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**4-8-06** re: WWs
Ok, the first recipe I want to recommend is the meatloaf with chive mashed potatoes on the website. I wasn't crazy about the potatoes, but my family liked them so give them a shot. The meatloaf is really good. Make sure you use a full onion though. I forgot the onion the second time I made it and it wasn't nearly as moist. I also subbed bread crumbs for the oats since I didn't have any oats.
LB is definitely right about alcohol. It's the hardest part about adjusting to the new program for me. For snacks I do things like white cheddar popcorn and edamame (I buy the frozen bags). Protein seems to be less points so I try to incorporate more into my diet. I love that I can have a roast beef sandwich instead of turkey and not blow all my points. The other biggest recommendation I have is to measure everything. Use measuring cups, spoons, a food scale, etc. If you eyeball things you're going to throw your points out of whack.
I have another recipe I love but it's in my old WW cookbook so I don't know the points plus values. It's garlic roasted chicken with gravy. It's a little bit of a pain to prep but it's amazing! You can plug the ingredients in online to figure out the new points plus values.
Re: **4-8-06** re: WWs
Butting in: I'm not on WW, but a friend of mine gave me this awesome WW recipe that I love! I don't know the points, but I'm sure you could search the name and find out. It's called Bubble Up Enchilada. I make it a couple times a month.
INSTRUCTIONS
1 Tbsp olive oil
3 tsp garlic clove(s) or 1 tblsp minced from jar
1 medium onion(s), diced {I hate onion, so I always leave this out}
1 pound(s) Turkey, ground, 93% lean/7% fat, raw
10 oz canned enchilada sauce
8 oz canned tomato sauce
12 oz small lower-fat biscuit, prepared from refrigerated dough, seperated and quartered
1 1/4 cup(s) Weight Watchers Reduced Fat Shredded Mexican-Style Cheese
Preheat oven to 350 degrees. Heat oil in skillet, add diced onion and brown turkey and drain if needed. Add mexican seasonings if desired (cumin, chili powder, cayanne). {I add all of these}
In a large bowl, mix enchilada and tomato sauce. Add meat and onion mixture. Add quartered raw biscuts and stir until coated.
Pour mixture into sprayed 9x13 casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.