Jan. 25th, and Jan. 26th

I'M BACK!

On January 25, 2011 we made Caribbean Rice and Beans-- served with a side salad, and chilled pineapple. The Caribbean Rice and Beans came to 5 points, the dinner as a whole was 8 points. My points for my over-all day came to 36 points that day.

Granted I am alloted 31 points a day, and 5 points over may seem like a lot-- but that's why there are flex points, and activities points (we'll save these explanation for a later day, and blog). I am still feeling great keeping up with Weight Watchers. I don't feel deprived, or hungry, and I feel energetic, and full of life! I also feel in control of the food I've been putting in my body-- I don't feel like I have been feeling guilty over my food decisions!

On January 26, 2011 we had a Greek Salad served with a Tomato Basil Soup, and Pizza Snack Rolls. The salad came to 2 points, however with the pre-made foods that we added onto it our dinner points greatly out-weighed my points versus the rest of the day!

Breakfast= 4 points

Lunch= 4 points

Dinner= 16 points

Snack= 3 points
TOTAL POINTS= 27

Recipes...

Caribbean Rice & Beans

Ingredients:

1-1/3 cups chicken stock
2/3 cup long grain white rice
1-1/4 tsp. olive oil
5 ounces bottled roasted red bell peppers, drained & cut in short thin strips
1/4 green bell pepper, seeded and cut in short thin strips
2 cloves garlic, minced
1-1/4 lbs. canned black beans, drained and rinsed
1 Tbs. plus 1 tsp. white vinegar
1/8 tsp. hot pepper sauce, or to taste
2 Tbs. fresh cilantro or oregano, finely chopped

Instructions:

Boil stock in a medium saucepan over high heat. Stir in rice. Immediately reduce heat to low. Cover and simmer 20-25 minutes, or until rice is tender and liquid is absorbed. Remove from heat and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Sauté peppers and garlic 2 minutes. Stir in next 3 ingredients. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in rice and cilantro and serve.

Yield: Makes 4 servings.
5 POINTS per serving

Greek Salad

Ingredients:

6 leaves Romaine lettuce, torn into 1-1/2-inch pieces
1 cucumber, peeled and sliced
1 tomato, chopped
1/2 cup sliced red onion
1 ounce feta cheese, crumbled (about 1/3 cup)
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano leaves
1/2 teaspoon salt


Instructions:

Combine lettuce, cucumber, tomato, onion and cheese in large serving bowl.

Whisk together oil, lemon juice, oregano and salt in small bowl. Pour over lettuce mixture; toss until coated. Serve immediately.

Yield: 6 servings
2 POINTS per serving