Hi Everyone,
Because you come to my meetings every week you know that I eat out a lot!!!! I ate out before I joined Weight Watchers, during the weight loss process, and continue to do so now. Almost 21 years at goal and eating out is part of that. I think that eating out is part of all of our lives. The reasons for eating out are endless - no time to cook, I didn't bring lunch with me to work, or the kids have activities.
Strategies for eating out differ depending on the reason why you are eating out in the first place. Asking yourself this question can help - Is this a special occasion or just dinner? The foods we eat will be different depending on why we are eating out . Everyday eating out (which is our focus this week) is about how to eat out on the run.
Knowledge and planning are the key. Check out the Dining Out book to see which fast food restaurant will fit better into your plan - Who's hamburg is less points McDonald's or Burger King? Which sandwich is the best bet at D'Angelos of Quiznos? How many points are in a slice of pizza?
The Complete Food Companion with help you decide what to get at the Italian Restaurant or how about Chinese tonight, or Mexican or Thai????
Armed with information when the you go to a restaurant you can relax and enjoy your meal knowing that you don't have to do the dishes or see the scale go up!!!!!
Try this for dinner some night.
BEEF WITH ASPARAGUS AND CHERRY TOMATOES
makes 4 servings - 3 points per serving
24 asparagus spears cut diagonally into 1 inch pieces
1/4 cup water
10 ounces lean, trimmed, boneless sirloin steak, cut into 1/4 inch strips
1/2 tsp salt
1/4 tsp freshly ground pepper
4 scallions, thinly sliced on the diagonal
1 large garlic clove, thinly sliced
24 cherry tomatoes, halved
1. Combine the asparagus and water in a skillet and bring to a boil. Reduce the heat, cover, and simmer until the asparagus is tender, about 2 minutes. Pour off the water.
2. Sprinkle the beef with the salt and pepper; add it to the asparagus along with the scallions and garlic. Saute until the beef is cooked through. Add the tomatoes and saute until heated through, about 2 minutes longer.
See you at the meeting,
Lorraine
Friday, March 20, 2009
Friday, March 13, 2009
WHY AM I EATING?
Hi Everyone,
Have you ever asked yourself the question - Why am I eating?
A friend of mine told me this story recently. She said - I used to go with a co-worker to get a latte and a brownie most afternoons around 3pm as a 'stress break' -- I changed that to a skinny latte and we split a brownie. Then I realized it was about 'getting away' and being with my friend and we started walking to the bakery and I would get water and occasionally a 'treat' skinny latte instead. It was about the friend, not the food.
Sometimes we do what we have always done without thinking. In order to change a behavior that is not helping us get where we WANT to go we need to rethink things that we do every day. We have to think about the comfort zone. Am I hungry? If I am, I should eat, if not recreational eating will not get me to my goal. Recreational eating is when I am eating because others are - or because others want me to. Taking care of ourselves without eating is something we need to develop. As in my story at the beginning visiting with a friend to relieve stress and relax does not require a brownie.
Check out the Week 4 book and the Reframing Tool. Reframing will help you manage your feeling in a more supportive way. A way that will help you get to your goal of weight loss success!!!!
Try this great kebab recipe -
ISLAND PORK AND PINEAPPLE KEBABS
Makes 4 servings - points value per serving 5
1/2 cup reduced sugar apricot preserves
1 Tablespoon lime juice
1 pound pork tenderloin, trimmed and cut into 20 chunks
16 fresh pineapple chunks
1 1/4 teaspoons jamaican jerk seasoning
1/2 teaspoon salt
1. Spray a broiler rack with nonstick spray and preheat the broiler.
2. To make the glaze, combine the preserves and lime juice in a small bowl; mix well and set aside.
3. Combine the pork, pineapple, jerk seasoning and salt in a medium bowl; toss to coat. Thread the pork and pineapple alternately on 4 (12 inch) metal skewers. Place the kebabs on the broiler rack and broil 5 inches from the heat, turning every 2 minutes, until the pork is cooked through, about 8 minutes. Brush the kebabs with half the glaze and broil 1 minute. Turn the kebabs, brush with remaining glaze, and broil until lightly browned, about 1 minute longer. Serve at once.
See you at the meeting!!!
Lorraine
Have you ever asked yourself the question - Why am I eating?
