The French give as much credit to the hostess that shops well as to the one that cooks well. When you are watching your weight it becomes a more elaborate exercise than dropping by your favourite Pusateri's or Rahier pastry store and picking the prettiest and highest calorie-laden delight. It is more about reading labels and calculating amounts as well as finding tasty dishes. Slowly but surely, I am amassing a ready menu of tasty goodies from the store shelves.
As much as I would like to say I stay at home and cook every meal, my lifestyle doesn't allow it. I eat out a lot and when I do eat at home I am quite often busy until almost dinnertime and don't have time to slave over a hot stove. So much is so for the last three days. I have been eating out one of two meals a day and in between am rushed to present a suitable meal at home.
Last night, I had two of my grandchildren stay with me and my husband came home for dinner too. I had to find something that suits all palates as well as not having to cook three different dinners. The barbecue is always a wonderful fallback on a summer's day. So a quick trip to the butcher and I bought 3 ounce chicken burger patties and beef burger patties that the butcher had made up the same day. I also bought hot dogs at the little girls' requests. They all went on the barbecue at the same time along with tomatoes that were seasoned and topped with grated cheese that came from package. While I was preparing that, it was a no-brainer to boil corn-on-the-cob. As I often do, there was fresh fruit salad we make every few days in the fridge. Everyone enjoyed the dinner. The girls had their hot dogs, my husband had his hamburgers and a hot dog and I had a chicken burger.
Tonight was another rare night that my husband was home for dinner and there were leftover burgers in the fridge that were easily reheatable in the microwave. This time we started with broccoli soup. My butcher and some fine grocery or specialty stores have bottled soups that are low-fat like Soup's On or So Delicious. Calculations added up to 2 points on the Weight Watchers plan. I took one sweet potato and had my housekeeper peel it and slice it into 1/4" rounds and put it on a cookie sheet along with some well-cleaned leek and a head of garlic. I roasted it as soon as I walked in the house at almost 5:30 tonight. There was a delicious dinner all done and dessert was the remaining fruit salad from the day before.
I have also found some yummy and fulfilling snacks that are 3 and under points. Sha Sha snaps are wonderful little heart shaped cookies and they are organic and Kosher if you need that too. There are 15 cookies for 3 points. A lot of the ice bars like Oreo or ice milk cups or frozen yogurt treats that are 100 calories or so also amount to 3 points. Skinny Cow is one of the best known makes but there are others. Cheese strings are always a good go-to savory snack at a mere 1 point. It turns out that peanut butter piles on the calories and points as does the healthy fat, avocado.
So to all of you out there that are ready to throw in the towel, buy a little blue Weight Watchers calculator and have fun converting the nutrient labels on packages to find your favourite foods and treats without tying your apron strings to the kitchen.
Tuesday 30 August 2011
Saturday 27 August 2011
Anti-Vigilante
Old habits die hard and I suppose I will never be a vigilante eater, never letting-up and nixing the creme caramel or other sweet treat. I am also not "granola". That is a word that I attributed to the purist who doesn't colour their hair, wears no make-up and only eats organic and rides bikes slower than fast moving traffic probably because they are so angry with the world around them. There actually is a Urban Dictionary meaning for "granola" which as an adjective to describe people who are environmentally aware (flower child, tree-hugger), open-minded (huh?), left-wing, socially aware (not!), etc. No that's not me. I am a happy soul that goes with the flow and will gladly eat delicious french fries when placed before me.
As much as it would be nice to print a recipe I have slaved over on a daily basis, that isn't going to happen either. Last night was a good example. A new event happened at 3 in the afternoon causing me to change my manicure and pedicure to 5 p.m. and dinner didn't happen until 8 p.m. I certainly wasn't cooking anything new and exciting by then and I hadn't shopped for it or even thought about it. The day just ran away with me.
