels on all the shelves.  I picked this salad because it was 280 calories, and regardless of how many points that turned out to be, an under 300 calorie salad is fine by me.   I picked up the skinny Dijon dressing, and was happy that I looked at the label, because that small container is TWO servings.  The salad was 8 points, and the dressing was 2.  It was delicious – although I may bring extra veggies to add to it next time.

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I worked through lunch and 45 minutes after quitting time, and just as I was about to leave, my friend Tia texted me to tell me there was a delay on the train.  Rat farts.

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The train got in 90 minutes later than usual since all the trains were backed up . . .I had to crack up when Tia told me to go downstairs in the train station because they sell tiny bottles of wine you can drink on the train ride home.  She knows me so well!  But alas, I’ve got to kick the alcohol to the curb again except for special occasions – Mom, you’ll be happy to know that Easter is a special occasion.

When my sister and I were walking Wednesday I mentioned that we stopped at a candy store – one of the things I bought were these:

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I had them in my backpack, and I was thankful they were there because fifteen minutes into the train ride home I felt that I had low blood sugar, and sure enough, it was 70.  I ate 5 points worth approximately, but I didn’t have any fruit with me.  Um, these are delicious though!

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That would be my new Weight Watcher’s journal I finally started using.  I just finished my old journal, so it was good timing.  When I get a few days into it, I’ll show you pics.   At first I thought the days had too much space, but now I realize I may need to write smaller.

So after a long train ride home, I was hangry:

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This is a 10 minute one skillet meal.  It’s not really a recipe, but I got a few messages on IG from yesterdays post.

In a non-stick or cast iron skillet heat pan to medium high.  I used 5 ounces of chicken tenders (3), that I sprinkled with salt, pepper and Italian seasoning.  Spray your pan with coconut oil or non-stick spray.  Put the chicken in the pan, let it cook for 1.5 minutes.  Add in 1/2 cup of your favorite marinara sauce (I used my one point sauce from the freezer ), flip your chicken over, put a lid on and cook for another 2 minutes.  Remove the lid, add chopped fresh spinach and 2 tablespoons of shredded Parmesan cheese, put the lid back on for another minute, and you are done. 

Obviously you could serve this over pasta, or spaghetti squash.  Since I didn’t eat until nearly 8:30 I was too lazy to cook my spaghetti squash.  

Stats for the Day:  

  • 28 smart points
  • 1147 calories, 122 carbs, 43 fat, 17 saturated far, 80 grams of protein.

Inspirational quote of the day – “great things take time, belief and persistence.” – Steve Weatherford

Make it a great day and Happy Friday!!

Pork Potsticker Noodle Bowl

Um, can I just say it’s bullshit that work is getting in the way of me posting my eats on Instagram?!  Hahahaha!   I am kidding . . .a little bit.  The minutes and hours go by so fast.  I’ll have my phone plugged in under my desk and even though it’s on mute, I can hear the vibrations of notifications on my social media, and I have to wait until the end of the day to catch up with you all.

So question:  has anyone had trouble viewing my posts?  I’ve gotten a couple dozen emails, texts and messages on Instagram asking if I am okay, because they haven’t seen a post since March 8 or 9th.  I know my posts are published, other people are commenting on them, just wondering so I can let my brother know.  I have no idea how the back end of my blog works, even after nearly 9 years Smile with tongue out

Breakfast and lunch were good, but nothing out of the ordinary.   Breakfast was an egg, deli roast beef and spinach tortilla (6 points) and lunch was more deli roast beef with spinach, cucumbers, tzatziki and the best potato chips I’ve ever had from a place in the French Market near my office called Frietkoten.   Note to self, I’ll have to go back for some Belgian beer, but these potato chips were insanely delicious – so much so that I ate the whole small bag (the portion on this plate was about 1/4 of the bag) and my guess was 7 points, but so worth it!

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The reason I stopped at the French Market was because the wind was so strong, even though it was sunny, it was cold AF.   So I got my steps walking around the market – how cute are these marzipan?!