A friend of mine told me this story recently. She said - I used to go with a co-worker to get a latte and a brownie most afternoons around 3pm as a 'stress break' -- I changed that to a skinny latte and we split a brownie. Then I realized it was about 'getting away' and being with my friend and we started walking to the bakery and I would get water and occasionally a 'treat' skinny latte instead. It was about the friend, not the food.
Sometimes we do what we have always done without thinking. In order to change a behavior that is not helping us get where we WANT to go we need to rethink things that we do every day. We have to think about the comfort zone. Am I hungry? If I am, I should eat, if not recreational eating will not get me to my goal. Recreational eating is when I am eating because others are - or because others want me to. Taking care of ourselves without eating is something we need to develop. As in my story at the beginning visiting with a friend to relieve stress and relax does not require a brownie.
Check out the Week 4 book and the Reframing Tool. Reframing will help you manage your feeling in a more supportive way. A way that will help you get to your goal of weight loss success!!!!
Try this great kebab recipe -
ISLAND PORK AND PINEAPPLE KEBABS
Makes 4 servings - points value per serving 5
1/2 cup reduced sugar apricot preserves
1 Tablespoon lime juice
1 pound pork tenderloin, trimmed and cut into 20 chunks
16 fresh pineapple chunks
1 1/4 teaspoons jamaican jerk seasoning
1/2 teaspoon salt
1. Spray a broiler rack with nonstick spray and preheat the broiler.
2. To make the glaze, combine the preserves and lime juice in a small bowl; mix well and set aside.
3. Combine the pork, pineapple, jerk seasoning and salt in a medium bowl; toss to coat. Thread the pork and pineapple alternately on 4 (12 inch) metal skewers. Place the kebabs on the broiler rack and broil 5 inches from the heat, turning every 2 minutes, until the pork is cooked through, about 8 minutes. Brush the kebabs with half the glaze and broil 1 minute. Turn the kebabs, brush with remaining glaze, and broil until lightly browned, about 1 minute longer. Serve at once.
See you at the meeting!!!
Lorraine
Saturday, March 7, 2009
WORKOUTS
Hi Everyone,
Do you have a love/hate relationship with your workout clothes?? Do you look at those sneakers and hate them before you put them on to workout, but love them when it is time to take them off and relax!!! If you do I think you have a lot of company!!!!!!
We all know that daily activity is definitely important to our health. The latest recommendations from the American College of Sports Medicine and the American Heart Association are: in order to maintain health and reduce your risk for chronic disease (such as heart disease, high blood pressure, osteoporosis (loss of bone mass), certain cancers and type 2 diabetes), you should get a least 30 minutes of moderate-intensity exercise on 5 days per week.
At Weight Watchers we are not interested in training athletes, but in decreasing sedentary behavior.
Plus remember E= MF Exercise can equal more food.
What we need to do is find activity that we like to do and start with small doses. Start with 10 minutes a day. Or add ten minutes a day. When you go shopping walk around the mall for 10 minutes and then go into to store of your choice. Park 5 minutes away from work and walk to and from. Open your front door and walk out for 5 minutes and back for 5 minutes. Add 5 pound weights to your walk. Walk faster. All these things will get you moving in the right directions - Which one are you willing to do this week???
SPEEDY MOO SHU CHICKEN
Makes 4 servings
Points value per serving 5
3/4 pound skinless, boneless chicken thighs, cut into strips
1 (4 ounce) package sliced fresh shiitake mushrooms
1/8 teaspoon salt
3 cups coleslaw mix
2 Tablespoons hoisin sauce
4 (7 inch) fat free flour tortillas
1. To make the filling, spray a medium nonstick skillet with nonstick spray and set over medium high heat. Add the chicken and cook, stirring occasionally, until lightly browned and cooked through, 5-6 minutes; transfer to a plate.
2. Spray the skillet with more nonstick spray. Add the mushrooms and salt; cook, stirring occasionally, until the mushrooms are softened, 2-3 minutes. Add the coleslaw mix and cook, stirring occasionally, until the coleslaw is wilted, 2-3 minutes. Add the chicken and cook, stirring frequently, until heated through, about 1 minute. Remove the skillet from the heat and stir in the hoisin sauce.
3. While the vegetables are cooking, warm the tortillas according to package directions. Spoon 1/2 cup of the filling into each tortilla, roll up, and serve at once.
See you at the meeting!!!
Lorraine
Do you have a love/hate relationship with your workout clothes?? Do you look at those sneakers and hate them before you put them on to workout, but love them when it is time to take them off and relax!!! If you do I think you have a lot of company!!!!!!