So here was last night's dinner:
Hearty Chicken Soup purchased and made by my butcher, Nortown and kept in the fridge for such an occasion. I had used the tally at the back to figure that a cup was weighing in at approximately 4 points
Chicago 58 hot dog. I hadn't eaten a hot dog for ages but I also bought that on a whim last week and this was the perfect time to grill it until it was well done. Again, it had the coordinates on the back so I could figure it was about 6 points. It fit so perfectly with watching the Blue Jays on TV.
Corn of the Cob Gratin. The other night it was a main dish I had made but tonight I was only using a quarter of a piece as a side and corn and hot dogs just go together so well. 2.5 points
Fruit Salad. It is a lucky thing that I am generally organized and often make fruit salad and hard boiled eggs on Friday so I don't have to cook too much over the weekend.
The boss, my husband thought it was an excellent meal and I was pleased with myself that I could come through with this in a heartbeat. Let's face it, I cook because I like to eat and not because I love to cook.
As much as it would be nice to print a recipe I have slaved over on a daily basis, that isn't going to happen either. Last night was a good example. A new event happened at 3 in the afternoon causing me to change my manicure and pedicure to 5 p.m. and dinner didn't happen until 8 p.m. I certainly wasn't cooking anything new and exciting by then and I hadn't shopped for it or even thought about it. The day just ran away with me.
So here was last night's dinner:
Hearty Chicken Soup purchased and made by my butcher, Nortown and kept in the fridge for such an occasion. I had used the tally at the back to figure that a cup was weighing in at approximately 4 points
Chicago 58 hot dog. I hadn't eaten a hot dog for ages but I also bought that on a whim last week and this was the perfect time to grill it until it was well done. Again, it had the coordinates on the back so I could figure it was about 6 points. It fit so perfectly with watching the Blue Jays on TV.
Corn of the Cob Gratin. The other night it was a main dish I had made but tonight I was only using a quarter of a piece as a side and corn and hot dogs just go together so well. 2.5 points
Fruit Salad. It is a lucky thing that I am generally organized and often make fruit salad and hard boiled eggs on Friday so I don't have to cook too much over the weekend.
The boss, my husband thought it was an excellent meal and I was pleased with myself that I could come through with this in a heartbeat. Let's face it, I cook because I like to eat and not because I love to cook.
Friday 26 August 2011
From Meatitarian to Flexitarian
Can you believe there is such a word as "Flexitarian"? It actually exists. It is a noun that means "a person who has a predominantly vegetarian diet, but who eats meat, poultry or fish on occasion." Then there is another word "lacto-ovo" which refers to vegetarians who also consume dairy and eggs.
In the past 5 weeks, I have never eaten more fruit and veggies in my life. The good thing is I am not that hungry anymore. It is a balance and you really have to eat enough food and not starve. People are now beginning to notice my weight coming down and my larger pants are being given away to fatter people in need of them. I can imagine that conjures up a series of thoughts and snickers, well snicker away. It makes me laugh too.
I am on a roll now with veggies as the larger part of the meal. Last night's Corn off the Cob Gratin was a big hit. My husband ate 2 servings of it. My housekeeper had some today and loved it especially the butternut squash as well as the corn. So here goes another Meatless Dinner
CORN OFF THE COB GRATIN
Makes 6 main-dish servings
Apprroximately 10 on Weight Watchers Points Plus Program
1 lb. pkg. of butternut squash cubes
4 ripe tomatoes sliced
PAM
2 tbsp. olive oil
salt and pepper
2 tbsp. chopped basil
1 1/2 cups skim milk
2 tbsp. cornstarch
3 large eggs
Between 1/4 and 1/2 cup of snipped fresh chives (according to your taste)
2 tbsp. cornstarch
5 ears corn
3/4 cup Panko (Japanese bread crumbs)
3/4 cup shredded Cheddar
1/2 shredded Mozzarella
6 tbsp. of grated Asiago cheese
1. Preheat oven to 400 F.
2. Spray a large baking dish with PAM.
3. Arrange sliced tomatoes on the bottom and butternut squash cubes in between. Drizzle with 1 tbsp. of olive oil; sprinkle with 1/4 teaspoon salt and 1/8 tsp. pepper and about a tbsp. of the chopped basil. Roast 25 minutes or until slightly dry.
