Does anybody know what day it is?

I only ask because with this long weekend I am struggling with that a bit!  Not that I am complaining mind you…no sirrreee….I take these “mini” vacations any way I can get em!  Is anyone excited and ramped up about the new plan?  Are you attending a meeting tomorrow?  I sure am!  You seem to get more to eat on the new plan…even if things “cost” more in terms of points…

Ok on to some cooking!  Being that I love Mexican food, in any way shape or form…this one sounds good, even though I haven’t tried it yet…I did make a good Mexican meatloaf tonight for dinner…made it up on the fly….

Bean Burrito Soup 

by Winner's Circle, from Weight Watchers Publishing Group

5 Points Plus (4 Points-old system)

4 Servings 

The family will love this “burrito in a bowl”—a soup of chunky vegetables, beans, and broth, colorfully topped with tortilla, cheese, sour cream, and cilantro. 

Ingredients

2 c reduced-sodium chicken broth    

16 oz fat-free canned refried beans    

16 oz frozen mixed vegetables    

2 T Diced green chilies, mild variety  

2 medium garlic cloves, minced    

1 T chili powder    

1 6-inch tortilla, flour, fat-free, cut into thin strips (about 1⁄2 cup)    

6 T low-fat shredded cheddar cheese    

6 T fat-free sour cream    

3 T cilantro, fresh, chopped   

 

Instructions

Bring the broth and beans to a boil in a large saucepan over medium-high heat. Add the mixed vegetables, chilies, garlic, and chili powder; return to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the vegetables are tender, about 6 minutes. 

Divide the soup evenly among 4 bowls.

Top each bowl with about 2 tablespoons tortilla strips, 1 1⁄2 tablespoons each of cheese and sour cream, then a sprinkling of chopped cilantro. 

Yields 1 1⁄2 cups soup with toppings per serving.

Oh Happy Day!!

I certainly don’t have a lot of clothes to wear that actually fit me properly…and being that I hate to shop…the problem isn’t fixing itself!  Anyhooo…I decided I needed something decent to wear for Turkey day and preferably something that didn’t make me resemble said bird…Sooooo I braved the stores at lunch hour today (OK, one store) and mind you this was not one of my usual big girl places, this was a REGULAR store… and guess what??? I have 2 new pairs of pants and a nice sweater!! (YES, FOR ME AND YES, THEY FIT!!!) I am not saying I am “there” yet, cuz, no way, no how, am I!  But I am saying I was able to look in the mirror (FULL LENGTH, you know) and not be absolutely disgusted with my fat self!! I actually felt like I looked nice!! How cool is that??? Anybody care to tell me if they have dared to shop lately?

Gobble, Gobble, Gobble – NO DON’T!!! I AM KIDDING!

Happy Thanksgiving to all!  The holidays are starting, and for a “foodaholic” such as me-self, this is a scary, scary thing!  I mean I love food and I am not using the term love lightly here either folks!  I love to eat, I love to cook good stuff, I just hate being fat!!  I have to wonder sometimes why life just couldn’t be simple…I could sit around on my arse eating Bon Bons’ (ok, realistically for me it would be CHEESE) all day and have the body of say…Jessica Alba, or one of those Sports Illustrated swimsuit chicks…never mind that I have a good twenty years on them (no comments from the peanut gallery, here lets just use that nice round number!)…but it just ain’t gonna happen friends, which brings us all here! 
 
Any thoughts or feelings on the new plan?  I think maybe we will be thrilled with the fact that we get more food in a day….and can still lose weight!
 
How about a little on the side today for Turkey Day – settle down – I meant side dishes!!  It is Sideways Wednesday after all….
 
Oh and if you are making pumpkin pie, don’t forget to check the blog for that fabulous low point recipe I put up awhile ago! 
 
Cranberry Pineapple Sauce 
1 Points Plus (1 Point-old system)
12 Servings
Makes 3 Cups
 
Ingredients
 
8 oz cranberries    
20 oz canned pineapple, packed in juice    
1/3 c SPLENDA® No Calorie Sweetener, or sugar - doesn't change the points value!    
 
Instructions
 
Drain liquid from pineapples into a measuring cup. Add water so that you have a total of 1 cup liquid. Add to sauce pan with Splenda and bring to a boil.
Place cranberries in a food processor or chopper and chop fine. Add to pan and stir well. Cook over medium heat, stirring occasionally, until thick (about 10 minutes).
Place pineapple in a food processor and chop. Add crushed pineapples to cranberry sauce and cook one more minute.
Allow to cool then place in a covered container and refrigerate overnight.
 
www.skinnytaste.com

Monday – New Stuff to Talk About!

Well, I have been particularly neglectful of all of you for the last couple of days due to all of those parties I hosted!  And believe you me, I can’t party like I used to!! I spent a huge amount of time horizontal yesterday!!!  Anyway, I am hoping you will forgive me for wimping out on you the last few days!!  Lord, am I getting old or what!??!!

OK, now for the good stuff!! As most of you may have noticed on the WW website, they keep talking about something new that is coming next week…If you are anything like me, my motto is “if it ain’t broke – don’t fix it!!!!” That being said, I have had the distinct honor and pleasure of trying out this “something new” a little early!!  (I KNOW – LITTLE OLE ME! – No cracks about referring to myself as little please – I AM WORKIN’ ON THAT – RIGHT ALONG WITH YOU!!!)

While I can’t reveal much until next week, I will say this, DON’T WORRY!! It’s all good!!  I can say this…all fruit is FREE – YES THAT’S RIGHT, EVEN BANANAS!! Go figure!  Another thing I can say is that I feel like I GET TO EAT MORE!!

So now for something Slow on Slow Cooker Monday!  This one is from the Eating Well website and I haven’t tried it yet!

Slow Cooker Black Bean Mushroom Chili 

6 Points Plus (4 Points-old system)

10 Servings

Ingredients

1 lb dry black beans, rinsed    

1 T Extra virgin olive oil    

1/4 c Mustard seeds    

2 T chili powder    

1 1/2 t Ground cumin    

1/2 t ground cardamom    

2 medium onions, coarsely chopped    

1 lbs mushrooms, sliced    

8 oz chopped tomatillos, husked, rinsed and coarsely chopped    

1/4 c water    

5 1/2 c vegetable broth    

6 oz canned tomato paste    

1 1/2 T canned chipotle peppers in adobo sauce, minced     

Instructions

1. Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain the beans, discarding soaking liquid.

2. Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles; mix well.

3. Place the beans in a 5- to 6-quart slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.

4. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges. (Add points for these items!!)

Stove Top Variation:

Total: 4 1/2 hours

In Step 2, increase broth to 8-1/2 cups.

Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.

Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove the outer husk and rinse them well before using.