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My dinner tonight was very yummy and was major comfort food! The original recipe for the meatloaf muffins came from one of my favorite cooking magazines Cuisine at Home. However the original recipe called for ground chuck, whole milk and whole eggs. Overall not the most diet friendly. I have always made them with ground turkey, but this time I took what I learned from Roni’s Southwestern Turkey Burgers and included more veggies and used oatmeal and a little parmesan for flavor. The turkey was also extra lean/99% fat free! They were delicious, flavorful and plenty moist.

I also lightened up a twice baked potato. I love this style of spud, but because of the butter and cheese had relished them to Christmas only. But with low fat cheese and greek yogurt you get a really delicious version!

Are you a big meatloaf fan? If so, share your tasty secrets!!

Turkey Meatloaf Muffins
20 oz extra lean ground turkey
4 button mushrooms finely diced
1 cup finely diced onion
1/2 finely diced bell pepper
1 small finely diced zucchini
3 garlic cloves minced
1/2 cup egg beaters
1/2 cup oatmeal
1/4 cup grated parmesan
1 tsp thyme
1 tsp basil
1 tsp garlic powder
1 tsp onion powder
salt & pepper

1/3 cup ketchup
1/3 cup dijon
1/3 cup brown sugar

Combine meatloaf ingredients, don’t overmix. Scoop into 12 sprayed muffin tin cups (one heaping ice cream scoop works for me). Top with sauce (don’t skip it is so good!). Bake at 400 degrees for 25 minutes.

Serving Size: 2 muffins for 5 WW points.

Twice Baked Potatoes
This recipe will vary based on the size of your potatoes, I purposely chose small potatoes to keep the points low. But a full potato (two halves) was more than I could finish!
4 small baking potatoes
4 oz non fat greek yogurt (ff sour cream would work)
1/4 cup fat free half and half
1/3 cup chopped green onion
2/3 cup low fat shredded cheese (I used WW brand)
Salt and Pepper

Bake potatoes at 400 degrees for 40 minutes wrapped in foil (you want the insides silky soft). Let cool so you can handle without burning off your skin! Split in half and scoop out insides, leaving enough to keep the skin as a sturdy vessel. Add yogurt and begin to mash with potato masher, add milk until creamy. Mix in green onions, and 1/3 cup cheese. Season with salt and pepper.

Place potato shells in baking dish, season with salt and pepper. Fill each evenly. Top with remaining cheese. Bake at 400 degrees until cheese is melted, bubbly and the outside a slightly golden and crispy.

Serving size: 2 potato halves for 3 points (again this is for a small potato, the size of the potato really matters!!)


Sorry for the no post last week! It was a busy weekend at work, and I just didn’t feel like making a menu! I ended up improvising all week, which worked out fine (thank god for freezer meals!) and I stayed on plan all week! I was down 2.6 this and 2.4 last week! I seem to be losing really consistently (yeah!). Today I earned my first activity point! When you do above average exercise, you earn activity points (Sex in the City fans insert obvious jokes here!). I have been using the treadmill, but honestly haven’t been working very hard. I did my first Firm video, I have done these before and they really do work! But like all diet exercise programs, you have to do them :-)!

In blog news, I am working on a redesign! I am a web designer and my blog is incredibly boring. So I am working on customizing it to make it more my style. I am working on a couple of blogs for work right now, so this will be good practice figuring out the custom css work arounds. (ending techie speak now!)

Menu 2/22 – 2/27

Breakfast: Pumpkin Muffins, Frittatta
Dinner: Quick Whole Wheat Bread, Spicy Lentil Chili

Turkey Mini-Meatloaves, Potatoes, Broccoli

Stir Fry and Rice

Pork Chops, Fingerling Potatoes, Salad

Burger night!

Dinner Out!

For more menus visit:

OH! I made some super yummy pumpkin muffins this morning! Soo good! I am starting to really get a feel for how to make baking modifications to recipes to make them work for my point allotments. I am constantly amazed how many recipes from sites like Cooking Light that are supposed to be light that are still 7 – 8 points (300 calories+). These are 3 points, nice amount of spice with a tender crumb. It was such a rainy day today, it was nice to stay in and enjoy these!

Pumpkin Muffins

1 3/4 cup AP Flour
1 cup Whole Wheat Pastry Flour
1 cup Sugar
1 tbl Baking Powder
1 tsp Baking Soda
1 tbl Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1/4 tsp Allspice
1/2 tsp Salt
1 cup Pumpkin
3/4 Fat Free Greek Yogurt (FF Sour Cream would sub)
1/3 cup Fat Free Milk
1/4 cup Canola Oil
1 tsp Vanilla
1 Egg
1 Egg White
1 tbl Turbinado Sugar
1 tsp Brown Sugar

Whisk together dry ingredients and spices, make a well in the center. Combine wet ingredients (through eggs) with a whisk. Pour wet into dry mix until just combined (don’t over mix!). Spoon into 18 sprayed muffin cups. Combine turbinado sugar and brown sugar, sprinkle on top. Bake at 375 for 20 – 25 minutes. Approx 3 points.

Menu Plan Monday

So the last two weeks have been fairly chaotic. Between major work deadlines, a broken toilet and the capper was a nasty cold over the weekend!

The good news is I am beginning to understand how this whole weight watchers lifestyle should work. I am starting to figure out how to put a plate, meal and hopefully a whole day together to make a satisfying plan that covers my bases nutritionally. The big thing is incorporating more vegetables, making them at least half of my lunch and dinner. I made a big batch of the famous zero point soup and have been using that for snacks as well as adding it to a meal as need be. I know this seems pretty basic and simple, but I don’t think I really understood it until last week.

Also, I am having trouble with Friday nights! I weigh-in on Saturday mornings and I also almost always go out and having a couple of cocktails Friday night. I think this is definitely weighing me down. I was up a couple of pounds between Friday morning and Saturday morning. And even though I am counting the points, I think it is doing me harm on Saturday morning. I think I am going to skip my Friday cocktail and see if makes a big difference this week!

Menu 2/6 – 2/13

Monday: Macaroni & Four Cheese, salad
Tuesday: Pork Chops with Mushroom Sauce, Mashers, Garlic Broccoli (inspired by Roni’s)
Wednesday: Southwestern Turkey Burgers, Oven Onion and Zucchini Rings, Veggies and FF Dip
Thursday: Spaghetti, Meatballs, Asparagus (a freezer meal . . . yeah!)
Friday: ??? probably dinner out (hold me, I’m scared!)
Saturday Breakfast: Stuffed Strawberry French Toast

I made the Macaroni & Four Cheese tonight. I was a little unsure about this recipe with the squash in it. I only used one package of the frozen squash and it worked out fine. I also upped the cayenne (of course!) and added some dried thyme and basil to the crumb topping. It was excellent. I definitely tasted the squash, which made it less cheesy but still really good. I also used lowfat cheese which I think next time I would add a little real sharp cheddar to up the cheese taste. But it was great comfort food, which after being sick this weekend really tasted good. And my non-mac and cheese eating boy really liked it!!!