4. In a large bowl use an electric hand mixer or a whisk if you prefer, add skim milk, cornstarch and a 1/8 teaspoon of salt and pepper and mix until the cornstarch dissolves. Add in eggs and beat until light and frothy. Then add half of the chives.
5. Cut corn kernels from cobs and put in another large bowl. Add panko, cheddar, 1/8 tsp. salt and pepper, and remaining basil, chives and 1 tbsp. of olive oil. Stir until thoroughly mixed.
6. Take tomato and butternut squash mixture from the oven and evenly pour the corn mixture on top of tomatoes and squash. Then evenly pour the milk and egg mixture on top.
Sprinkle with 6 tbsp. of grated Asiago cheese.
7. Bake 25 to 30 minutes or until browned and knife inserted in centre comes out clean. Cool in pan for 10 minutes before serving.
It is delicious. Enjoy it.
In the past 5 weeks, I have never eaten more fruit and veggies in my life. The good thing is I am not that hungry anymore. It is a balance and you really have to eat enough food and not starve. People are now beginning to notice my weight coming down and my larger pants are being given away to fatter people in need of them. I can imagine that conjures up a series of thoughts and snickers, well snicker away. It makes me laugh too.
I am on a roll now with veggies as the larger part of the meal. Last night's Corn off the Cob Gratin was a big hit. My husband ate 2 servings of it. My housekeeper had some today and loved it especially the butternut squash as well as the corn. So here goes another Meatless Dinner
CORN OFF THE COB GRATIN
Makes 6 main-dish servings
Apprroximately 10 on Weight Watchers Points Plus Program
1 lb. pkg. of butternut squash cubes
4 ripe tomatoes sliced
PAM
2 tbsp. olive oil
salt and pepper
2 tbsp. chopped basil
1 1/2 cups skim milk
2 tbsp. cornstarch
3 large eggs
Between 1/4 and 1/2 cup of snipped fresh chives (according to your taste)
2 tbsp. cornstarch
5 ears corn
3/4 cup Panko (Japanese bread crumbs)
3/4 cup shredded Cheddar
1/2 shredded Mozzarella
6 tbsp. of grated Asiago cheese
1. Preheat oven to 400 F.
2. Spray a large baking dish with PAM.
3. Arrange sliced tomatoes on the bottom and butternut squash cubes in between. Drizzle with 1 tbsp. of olive oil; sprinkle with 1/4 teaspoon salt and 1/8 tsp. pepper and about a tbsp. of the chopped basil. Roast 25 minutes or until slightly dry.
4. In a large bowl use an electric hand mixer or a whisk if you prefer, add skim milk, cornstarch and a 1/8 teaspoon of salt and pepper and mix until the cornstarch dissolves. Add in eggs and beat until light and frothy. Then add half of the chives.
5. Cut corn kernels from cobs and put in another large bowl. Add panko, cheddar, 1/8 tsp. salt and pepper, and remaining basil, chives and 1 tbsp. of olive oil. Stir until thoroughly mixed.
6. Take tomato and butternut squash mixture from the oven and evenly pour the corn mixture on top of tomatoes and squash. Then evenly pour the milk and egg mixture on top.
Sprinkle with 6 tbsp. of grated Asiago cheese.
7. Bake 25 to 30 minutes or until browned and knife inserted in centre comes out clean. Cool in pan for 10 minutes before serving.
It is delicious. Enjoy it.
Thursday 25 August 2011
Make Mine Meatless
In an effort to lose weight, I know I have to change my eating habits which is not an easy thing for a lifetime of balancing dinner with meat, veggies and starch. That was my mother's approach to balance.
Times are different and many people are vegetarian or pescatarian. I doubt that I could be either. As for vegetarian, I don't like veggie bits and veggie burgers, tofu and a lot of bean dishes. That makes my task of developing a meatless recipe somewhat daunting. As far as becoming a pescatarian, I don't like the smell of cooked fish and fish doesn't like me much either unless it is something in a tank waiting to be fed.
