I'm Back!!!

I am finally updating the blog with new program information!  We have discussed the importance of not retreating but reloading.  We should go forward with purposeful action.  You will find a few new recipes with the new Points Plus Values, as well as some new successes stories.

Revisit, Revise, and Reinforce your goals!

Reed Newman

Congratulations to Reed Newman!  Reed attends my Thursday night meetings in West Jordan.  I don't believe he has ever missed a meeting... talk about dedication!  Reed lost 119 lbs and is a free lifetime member.  (Still attending his weekly meeting!)

 Christmas 2009

 Christmas 2010 (Reed, next year will you come help me with my star?)

Reed, looking good as a lifetime member!

Baked Ziti

No-stick cooking spray (like Pam)

1 pound uncooked pasta, rigatoni or penne    

3/4 pound fat-free cottage cheese, smoothed in food processor  

1/4 tsp. crushed red pepper flakes, or more to taste

Crushed fennel seed, to taste (optional)

½ tsp. dried basil leaves

¼ cup grated Parmesan cheese, divided    

4 cups marinara sauce

½ pound shredded part-skim mozzarella cheese

    

1. Preheat oven to 350º. Coat bottom and sides of a lasagna pan with cooking spray.

2. Cook pasta according to package directions; rinse with cool water and drain.

3. While pasta is cooking, in a medium bowl, combine blended cottage cheese, red pepper flakes, fennel, basil, 3 tablespoons Parmesan cheese, and 1/3 cup marinara sauce.

4. To assemble ziti, spoon ½ cup sauce on bottom of prepared pan; top with half of pasta in an even layer. Evenly spread pasta with cottage cheese and herb mixture; cover with half of remaining sauce. Top with remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella and remaining tablespoon Parmesan.

5. Bake until cheese melts and is browned, about 20 to 30 minutes. Allow ziti to sit for 10 to 15 minutes before slicing into 12 pieces.

6. Yields 1 piece per serving, each 
PointsPlus™ Value: 6

Wendy’s Chili Knockoff

1 lb extra lean ground beef; browned
2 cans Ranch style beans, sauce and all
1 can diced petite tomatoes
1 jar salsa

Combine everything in a slow cooker, and cook on low all day. Makes 6 BIG bowls, for 6
PointsPlus Values, each!

Crockpot Chicken Stroganoff

Makes 6 servings
5 PPV per serving

1 pound boneless, skinless chicken
1 container (16 oz) fat free sour cream
1 packet powdered onion soup mix
1 can fat free cream of chicken soup
1 small can mushrooms
Add all ingredients to crock pot. Cook on low for 6 hours


You could pour this over noodles or a baked potato.

Crockpot Tortilla Soup

Makes 6 servings
6 Points Plus Value each

 1 1/2 lbs boneless skinless chicken breasts
 15 oz whole tomatoes
 10 oz enchilada sauce
 1 medium onion, chopped
 4 oz chopped green chilies
 1 clove garlic, minced
 2 cups water
 14 1/2 oz fat-free chicken broth
 1 tsp cumin
 1 tsp chili powder
 1 tsp salt
 1/4 tsp ground black pepper
 1 whole bay leaf
 1 cup fresh or frozen corn
 6 whole corn tortillas
 2 Tbsp vegetable oil
 1 Tbsp chopped cilantro

Cook and shred chicken. Combine in crock pot with all ingredients except tortillas, oil, and cilantro. Cook on low 6-8 hours or on high 3-4 hours. Preheat oven to 400 degrees. Cut tortillas into strips and place on baking sheet, brushing lightly with oil. Bake 5-10 minutes or until crisp.
Immediately before serving, sprinkle tortilla strips and cilantro over soup.