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I am not sure I’ve ever even eaten marzipan but I wanted to buy a pig, a hot dog and a taco!  

At least when it snows this late in the year, it doesn’t last long. 

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And before I knew it, it was time to call it a day and head home.  Some people have a hard time with daylight savings, but it does nothing to me.  But what it does do is make me happy when I step off the train at 6:30 and the sun is just setting.

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My store had ground pork on sale for $1.99 a pound – did you know that you can buy 96% lean ground pork?   It’s only 2 points for 3 ounces, and a quick Pinterest search landed me on Kristin’s page (Iowa Girl Eats) for her pork potsticker noodle bowl.  She’s gluten free, so I took inspiration from her recipe.  She also called for A LOT of soy sauce, and this being my weigh in day, I wanted to reduce the sodium in the dish as much as possible without sacrificing flavor.

These are the noodles I use to make this a super quick week night dinner.  I found them in the Asian aisle at my regular grocery store.  Each packet contains two servings – and I just cut the bag in half and microwave the noodles for a minute and they are ready to go.

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This recipe is for my one serving:

Serves 1 bowl

Pork Potsticker Noodle Bowl

A super quick and easy weeknight dinner, that tastes just like eating the inside of a pork potsticker, without the deep fryer.

5 minPrep Time

8 minCook Time

13 minTotal Time

Save Recipe

Ingredients

  • 3 ounces lean ground pork
  • 1 teaspoon low sodium soy sauce
  • 1/4 cup low sodium chicken broth
  • 1 teaspoon szechwan sauce (I use House of Tsang)
  • 1/2 teaspoon sriracha
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup shredded zucchini
  • cilantro for garnish
  • 3/4 cup noodles (mine were 5 smart points)
  • salt and pepper

Instructions

  1. Normally I would salt and pepper the pork before cooking, but I think the sauce has enough salt so it's not necessary. Heat a large skillet over medium high heat. Add pork and add ground pepper, and cook for about 1-2 minutes.
  2. In a bowl, mix the soy sauce, chicken broth, szechwan sauce, sriracha, ginger and garlic and mix until combined. Add this mixture to the pork and cook for about 30 seconds. Add in the cabbage, carrots and zucchini and cooked pasta, and cook for an additional minute or so. Plate and garnish with fresh cilantro or green onions.
Cuisine: Asian | Recipe Type: Dinner

Notes

While I used pre-cooked noodles, feel free to sub in any pasta you want - gluten free noodles, ramen - just be sure to check the points.

I also used 96% lean ground pork, so using the Weight Watcher recipe builder, this comes in at 10 smart points

7.3
http://www.mybizzykitchen.com/2017/03/16/pork-potsticker-noodle-bowl/

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That, my friends, is the perfect bite!  It literally does taste like the inside of a pork potsticker, without the deep fryer.  Although I did think that a pan fried wonton wrapper or two crumbled over the top would be a nice addition.  Love that this was so super quick too.

It’s Thursday, so it’s WI day for me.  Hopefully the sodium packed dinner wasn’t a bad idea.  For those of you following along I gained 1.6 last week after a couple mini binges and Hannah’s birthday.  I had a good week this week, although my strength training is not going as well as I had hoped.  I need to figure out how to squeeze that into my day.

So here is your daily motivation – make it a great day!

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Shrimp and Avocado Wonton Bites

I had to share this picture from when I left work on Tuesday night.  Chicago at night never ceases to amaze me.  I have to remind myself how lucky I am to leave so close to a great city like Chicago!

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I was ill prepared with my food yesterday.  I wasn’t thinking about my lack of time to put stuff together for the day after working a double, so I do what I normally do when I am running late.  THROW SHIT IN A BAG!  This time it was all the fruit.  I decided to pick up steel cut oats from Pret on my way to work.  It’s convenient that it’s in the lobby of my building!  Their oats are 4 points, I used a teaspoon of brown sugar and a teaspoon of their granola for an extra two points = 6 point breakfast.