We all know that daily activity is definitely important to our health. The latest recommendations from the American College of Sports Medicine and the American Heart Association are: in order to maintain health and reduce your risk for chronic disease (such as heart disease, high blood pressure, osteoporosis (loss of bone mass), certain cancers and type 2 diabetes), you should get a least 30 minutes of moderate-intensity exercise on 5 days per week.
At Weight Watchers we are not interested in training athletes, but in decreasing sedentary behavior.
Plus remember E= MF Exercise can equal more food.
What we need to do is find activity that we like to do and start with small doses. Start with 10 minutes a day. Or add ten minutes a day. When you go shopping walk around the mall for 10 minutes and then go into to store of your choice. Park 5 minutes away from work and walk to and from. Open your front door and walk out for 5 minutes and back for 5 minutes. Add 5 pound weights to your walk. Walk faster. All these things will get you moving in the right directions - Which one are you willing to do this week???
SPEEDY MOO SHU CHICKEN
Makes 4 servings
Points value per serving 5
3/4 pound skinless, boneless chicken thighs, cut into strips
1 (4 ounce) package sliced fresh shiitake mushrooms
1/8 teaspoon salt
3 cups coleslaw mix
2 Tablespoons hoisin sauce
4 (7 inch) fat free flour tortillas
1. To make the filling, spray a medium nonstick skillet with nonstick spray and set over medium high heat. Add the chicken and cook, stirring occasionally, until lightly browned and cooked through, 5-6 minutes; transfer to a plate.
2. Spray the skillet with more nonstick spray. Add the mushrooms and salt; cook, stirring occasionally, until the mushrooms are softened, 2-3 minutes. Add the coleslaw mix and cook, stirring occasionally, until the coleslaw is wilted, 2-3 minutes. Add the chicken and cook, stirring frequently, until heated through, about 1 minute. Remove the skillet from the heat and stir in the hoisin sauce.
3. While the vegetables are cooking, warm the tortillas according to package directions. Spoon 1/2 cup of the filling into each tortilla, roll up, and serve at once.
See you at the meeting!!!
Lorraine
Saturday, February 28, 2009
KEY TO SUCCESS - CHANGE
Hi Everyone,
Wouldn't it be nice if we could come to Weight Watchers, sign our name and the weight we wanted to lose would just be gone!!
We know that change is not that easy - and in order to keep the weight off we have to change the way we eat (and think about food) and keep it changed. This takes some time and trial and error. Sometimes we think we are all set, and on the right track everyday and then something happens and we go back to our old habits. It might be a vacation, or a favorite restaurant or even being with a certain person.
Remember that we are always a work in progress. We need to take action every day. Each day is a new opportunity to move toward our goal. Each day we need to ask ourselves - what can I do today to get me closer to where I want to be. Sometimes it may be only one small step. Planning a Weight Watchers friendly meal, walking for twenty minutes on our lunch hour, or making sure we get the healthy oil are all things that will help do that. These are all things we can celebrate at the end of the day. I did something today to help achieve my goal!!!!
Eleanor Roosevelt said "The chief cause of failure or unhappiness is trading what we want most for what we want at the moment."
Try this for a great Weight Watcher friendly dessert:
INSTANT CHOCOLATE HAZELNUT MOUSSE
4 servings - points value 3 per serving
1 1/2 Tablespoon chocolate hazelnut spread
4 Tablespoons chocolate syrup
2 1/4 cups fat-free whipped topping
1. Combine the chocolate-hazelnut spread and 3 Tablespoons of chocolate syrup in a medium bowl. Add 2 cups of the whipped topping, gently folding it in with a rubber spatula just until blended.
2. Spoon 1/2 cup of the mousse into each of 4 dessert goblets. Top each one with 1 Tablespoon whipped topping and 3/4 tsp chocolate syrup. Serve at once or refrigerate up to 2 days.
See you at the meeting!!
Lorraine
Wouldn't it be nice if we could come to Weight Watchers, sign our name and the weight we wanted to lose would just be gone!!
We know that change is not that easy - and in order to keep the weight off we have to change the way we eat (and think about food) and keep it changed. This takes some time and trial and error. Sometimes we think we are all set, and on the right track everyday and then something happens and we go back to our old habits. It might be a vacation, or a favorite restaurant or even being with a certain person.