So this is my first attempt at developing a meatless recipe. It is Ratatouille Pasta and heavier on the ratatouille and lighter on the pasta. You may wonder if I have tested it. The answer is yes. I not only tested it, I ate it 3 nights in a row while my husband had dinner meatings.
RATATOUILLE PASTA
Makes 4-6 main-dish servings
Approximately: 8.5 on Weight Watchers Points Plus Program
PAM cooking spray
3 cloves of garlic, crushed with press
1 medium Vidalia onion thinly sliced
2 medium zucchini sliced and halved
1 lg yellow pepper, quartered
4 ripe tomatoes
2 large portobello mushrooms including stems
6 oz. pasta preferably short
salt and pepper
3 tbsp. red wine vinegar
2 tbsp. extra virgin olive oil
1 tbsp. Dijon mustard
2 tbsp. chopped fresh basil and rosemary
6 oz. of feta cheese cut in cubes
1. Heat covered 6-quart pot of water to boiling on high and add salt.
2. Cut a tiny X at the bottom of the tomatoes and quarter the pepper, removing the seeds
3. Put tomatoes and pepper in boiling water for a couple of minutes so the skin can be easily removed
4. Add pasta to boiling water and cook as label directs.
5. Chop all the vegetables
6 Heat large frying pan and spray with PAM
7 Add vegetables in frypan in this order waiting a minute of so in between: Onions, garlic, zucchini, mushrooms, peppers, tomatoes and cook until desired taste
8 Drain pasta and add to vegetables in frypan
9 Stir oil, vinegar, Dijon, finely chopped basil and rosemary in a small bowl to create a vinaigrette
10 Toss into ratatouille and pasta mixture
11 Add salt and pepper as required
12 Toss in cubed feta and serve.
Enjoy the recipe. My next challenge is a cocktail party beginning at 7 p.m. tonight.
Times are different and many people are vegetarian or pescatarian. I doubt that I could be either. As for vegetarian, I don't like veggie bits and veggie burgers, tofu and a lot of bean dishes. That makes my task of developing a meatless recipe somewhat daunting. As far as becoming a pescatarian, I don't like the smell of cooked fish and fish doesn't like me much either unless it is something in a tank waiting to be fed.
So this is my first attempt at developing a meatless recipe. It is Ratatouille Pasta and heavier on the ratatouille and lighter on the pasta. You may wonder if I have tested it. The answer is yes. I not only tested it, I ate it 3 nights in a row while my husband had dinner meatings.
RATATOUILLE PASTA
Makes 4-6 main-dish servings
Approximately: 8.5 on Weight Watchers Points Plus Program
PAM cooking spray
3 cloves of garlic, crushed with press
1 medium Vidalia onion thinly sliced
2 medium zucchini sliced and halved
1 lg yellow pepper, quartered
4 ripe tomatoes
2 large portobello mushrooms including stems
6 oz. pasta preferably short
salt and pepper
3 tbsp. red wine vinegar
2 tbsp. extra virgin olive oil
1 tbsp. Dijon mustard
2 tbsp. chopped fresh basil and rosemary
6 oz. of feta cheese cut in cubes
1. Heat covered 6-quart pot of water to boiling on high and add salt.
2. Cut a tiny X at the bottom of the tomatoes and quarter the pepper, removing the seeds
3. Put tomatoes and pepper in boiling water for a couple of minutes so the skin can be easily removed
4. Add pasta to boiling water and cook as label directs.
5. Chop all the vegetables
6 Heat large frying pan and spray with PAM
7 Add vegetables in frypan in this order waiting a minute of so in between: Onions, garlic, zucchini, mushrooms, peppers, tomatoes and cook until desired taste
8 Drain pasta and add to vegetables in frypan
9 Stir oil, vinegar, Dijon, finely chopped basil and rosemary in a small bowl to create a vinaigrette
10 Toss into ratatouille and pasta mixture
11 Add salt and pepper as required
12 Toss in cubed feta and serve.
Enjoy the recipe. My next challenge is a cocktail party beginning at 7 p.m. tonight.
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