Week 3

Things are slowing down a bit. But that's OK. As long as they stay steady we'll be doing good. We each lost 2 lbs this week, bringing us to a total of 30 lbs combined--20 for John and 10 for mua.

We're learning some smart, healthy ways to substitute bad food with good food. For a nice little crunch in your salad or soup (instead of chips), use 1/2 cup of corn chex cereal. 1 point. Or goodness, have 1 cup, or 2. Here's a GREAT recipe we've had twice now, because it's SO good and filling, and only 5 points:


Chicken Veggie Quesadillas
Serves 12 from 6 cups filling
• 2 tablespoons vegetable oil
• 1 large onion, chopped (about 2 cups)
• 2 cups chopped celery (from 4 stalks)
• 2 cloves garlic, minced
• 1 cup grated carrots (about 1 large)
• 4 cups cooked chicken, chopped or shredded
• 1 cup packed fresh spinach, chopped roughly
• 4 ounces spicy cheese (such as pepper jack)
• 6 burrito-size flour tortillas
• 3 teaspoons (or less) vegetable oil

Heat a large, deep skillet and add oil. When oil is hot, add onion and celery. Sauté until soft and beginning to brown. Add garlic and carrot and sauté another 1 – 2 minutes.

While vegetables are cooking, prepare chicken and place in a large bowl. Add spinach. Stir in hot vegetables. Add cheese and combine well. (May be prepared ahead to here, then refrigerated.)

Arrange 1 cup filling on half of each tortilla, spreading to the edge. Fold tortilla over filling and flatten firmly with your fingers.

Lightly wipe skillet clean with a paper towel. Heat on medium using 1 teaspoon oil, spread evenly, for every two quesadillas. Two at a time, heat quesadillas through until tortillas are lightly browned but still soft. Halve and serve immediately.

NUTRITION ESTIMATE Per Serving: 239 Cal (35% from Fat); 19g Protein; 9g Tot Fat; 3g Sat Fat; 9g Carb; 4g Fiber; 208mg Sodium; 48mg Cholesterol, Weight Watchers 5 points


Note: I added some fresh mushrooms and sauteed them with the other veggies. Yum.