Remember that we are always a work in progress. We need to take action every day. Each day is a new opportunity to move toward our goal. Each day we need to ask ourselves - what can I do today to get me closer to where I want to be. Sometimes it may be only one small step. Planning a Weight Watchers friendly meal, walking for twenty minutes on our lunch hour, or making sure we get the healthy oil are all things that will help do that. These are all things we can celebrate at the end of the day. I did something today to help achieve my goal!!!!
Eleanor Roosevelt said "The chief cause of failure or unhappiness is trading what we want most for what we want at the moment."
Try this for a great Weight Watcher friendly dessert:
INSTANT CHOCOLATE HAZELNUT MOUSSE
4 servings - points value 3 per serving
1 1/2 Tablespoon chocolate hazelnut spread
4 Tablespoons chocolate syrup
2 1/4 cups fat-free whipped topping
1. Combine the chocolate-hazelnut spread and 3 Tablespoons of chocolate syrup in a medium bowl. Add 2 cups of the whipped topping, gently folding it in with a rubber spatula just until blended.
2. Spoon 1/2 cup of the mousse into each of 4 dessert goblets. Top each one with 1 Tablespoon whipped topping and 3/4 tsp chocolate syrup. Serve at once or refrigerate up to 2 days.
See you at the meeting!!
Lorraine
Friday, February 20, 2009
MONITORING YOURSELF
Hi Everyone,
How does monitoring yourself benefit you?
There are lots of ways to monitor oneself. Tracking helps us make sure that we are eating the right amount of food as well as all the food groups that our bodies need each day. Using the comfort zone allows us to monitor our bodies need for food. Am I hungry, or am I just eating? Am I allowing myself to get too hungry so that when I eat I am overeating? Using the simply filling food technique (found in book #6) can help us to monitor ourselves without writing down everything we eat. We simply choice from the filling foods, use our comfort zone to eat the portions that feel right. And we still have the 35 points for the week to keep us satisfied.
Awareness and control can make a big difference in your program. And all of these techniques will help you get there. Nothing is final. The plan that you use will evolve as you go along. Feel free to try new approaches to your program and see how they work for you. Learning from experience is one of the habits we talked about in the meeting last week, and as you try new things that is just what you are doing.
"Don't focus on the days when you failed. Focus on all the days when you won. Keep a chart, monitor your successes, and don't give up." Robert Butterworth
APRICOT OAT BRAN MUFFINS
Points Value 2 - servings 12
You can use any dried fruit in these muffins. Try raisins, apples, or dates.
2 cups dry oat bran
1/4 cup packed brown sugar
1 tbsp baking powder
2 medium egg whites
1 cup buttermilk
1/3 cup molasses
1/2 cup unsweetened applesauce
3/4 cup dried apricot halves, finely chopped
Preheat oven to 450 F. Spray 12 muffin tins, set aside
In a large bowl, mix oat bran, brown sugar and baking powder. Make a well in the center of the mixture.
In another bowl; beat egg whites until foamy. Stir in buttermilk and molasses. Add buttermilk mixture to oat bran mixture and stir just until moistened. Fold in applesauce and apricots.
Spoon batter into muffin tin, filling each cup to the top. Bake until golden brown, 10 to 12 minutes. Remove from oven and cool 5 minutes. Remove muffins from tin and cool on a wire rack.
See you at the meeting.
Lorraine
How does monitoring yourself benefit you?
There are lots of ways to monitor oneself. Tracking helps us make sure that we are eating the right amount of food as well as all the food groups that our bodies need each day. Using the comfort zone allows us to monitor our bodies need for food. Am I hungry, or am I just eating? Am I allowing myself to get too hungry so that when I eat I am overeating? Using the simply filling food technique (found in book #6) can help us to monitor ourselves without writing down everything we eat. We simply choice from the filling foods, use our comfort zone to eat the portions that feel right. And we still have the 35 points for the week to keep us satisfied.
Awareness and control can make a big difference in your program. And all of these techniques will help you get there. Nothing is final. The plan that you use will evolve as you go along. Feel free to try new approaches to your program and see how they work for you. Learning from experience is one of the habits we talked about in the meeting last week, and as you try new things that is just what you are doing.
"Don't focus on the days when you failed. Focus on all the days when you won. Keep a chart, monitor your successes, and don't give up." Robert Butterworth
APRICOT OAT BRAN MUFFINS
Points Value 2 - servings 12
You can use any dried fruit in these muffins. Try raisins, apples, or dates.
