Living the Lifestyle: Wednesday, July 12, 2017
DavidKuhnsSr
Posts: 7,303 Member
Everyone says it, but just how do you do it? How do you take the guidelines of the WW program and turn them into a lifestyle you can live every day...from now on? That is what we are here to explore. Each weekday, a new topic is offered up for discussion. Newbie? Join in! Veteran? Join in! Your thoughts may be just what someone else needs to hear.
Monday -- 88olds
Tuesday -- whathapnd (Emmie)
Wednesday --David Kuhns
Thursday -- Rachel0778
Friday -- misterhub
Today's topic: Go-to recipes
As a longtime IM guy, I need to adjust from time to time and will do so by turning back to foods that worked for me when I was losing in the first place. An example is an Asian-style soup recipe I found online. It has lots of mushrooms, bean sprouts and other vegies, some water chestnuts, for crunch, and soy sauce - and eight years ago was listed as zero points. I can add a protein to it - chicken, shrimp, tofu, etc. - and it is filling and satisfying. I might whip up a pot today.
Do you have any point-friendly recipes you find yourself going to repeatedly?
Monday -- 88olds
Tuesday -- whathapnd (Emmie)
Wednesday --David Kuhns
Thursday -- Rachel0778
Friday -- misterhub
Today's topic: Go-to recipes
As a longtime IM guy, I need to adjust from time to time and will do so by turning back to foods that worked for me when I was losing in the first place. An example is an Asian-style soup recipe I found online. It has lots of mushrooms, bean sprouts and other vegies, some water chestnuts, for crunch, and soy sauce - and eight years ago was listed as zero points. I can add a protein to it - chicken, shrimp, tofu, etc. - and it is filling and satisfying. I might whip up a pot today.
Do you have any point-friendly recipes you find yourself going to repeatedly?
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Replies
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Like you David I sometimes make the vegetable soup from WW. 0 pts. and add chicken for protein.0
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I also go with the zero point soup. Hummus is another go-to for me. Mostly, I like to return to simple. When I return to the basics, I try to make my meals as simple as is possible.0
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I like tasty "recipe" food but eat simply most days. I like my veggie omelette ďaily with sriracha mixed in raw egg and egg whites ( adds color to egg whites and garlicy overtone but not that much heat) with pre-shredded carrot and kale. Topped with Iguana Island pepper sauce. Eat a lot of pan steamed chicken breasts and seasonal veggiès. Favorite WW recipe was cuban style slow cooker pork.1
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Mine is black beans and brown rice topped with 2 cups of steamed vegetables. Then we top it with a yogurt curry sauce. The yogurt sauce is plain yogurt with spices mixed in, no cooking or anything fancy. This is so good. We have it about once a week.1
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Lately we have been making a very simple dish. We pull out a cookie pan and line it with aluminum foil. Then we cut up chicken, broccoli, asparagus and chunks of sweet potatoes or yukon gold, or both. Throw it all in a bowl and add olive oil, thyme, parsley salt pepper and onion powder. Stir it all up and spread it out on the aluminum foil. Cook at 375 for about 45 minutes. Certainly not a 0 point meal, but very easy to make and tastes really good. Makes great left overs.
I think we got this from one of those Facebook "Tasty" recipes1 -
I eat the same stuff a lot. And my meals tend to be pretty basic. Really there's not that much to change. My scale starts to creep up when my portions get bigger (even though my food scale remains on the counter), my treats become more frequent or my activity goes down.
To get back to the question, I guess I'm saying I've never left my point friendly meals.
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I tend to be a creature of habit - I tend to repeat meals a lot.
My new favorite is a asian style wonton soup made with chicken broth, 2 tbsp oil, mushrooms, Napa cabbage, celery, green onion and chicken/cilantro wontons (from Costco) - about 200 cals/serving and very tasty.
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I tend to make stir fried vegetables & add a bottle sauce & protein. Its essentially the same meal, but one night its Thai peanut sauce, the next its Chicken Tikka Masala, the next its a curry, the next its marinara.
Murple1 -
I don't have anything to offer here but appreciate many of the yummy-sounding dishes you've all suggested.0
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Here's a nice summer recipe. I probably make this once a week:
1 cucumber, peeled and sliced
about 1/4 sweet onion, sliced thinly or in thin strips
cider vinegar, about 1/2 cup
a couple tablespoons water
Splenda (I start with 1/4 cup of the pourable kind and adjust after marinating)
salt, pepper, dill to taste (dill can take over quickly so start low and add to taste)
Throw in a container with tight fitting lid. Refrigerate for a couple of hours or overnight. Serve. This will hold pretty well over several days in the fridge.
Zero points. I remember my grandmother making this when I was a kid (she used Sweet and Low back then). My grandfather had diabetes so she worked to find things that could be made with lower sugar content. My mom used to make it and would occasionally add tomatoes, but I'm more of a purist.
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My mom used to make this too -- its like "unaged pickles".0
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Yummm! That sounds good Shendler!!!
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This discussion has been closed.