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When I was throwing my fruit in a bag and moving on to what to bring for lunch, I thought “It’s Thursday – just get a soup to eat after the WW weigh in!”  It wasn’t until I was on the train that I saw someone post this:

hump day

My blog friend Randi (hi Randi!) told me that she mystery shopped at Blaze Pizza and said it was pretty good.   It was kind of crappy out, but it’s only a 4 block walk so I sucked it up.  I got there right around 12:45.

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Quite a bit of a line, but the woman in front of me said it went by pretty fast.  In all, I think I waited all of 10 minutes from when I walked into the door until I got my pizza.  As I sat down almost at 1:00, there was only one person in line – lesson learned!

I chose the “Simple Pie” with 1 topping which came to $6.68.  I wasn’t sure how big the pizza was.  Before I went, I checked my trusty WW app, and it said a slice was 3 smart points.  The pizza cooks in a giant oven and literally cooks in a matter of minutes.

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That woman was hilarious – she’d shout out your name when your pizza was done, and if she yelled your name more than twice she’d say “it’s okay STEVE, this pizza you created looks good and I am hungry, I’ll eat it!”

I added banana peppers to mine – perfection.

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Three slices was 1/2 the pizza, and came in at 10 smart points.  I really liked this pizza.  Loved the crunchy edges, and the crust was perfect too:

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And I always love a shout out on Instagram!

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This actually kept me full all afternoon.  So between breakfast and lunch I had 16/30 points. 

Hannah texted me a picture of chicken legs that she was making for their dinner.  Or should I say Jacob’s dinner – she had tofu!  But I had already defrosted shrimp, so I told her to count me out.  Bad idea! 

Over the summer and fall you’ll remember me talking about Hardcore Carnivore Black Rub, and I think recently I showed you that I just got their new rub called Hardcore Carnivore Red.  Hannah baked the chicken with just this Red rub, and the flavor is outstanding.  I can only imagine how a grill would make this better.  So the first part of my dinner was eating one of these chicken legs when I got home for 4 points.  20/30 for the day.

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I had planned to make a shrimp cocktail kind of picky plate, but quickly switched gears after tasting this rub.  While it’s meant for pork, it tasted amazeballs on chicken, so why not shrimp?  I was lucky that I had an avocado that needed to be used up, and already baked wonton cups leftover, so this second dinner took just a matter of minutes to put together.   This recipe is for one serving, but you could easily quadruple it for a family.

Shrimp and Avocado Wonton Bites
Serves 1
Great for a light dinner, or apps for a brunch.
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Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
291 calories
22 g
182 g
13 g
23 g
2 g
210 g
1108 g
2 g
0 g
10 g
Nutrition Facts
Serving Size
210g
Servings
1
Amount Per Serving
Calories 291
Calories from Fat 109
% Daily Value *
Total Fat 13g
19%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 182mg
61%
Sodium 1108mg
46%
Total Carbohydrates 22g
7%
Dietary Fiber 4g
16%
Sugars 2g
Protein 23g
Vitamin A
12%
Vitamin C
30%
Calcium
11%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 wonton skins, baked*
  2. 3 ounces shrimp
  3. 1 teaspoon grapeseed oil
  4. 1 teaspoon Hardcore Carnivore Red rub
  5. 1.5 ounces avocado (about 1/2 a medium avocado)
  6. 1 teaspoon lime juice
  7. salt to taste
  8. 1/4 cup chopped red cabbage
  9. 1/4 cup chopped cucumber
Instructions
  1. Heat the grapeseed oil in a non-stick skillet.  While the skillet gets hot, just toss the rub with the shrimp and mix together.  Cook shrimp for about 1.5 minutes per side – it depends on how big your shrimp are, but I think I cooked mine for all of about 2 minutes and then took them off the heat and put a lid on the pan to keep them warm while I mixed the avocado with the lime juice and salt.
  2. On the bottom of the baked wonton, put the red cabbage and cucumber.  Add the avocado, then the shrimp and squeeze a bit of lime juice over the top just before popping these in your mouth.
Notes
  1. You can bake a dozen wonton wrappers at at time - bake at 350 for 6-10 minutes, depending on your oven, but at 6 minutes, keep an eye on them because they will go from done to burnt in a minute!
  2. Once cool, store is a ziploc bag. I've used them for up to a couple weeks and they are still crisp.
beta
calories
291
fat
13g
protein
23g
carbs
22g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
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These were delicious.  And the fact that they are only 2 smart points each makes them even better!  After dinner I was at 26/30 points for the day.  I wasn’t that hungry since I didn’t eat my second dinner until nearly 8:30, but I needed to eat one more point to get my blue dot – so I ate two tablespoons of cool whip out of the container for 1 point!  And let the dogs have some puppy whip too – everyone was a winner!

