Weight Watchers Feast

Okay, so (Oh Queso! Little joke between Kim and I...), our eldest son put the hammer down and the whole family is either back on Weight Watchers or counting calories. We've got several pounds (between the six of us) to lose. So I'm reverting back to my Weight Watchers program. It really is awesome; I started the program last year right around this time, Halloween as a matter of fact, and by the time my son's wedding came around on January 9th, I'd lost 15 pounds. It was a wonderful feeling. And I kept it off for a while, but with all this cooking and wine, and wine, I've gained 10 pounds back. I've never really dieted before, didn't even start seriously thinking about it until I turned 39 when my metabolism starting playing horrible tricks on me. So this is an eye-opener. I think what I love the most is the science of it. I like to be able to break foods down and figure out exactly what's in there. I also like re-styling recipes to work with the program, using low fat ingredients and sugar substitutes. And besides Weight Watchers, there are so many good, reputable programs out there and great helps, like "Hungry Girl," -you have so many tools at hand, you can't go wrong. Okay, sorry, sounds like I'm doing a commercial.
The point is, tonight's dinner was really good, filling, good for us, and based on Weight Watchers recipes. In the picture above, the thing that looks like a meatball is really a Turkey Meatloaf Muffin (I know, sounds weird) but it's so good. It's one of the currently featured recipes on the Weight Watchers site. The only thing I did differently was I made half-batch, added less salt, but added a small packet of Hidden Valley Ranch Buttermilk Dressing. For you point counters, that's 3 points per muffin and the dressing packet didn't add any!
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=111811
The "salad" is Apple and Carrot Salad and here's that link:
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=142391
That one's only 1 point per serving.
And the blanched asparagus is drizzled with some of my friend Julio's "Go-To" dressing, and here's what he said if I blogged it: "If you blog the Cilantro-Basil dressing make sure you give credit to LA FONDA SAN MIGUEL in Austin. It's from their cookbook. It's a dressing I rely on when we have last minute guests!!"
Well Julio, you were totally correct. That dressing is awesome! I haven't figured the point value for it in Weight Watchers--I'm sure it's a few just for the fact that it's oil based, but it is so flavorful and fresh that I'm sure it's worth it. And I only used a tablespoon or two for the drizzle. I can't wait to use it tomorrow on a salad. Just look at the color!
















So enjoy these recipes and feel good about eating right! Thanks to all the contributors.