2 cups dry oat bran
1/4 cup packed brown sugar
1 tbsp baking powder
2 medium egg whites
1 cup buttermilk
1/3 cup molasses
1/2 cup unsweetened applesauce
3/4 cup dried apricot halves, finely chopped
Preheat oven to 450 F. Spray 12 muffin tins, set aside
In a large bowl, mix oat bran, brown sugar and baking powder. Make a well in the center of the mixture.
In another bowl; beat egg whites until foamy. Stir in buttermilk and molasses. Add buttermilk mixture to oat bran mixture and stir just until moistened. Fold in applesauce and apricots.
Spoon batter into muffin tin, filling each cup to the top. Bake until golden brown, 10 to 12 minutes. Remove from oven and cool 5 minutes. Remove muffins from tin and cool on a wire rack.
See you at the meeting.
Lorraine
Friday, February 13, 2009
DEVELOPING HELPFUL HABITS
Hi Everyone,
Habits can be our friends or they can lead us down the same old road. When we hear ourselves saying "that is what I always do" we have to stop and reassess. Is this something that is helping me get to my goal - or - is this something I should rethink.
In our Week 4 book this year are the eight habits of successful members. There is a quiz to take at the beginning of the book to see which of these habits we are doing fine with and which are ones we could use a little work on.
Losing weight and keeping it off is about more than just the food. It's also about why I eat. It's about replacing negative thoughts with positive ones and negative habits with positive ones. It all begins with awareness. Notice the times and places that foster negative thoughts and behaviors. Replace negativity with a positive attitude. Remind yourself over and over again that weight loss is what you want and it is worth the hard work. Nothing tastes as good as thin feels!!
And Remember people who attend Weight Watchers meetings on a weekly basis lose three times more weight than those who go it alone!!!
Here is an interesting Quesadilla to try:
CHILE AND CHEESE QUESADILLAS
Makes 8 servings - points value of 5 each serving
8 oz light cream cheese
1 cup shredded reduced fat Mexican style cheese, or reduced fat Monterey Jack cheese
4 1/2 oz canned chipotle peppers, chopped
2 Tbsp cilantro, chopped
1 tsp chili powder
1 tsp black pepper
8 medium flour tortillas
1. Preheat oven to 350F. Coat a large baking sheet with cooking spray.
2. In a bowl, combine cream cheese, Mexican cheese, chiles, cilantro, chili powder and black pepper. Mix well.
3. Arrange 4 tortillas on prepared baking sheet. Spoon cheese mixture evenly onto each tortilla, leaving a 1/4 inch border around the edges. Top each with second tortilla and press down gently. Lightly coat with cooking spray. Cover with foil and bake 25 minutes.
4. Slice each quesadilla into 4 wedges and serve warm.
Yields 2 wedges per serving
See you at the meeting!!!!
Lorraine
Habits can be our friends or they can lead us down the same old road. When we hear ourselves saying "that is what I always do" we have to stop and reassess. Is this something that is helping me get to my goal - or - is this something I should rethink.
In our Week 4 book this year are the eight habits of successful members. There is a quiz to take at the beginning of the book to see which of these habits we are doing fine with and which are ones we could use a little work on.
Losing weight and keeping it off is about more than just the food. It's also about why I eat. It's about replacing negative thoughts with positive ones and negative habits with positive ones. It all begins with awareness. Notice the times and places that foster negative thoughts and behaviors. Replace negativity with a positive attitude. Remind yourself over and over again that weight loss is what you want and it is worth the hard work. Nothing tastes as good as thin feels!!
And Remember people who attend Weight Watchers meetings on a weekly basis lose three times more weight than those who go it alone!!!
Here is an interesting Quesadilla to try:
CHILE AND CHEESE QUESADILLAS
Makes 8 servings - points value of 5 each serving
8 oz light cream cheese
1 cup shredded reduced fat Mexican style cheese, or reduced fat Monterey Jack cheese
4 1/2 oz canned chipotle peppers, chopped
2 Tbsp cilantro, chopped
1 tsp chili powder
1 tsp black pepper
8 medium flour tortillas
1. Preheat oven to 350F. Coat a large baking sheet with cooking spray.
2. In a bowl, combine cream cheese, Mexican cheese, chiles, cilantro, chili powder and black pepper. Mix well.
3. Arrange 4 tortillas on prepared baking sheet. Spoon cheese mixture evenly onto each tortilla, leaving a 1/4 inch border around the edges. Top each with second tortilla and press down gently. Lightly coat with cooking spray. Cover with foil and bake 25 minutes.