Another Thursday, another WI.  Still going to weigh in before work so I don’t waste my meeting at lunch waiting in line to weigh in.  You’ll just have to see if my losing streak continues, or if I start to plateau – you never know.

Here is my Thursday Thought for the Day:

life

Make it a great day! (and Melly – promise I’ll post the pork and polenta dish lemon sauce tomorrow – pinky swear!) 

Jennie-O Turkey Chili with Bush’s Beans

I wish I could tell you I am feeling 100% better, but not yet.  I take that back – I feel fine, but the cough continues.  My nose is less stuffy, so I am taking that sign that I am making progress.  I was happy that while my workday yesterday was steady busy, it wasn’t crazy busy.  Whew!

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Breakfast was two of my breakfast biscuits and fresh fruit.  I didn’t really realize that this was only a 4 point breakfast, but it was surprisingly filling.  Still no walking at lunch, so I hit up the tenant lounge in my building.  Sadly there were only tables on the opposite side of the windows, so it kind of looks like I am eating lunch in a cave.  I had a buffalo turkey wrap, leftover garlic green beans and half an apple.  Again, lunch only came in at 4 smart points!  (1 Ole wrap =1, 2 ounces deli turkey = 1, 1 ounce reduced fat Swiss Lorraine = 1) and 1 point for the green beans because they were cooked in a bit of olive oil.

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So I basically had 22 points going into dinner – so crazy!  So, I did what any person would do who wanted to make sure she got her blue dot in – I got Garrett’s popcorn and a Venti tea from Starbucks for my train ride treat home.

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I ate 3 cups of the buttered popcorn (7) – the last cup was basically crumbs so I just threw it out.  Not bad though – only $2.89 for that bag!  The Starbuck’s was free thanks to a gift card.

While I showed you guys my meal plan for the week yesterday, I didn’t take into account that I wouldn’t be meal prepping over the weekend like I normally do.  Last Saturday I just felt sick and didn’t do much and Sunday my Mom was over.   And I also didn’t take into account that I am working a double today – my day job and at The Chopping Block for a private event.  So I decided to make a turkey chili last night to have for not only dinner last night, but for lunch possibly one or two times later this week.

I actually contemplated on the train ride home to make my award winning Buffalo Chicken Chili except with ground turkey, but that is just so good with the ground chicken, that I didn’t want to mess with that recipe.  So I took a combination of ideas from a bunch of my other chili recipes, and came up with this one.  After making it, measuring out that it made 10 one cup portions, I was thrilled that it came in at only 3 smart points per cup!  And even if you double it or triple it, it still is only 3 points per cup! 

