Southern Weight Watchers

I had to do my monthly weigh in so found a WW meeting not far away from us.  They have 2 meetings a week in Greensboro, SC and both are on Tuesday, one at 12:00 and the other at 5:30.  Larry was playing golf this morning so it was perfect.  I stayed for the meeting where we talked about Thanksgiving menus.  They wanted to know what a "Yankee" menu consists of.

I even won a door prize - Cinnamon Crumb bar.  The hardest part was not eating all morning.  I wasn't even going to have coffee but I broke down.  I was concerned about how much I was going to weight because I've been away for weeks without weighing myself.  I felt good when I was only up .6 pounds.
- Posted from my iPhone

Location:Carey Station Rd,Greensboro,United States

After the meeting I went to Publix and got some more 2/1 diet Swiss Miss Cocoa - what a deal and came home for lunch & breakfast combo.  Then I was ready for a nap so I took my audio book out to the couch on the porch and layed down to listen and fell asleep.  When Larry woke me at 5:00 (when I wanted to make dinner) I eventually roused myself enough to open my eyes and just had to take some pictures. 

We went inside and made dinner.  The recipe was one we sampled at Publix yesterday for Cod Saute with Citrus Bernaise.

We adapted the recipe quite a bit to reduce the calories but the following is the original and here is the link.

Cod Sauté With Citrus Béarnaise

Ingredients
1 large egg, beaten (or 1/4 cup egg substitute)
1/2 cup Italian bread crumbs
1/4 cup flour
1 teaspoon seasoned salt
4 cod loins (20 oz), thawed
3 tablespoons butter, divided
1 cup reduced-fat milk
1 packet Béarnaise sauce mix (about 1 oz)
juice of 1/2 lemon

Prep

• Place egg and bread crumbs in separate bowls.
• Combine flour and seasoned salt in third bowl.

Steps

1. Preheat large sauté pan on medium heat 3–4 minutes. Dip fish in flour (coating both sides) then dip into egg (allowing excess to drip off.) Finally, dip into bread crumbs.
2. Place 2 tablespoons butter in pan, then add fish; cook 3-4 minutes on each side or until golden and 145°F (or ­flesh separates easily).
3. Combine milk and sauce in saucepan on medium-high. Stir in remaining 1 tablespoon butter and bring to a boil, stirring often.
4. Reduce heat to medium; cook, stirring continually, until sauce thickens. Squeeze juice of one-half lemon (about 1 tablespoon) into sauce; stir until well blended. Serve sauce over fish.

A Great Egg Sandwich

When I came home from working tonight, I wanted to have something light and since we were leaving town on Friday, I also wanted to help clean out the refrigerator.  I came up with the best dinner so I need to remember to make it again.  It was so simple too.  I used to love Eggbeater sandwiches made on an English muffin with a slice of tomato and onion but this one was even better.


Eggbeater Sandwich
1 flatout
1/4 -1/2 cup eggbeaters, cooked
1oz Laughing Cow cheese (I used Queso Fresco & Chipotle)

Warm the Flatout in the microwave for 10 sec
Spread with cheese.  Add cooked egg and fold.

I had a Weight Watcher chocolate smoothie and Weight Watcher Popped Barbeque Potato Crisps on the side.

PointsPlus Values
Sandwich - 4
Smoothie - 2
Crisps - 2
Total : 8 PointsPlus

Smoothie

I am searching for the perfect smoothie so I've been trying out different recipes.
Here's my first try which was good but I was looking for something with less points plus.
I also discovered that using frozen bananas works better than fresh ones for giving the smoothie more thickness.

Smoothie with Juice
1 cup orange mango juice (any juice would work)
6 oz fat free yogurt
1/2 cup skim milk
1/2 frozen banana
1 cup frozen other fruit (mixed is good)
 6 points plus - this one I gave to Larry


Smoothie with Crystal Light
1 1/2 cups Fruit Punch Crystal Light
1 envelope Weight Watcher Vanilla Smoothie
1/2 frozen banana
1 cup mixed frozen fruit
2 points plus

Combine all ingredients in blender and process at Frappe until smooth.
Add more liquid if you want it thinner.