4. Slice each quesadilla into 4 wedges and serve warm.
Yields 2 wedges per serving
See you at the meeting!!!!
Lorraine
Friday, February 6, 2009
ADVANCED SKILLS FOR WEIGHT LOSS
Hi Everyone,
At Weight Watchers we are dedicated to a lasting weight loss. This means as we follow the program our needs change. At first we are all looking for a weight loss, and we are excited when we get it. We think about eating the foods that will help to make it happen, and we perhaps do not eat some foods that we really like because we find them hard to control.
As time goes on we miss those foods that we really loved. We realize that we don't want to live forever without them. Maybe we need to control portion size and how often we eat them, but we need to learn to fit them in. The same goes for restaurant eating. At first we might not want to eat in a restaurant because we are not sure how to count the food - so we eat at home more. Then, as life happens we want to eat out with friends and family so we do not feel deprived. Our needs change.
Weight watchers is about keeping the weight off - I lost 37 pounds 20 years ago. At first I was only concerned with what I lost each week. But, as time went on I needed to learn to live my life. I started by focusing on my favorite foods and how I could fit them into my program. I did not need to eat them all in one day and then "pretend" I was only going to eat "weight watcher" foods from then on. I learned to use portion control with positive self talk - I can eat again tomorrow when I will have a new daily points target. I can plan in a treat this week using my 35 points and then a different one next week.
Weight Watchers' advanced skills, helpful habits and tools for living sure did help. At the meetings I asked questions, brought up my challenges and got lots of info from other members. Tips and ideas that I still use today. I truly believe the meetings are the magic.
How about some shrimp this week?
SAUTEED SHRIMP
4 servings - points value 3
1 spray olive oil cooking spray
2 tsp olive oil
1 pound shrimp
2 tbsp fresh lemon juice
1 tsp no salt lemon herb seasoning
1/4 tsp table salt
1/4 tsp black pepper
2 tbsp parsley
1. Coat a large skillet with cooking spray and set over medium heat; add oil and heat. Add shrimp and saute 1 minute.
2. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp. Saute until shrimp are bright pink and cooked through, about 3 minutes.
3. Remove from heat and stir in parsley. Yields about 3 ounces of shrimp per serving.
See you at the meeting!!!
Lorraine
At Weight Watchers we are dedicated to a lasting weight loss. This means as we follow the program our needs change. At first we are all looking for a weight loss, and we are excited when we get it. We think about eating the foods that will help to make it happen, and we perhaps do not eat some foods that we really like because we find them hard to control.
As time goes on we miss those foods that we really loved. We realize that we don't want to live forever without them. Maybe we need to control portion size and how often we eat them, but we need to learn to fit them in. The same goes for restaurant eating. At first we might not want to eat in a restaurant because we are not sure how to count the food - so we eat at home more. Then, as life happens we want to eat out with friends and family so we do not feel deprived. Our needs change.
Weight watchers is about keeping the weight off - I lost 37 pounds 20 years ago. At first I was only concerned with what I lost each week. But, as time went on I needed to learn to live my life. I started by focusing on my favorite foods and how I could fit them into my program. I did not need to eat them all in one day and then "pretend" I was only going to eat "weight watcher" foods from then on. I learned to use portion control with positive self talk - I can eat again tomorrow when I will have a new daily points target. I can plan in a treat this week using my 35 points and then a different one next week.
Weight Watchers' advanced skills, helpful habits and tools for living sure did help. At the meetings I asked questions, brought up my challenges and got lots of info from other members. Tips and ideas that I still use today. I truly believe the meetings are the magic.
How about some shrimp this week?
SAUTEED SHRIMP
4 servings - points value 3
1 spray olive oil cooking spray
2 tsp olive oil
1 pound shrimp
2 tbsp fresh lemon juice
1 tsp no salt lemon herb seasoning
1/4 tsp table salt
1/4 tsp black pepper
2 tbsp parsley
1. Coat a large skillet with cooking spray and set over medium heat; add oil and heat. Add shrimp and saute 1 minute.
2. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp. Saute until shrimp are bright pink and cooked through, about 3 minutes.
3. Remove from heat and stir in parsley. Yields about 3 ounces of shrimp per serving.
See you at the meeting!!!
Lorraine
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