Turkey Chili with Beans
Serves 10
A great weeknight chili recipe, that only gets better the longer it sits in the fridge.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
95 calories
8 g
38 g
1 g
15 g
0 g
165 g
216 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
165g
Servings
10
Amount Per Serving
Calories 95
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 38mg
13%
Sodium 216mg
9%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
9%
Sugars 4g
Protein 15g
Vitamin A
26%
Vitamin C
25%
Calcium
5%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound extra lean Jennie-O turkey breast
  2. 2 cans Bush's chili beans in mild sauce (do not drain)*
  3. salt and pepper
  4. 2 garlic gloves, minced
  5. 1/4 cup Chili powder
  6. 1/2 teaspoon cayenne
  7. 1 teaspoon ground cumin
  8. 1 teaspoon ground cinnamon
  9. 1/2 teaspoon allspice
  10. 4 cups crushed tomatoes
  11. 2 cups tomato juice (like V8)
  12. 1 tablespoon cocoa powder
  13. 2 tablespoons Worcestershire sauce
  14. 2 tablespoons apple cider vinegar
Instructions
  1. In large stock pot over medium heat, add the ground turkey and cook about 4-5 minutes, just until it starts to cook down and you can chop it up into pieces with the back of a wooden spoon.  Add in the salt, pepper, garlic, chili powder, cayenne, cumin, cinnamon, allspice, and cook for 2-3 minutes.  Add in the remaining ingredients, stir to combine, reduce heat to medium low and cook for 10-15 minutes.  Now this tastes really good the night you make it, but those flavors will just get deeper the longer it sits in your fridge.
Notes
  1. * I measured out how many beans I got between the two cans and it was 3 cups - which is what I put in the WW recipe builder to get the 3 points per cup.
  2. ** The recipe insert I use automatically generates a nutrition label which I am not able to edit using the specific ingredients I used. Please rest assured that I enter all my recipes into the Weight Watcher Recipe App to get an accurate account of the points of the recipe.
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calories
95
fat
1g
protein
15g
carbs
8g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
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I always use the chili beans in sauce – when I combined those two cans, I got 3 cups of beans, so that’s what I added to the recipe builder.  Oh, and Jenn, do you see the Veggetti?!  I stole it (aka bribed) Nana for it with some beef!   I was basically plotting how I was going to get it from her after you gave it to her for Christmas.  Hannah has already used it three times! 

Since I had so many points going into dinner, I served mine over a cup of leftover spaghetti (5) and some cheese (2).

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This was delicious.  Such an interesting combination of flavors! Although when Hannah and Jacob walked in the door, they asked if there was a man with sweaty balls in the house, because that’s what the chili smelled like.  It was probably because I had just added the vinegar when they walked in.  But having a stuffed up nose, I didn’t smell anything. Open-mouthed smile

Later in the evening I ate 5 smart points of granola which brought me up to 30 points for the day so I could get my blue dot for the day.  Sadly, it doesn’t take much granola to eat 5 points!

I envision another nap on the train ride into work today – nothing like a 45 minute nap on your way to work to get a second wind!

Before I leave, I’ll leave you with a Tuesday Tip!  Make it a great day!

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Jennie-O Turkey Potstickers

You can imagine after having a food blog for any amount of time, you get your share of offers.  Whether it’s people wanting to guest post on my blog and talk about something completely unrelated – like yesterday when I got an email saying that they “loved my content” and could they please write a short article about breastfeeding on my blog?!   Being diabetic I also get lots of emails about products about artificial sweeteners, and early on I would say yes to those products, but literally every artificial sweetener I’ve been sent tasted like ass – I’ll stick to a teaspoon of real sugar, thank you very much.

At the end of last year I got an email from Jennie-O, (check out their Facebook and Twitter!) asking me if I wanted to be an Ambassador for them in 2017.  Hmmmm.  Now that’s something I can use!  But truth be told, I haven’t used ground turkey in a really, really long time.  I had to do a google search on my blog and realized the last time I used ground turkey was in 2010.   After last nights dinner, I am kicking myself for not using this product more often!

Their theme for January is Back to Routine/Resolutions.  After many weeks of hardly grocery shopping or meal planning, it’s been nice getting back into that routine since Christmas.   I will admit the thought of ground turkey turned me off, because it was usually dark meat and I didn’t actually like the flavor all that much.  But they sent me extra lean turkey BREAST!  Gah, sorry about the awful kitchen lighting Smile with tongue out

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Guys – FOUR ounces of ground turkey is only 1 smart point.  EIGHT ounces is only 3 points!  (for the record, I am making a turkey burger for dinner tonight the size of my head).  I meal planned mostly from my pantry/fridge and freezer this week, only spending about $30 on groceries.   The only thing I needed to buy was the coleslaw mix.  I got 20 wontons out of this recipe, or one smart point per wonton.  I cooked them all up and will keep in the fridge for a few days – I plan on using some in a soup later this week, and if I don’t use the rest, they will freeze well.

