A Waistline Is A Terrible Thing To Waste!!

Blessed are those who hunger and thirst, for they are sticking to their diets.  ~Author Unknown

So I have known for a while that the baby weight was not coming off.  I kept baking and eating and ignoring the obvious tightening of the pants and rubbing of the thighs.  I had done a great job while I was on maternity leave but shortly there after I found it hard to make time for the gym and eat right with work, baby and husband (oh, and two dogs).

After avoiding the mirror and lingerie for months, I finally took a good look and said NO MORE!!!  So back on my weight watchers diet I went, which allows me to eat anything I want in moderation (it's the only way I loose weight and maintain it off) along with some exercise.

But to be honest, it's hard to battle the need for tacos, pasta, and sweets.  So when my sister was in town and pointed my attention to Hungry-Girl.com I became very excited.  The Hungry Girl has a website, books and a new show on Food Network and the best part is that she replaces food that we love with low fat versions that actually taste good.

So far I've tried her Tequila Shrimp (tacos) and her white lasagna to great success! Each of these delicious recipes calls for under 300 calorie a serving portions.

Here are the two recipes I used with my minor changes for servings and other matters (I made them for 4 people--enough for dinner for two and leftovers; because who wants to cook two nights in a row?) Or save it for a yummy lunch option! 

Tequila Shrimp:
2 onions (any onion will do)
1 garlic head, (diced or minced)
cilantro
4 Romana tomatoes
Shrimp (frozen or fresh--also if small use about a 50 count or 6 jumbo per person)
lime juice (fresh or from bottle)
Tequila

Whole Wheat tortilla is optional (2 per person)

Cook: in large skillet cook the onions, garlic, tomatoes  let it simmer in its own juices for about 5 minutes, then add the tequila for about 1 minute (burn off alcohol) and throw in the shrimp, lime juice and cilantro..let it simmer over medium heat for about another 5 minutes or until the shrimp is pink (cooked). 

This was delish and very satisfying!!

White Lasagna
3 medium zucchini, ends removed (because I hate zucchini I used Green squash)
1 cup of fat free ricotta cheese
1/4 cup liquid egg whites (or 2 large egg whites)
1 tsp chopped or minced garlic
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
1 1/2 cup chopped mushrooms (i used baby bellas)
2 cups chopped spinach (frozen is fine, just thaw out)
3/4 cup fat free sour cream
4 wedges of Laughing Cow Light Creamy Swiss (i took me forever to find this, 10 supermarkets later and a second trip I found it at Winn Dixie, Publix doesn't seem to carry it in Florida)
4 tbsp reduce fat Parmesan grated topping (i couldn't find this so I skipped it)
4 sheets oven ready lasagna noodles (Ronzoni makes some; this does not need to be cooked before putting in oven...who knew right?)
1/2 cup shredded part skim mozzarella cheese

Cook: at 425 degrees

• Slice zucchini or squash in half with wise, and then slice each half lenghtwise (1/4 inch thick strips)
• Medium bowl combine ricotta, egg whites, garlic, oregano, basil, salt and pepper. Stir
• In Skillet sprayed with nonstick spray on medium heat on stove add mushrooms.  Stir and let cook until softened (they darkened and shrink a bit) about 4 min.  ADD spinach and cook until wilted and moisture evaporated (3 more min.)  Remove and let cool
• Take the mushroom-spinach mix, blot with towels the excess moisture and place with ricotta mixture, stir.
• Re-spray Skillet at same heat and cook zucchini or squash in batches until softened and slightly brown; about 2 min per side.
• Take microwave safe bowl and combine sour cream, cheese wedges (cut into small pieces), the parm cheese if using, and salt and pepper (1/8 tsp each).  Microwave 40 seconds at a time, stirring every time until smooth and warm.
• Spray baking pan with nonstick spray (8 x 8) and place 1/3 of zucchini or squash at bottom. top that with half of ricotta-veggie mix, and top that with 2 lasagna sheets, follow by 1/3 of white sauce.
• repeat layers (z or s, ricotta-veg, lasagna, sauce) top with last of zucchini or squash, sauce and mozzarella.
• bake for 25-30 min (or cheese is crispy brown)

This was so good and totally carb satisfying.  Only 7 pts under weigh watchers and each serving (4) is 290 calories.

Quick Weeknight Dinner: Perhaps these recipes seem too daunting and you need something you can cook in half an hour, then try this delish cod recipe.  I came up with this on my own and its about 9 points per serving.

2 (4oz) fillet of cod, fresh or if frozen thawed out.
2 tbsp of butter, soft
2-3 sprigs of rosemary
1 lemon
1/2 a can of large crushed tomatoes
2 tsp Italian seasoning
1 cup of cooked rice (brown or white)
salt and pepper to taste (1/2 tsp of each)

In small bowl combine the butter, rosermary (off the stem) and juice from half of a lemon, set aside.  In a large sauce pan, heat over low medium heat the tomatoes, 1 tsp of italian seasoning and salt and pepper.  Take the cod and rub the lemon/herb/butter mixture on top of the cod (cover completely).  Take the cod and place it on top of the tomatoes in saucepan, add salt and pepper.  Cook on stove top at medium heat for about 15-20 minutes.  Then transfer to the oven for another 10-15 minutes, until cooked. 

Take out of the oven and place with white rice. Squeeze the rest of the lemon juice over the fish and tomato sauce (and rice if you like).  Enjoy!










Of course you can't forget dessert!!! Because baking is a little more technical I included step by step pictures!!Here is a recipe I found for 2 inch brownies for 137 calories a piece.

need: 9 inch pan sprayed with non stick veggie spray and line bottom with parchment or wax paper

makes: 16, 2 inch squares
BROWNIES1/2 cup dutch process cocoa powder
1 cup all purpose flour
1 tsp baking powder
3 tbsp unsalted butter, melted
1 cup granulated sugar
1/2 cup dark brown sugar
2 large egg whites
1/2 cup unsweetened applesauce (just stole from baby food container)
2 tsp vanilla extract

Here is a tip: you can use egg whites from carton, instead of separating the eggs (i just used the left over after the white lasagna); for the brownies use about 1/3 cup if using carton egg whites!

• set oven at 350 degrees

• sift cocoa, flour, baking powder, and salt into bowl.  (tip : if you don't have sifter use whisk)

• beat butter and sugar together, until well combined.  ADD brown sugar, egg whites, applesauce and vanilla--ONE AT A TIME, beating until smooth and scraping down sides after each addition.

• stir in dry ingredients half a cup at a time, mixing well after each addition.
• bake in pan for about 25-30 min.
• cool on rack for 5 min, then invert out of pan and on rack, peeling off paper, invert again and let it cool.
• cut into 2 inch squares and enjoy!!

Don't say goodbye to your waistline, say see you soon...goodbye implies that you will never see it again!!!