Jennie-O Turkey Potstickers
Serves 20
A simple, quick weeknight dinner using lean ground turkey! Make a family night of it in the kitchen, and dinner will be on the table in 20 minutes.
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Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
59 calories
5 g
13 g
2 g
4 g
1 g
26 g
64 g
0 g
0 g
2 g
Nutrition Facts
Serving Size
26g
Servings
20
Amount Per Serving
Calories 59
Calories from Fat 21
% Daily Value *
Total Fat 2g
4%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 13mg
4%
Sodium 64mg
3%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
1%
Sugars 0g
Protein 4g
Vitamin A
1%
Vitamin C
3%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 ounces extra lean Jennie-O ground turkey
  2. 1 cup coleslaw mix
  3. 1 tablespoon Szechwan stirfry sauce
  4. 1 teaspoon grated fresh ginger
  5. salt and pepper
  6. 20 wonton wrapper skins
  7. 1 teaspoon grapeseed oil
Instructions
  1. In a large pan, put about an inch of water in the bottom of the pan.  Most wonton wrappers say to cook first with oil, then steam to finish, but when I do that, I lose the crispy bottom, which is what I love – the combo of the crunch and the chew of the wontons.  Place 10 wrappers on your board at a time.  Place a small cup of water to the side.  Mix everything together to combine.  Using just less than a full teaspoon, fill each wonton with the turkey mixture.  Use your finger and dip that into water and brush your wet finger on two sides of the wonton.  Press together to seal and crimp.  Once your water is simmering, place the wontons (I made them in two batches) in your pot and cover with a lid.  Just before all the water evaporates (about 5 minutes) add 1/2 the oil and a generous amount of Pam to the pan, and use a spatula to make sure the wontons aren’t sticking to your pan.  Cook with the lid off until the bottoms are crisp.
Notes
  1. *While I was compensated with free product, all opinions are completely my own. 😀
  2. ** each wonton is 1 smart point no matter how you multiply it - love that! 😀
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calories
59
fat
2g
protein
4g
carbs
5g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
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This is the brand of stir-fry sauce that I use – it’s only 1 point per tablespoon and it’s super spicy and delicious. 

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These are the wonton skins that I use. I found them at Wal-mart – they will be in the produce section where all the pre-packaged veggies are.

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Yep, had to use the shelf on my lamp to take these pictures!  But seriously, this literally took about 20 minutes from beginning to end, and if you have a family, you could divide and conquer and do an assembly line – one person puts the mix in the wontons, another one seals it shut with water, and another to crimp and cook.  8 smart points for 8 wontons.  I made some steamed broccoli on the side and did just a drizzle of sriracha, more so for the color than the spice, because I think the Szechwan sauce is very flavorful spicy.

THANK YOU Jennie-O for reintroducing me to this amazing lean protein.  Cannot wait for burger night tonight.

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Here was the rest of my day:  Parfait for breakfast – 6 points (1 cup of Chobani, 1 cup of my frozen fruit sauce – did mango/blueberry this time – yum! topped with 1/4 cup frosted shredded wheat); lunch was leftover beef and bean chili with PB2 and an apple – 7 points.  I walked at lunch yesterday – it was 28 degrees outside, but with the wind felt like 20 – but I’ll take that over zero degrees any day of the week.   I drank TWO of my Weight Watchers cup before leaving work, and then using a Starbuck’s gift card got a tea for the train ride home.  I was going to get a coffee, but couldn’t figure out what to order that would be point friendly, so I picked tea which was zero points!

PicMonkey Collage

So now the question of the day is:  How many of you have used Jennie-O turkey?   What is your favorite recipe using ground turkey?  I am all ears! 

Make it a great day!