Total points for the whole shebang-- 10 points. Divide by 4 and you got 2.5 points per serving.
You could always control how many points by eating as much or as little shrimp as you want. The only other thing with points are in the mushrooms. You could use that spray oil to cook the mushrooms, thus lowering the total points to just 8. But I think cooking them this way is way worth the two points.
WW week 4. I keep getting down on myself because I do love the high life. I have a hard time managing and incorporating point counting into my social life.
I had a breakthrough yesterday, though. I was very agitated after lunch and kept wanting to snack (pretzels etc). I finally realized it was stress/anxiety eating and made a real connection to one of my deepseated habits for the first time.
I’m afraid that one day I’ll just decide this isn’t worth it. How long on program before the “it’s a lifestyle” mentality sinks in?
My personal stats are too hard to type…I am down 12lbs and have about 18 more to my first 10% goal. (Intrepid mathematicians can figure it all out :))
Biggirl that recipe sounds AWESOME! Thanks and I wanted to thank you for how you are in your writing (since that’s the only way I can know you). You seem like a nice person.
Don’t worry hannah. You noticed I didn’t even give enough info for the mathmaticians to figure it out.
Pretzles are not a bad snack. Delicious regular old Lay’s are. I also have a problem incorporating the points into my social life. It’s the weekends. During the week I’m extra specially good. I like to go out on weekends, though. I like to drink when I go out. Say goodbye to any point counting once I hit my 3rd or 4th light beer!
P.S. I’m not nice. I had a thread here proving that once, but I think the Big Blackout of 2002 ate it. [sub]I wonder how many points it was.[/sub]
Another WW checking in.
Started twelve weeks ago.
Starting Weight: 263
Current Weight: 210
Goal Weight: 180
This program works for me. My wife and I are both doing it. She has lost 19 pounds so far. I am the cook in the family and have adapted a lot of different recipes and calculated the points. If people are interested, maybe a recipe swap is in order. Green Chili, Burritos, Lasagna, Soups, Etc…
I joined WW on March 18 and am down 17.8 pounds so far. I’m hoping to reach my 10% [sub]a significant number[/sub] by my son’s middle school graduation next month. I loooove the points system.
Biggirl, I admire you for sticking to light beer! I just can’t seem to make the switch, so I try to limit myself to drinking beer only on Thursdays (yes, Thursdays). Also, your shrimp salad sounds awesome!
Other snacks I have discovered I like: Redenbacher’s light popcorn with curry powder on it (2 points), Skinny Cow ice cream sandwiches(2 points), STRAWBERRIES (1.5 cups for 1 point!).
Do any of you eat the fat-free cream cheese? I am a cream cheese fiend and am wondering how close it is to the real thing.
Yes, let’s do a recipe swap! Here’s one for you Starbucks lovers.
2 cups expresso. Works with regular coffee, but I’ve got an expresso machine-- so there!
1 package WW vanilla smoothie.
10 ounces liquid. I use 1% milk. You could use skim or water, or even whole if you want. Just adjust the points accordingly.
As much ice as will fit in your blender.
Put ice and milk in blender and grind. Slowly add smoothie then coffee. About a point a cup with the 1% milk.
I think I’ll make some right now.
This is a variation on a Food&Wine recipe from the June issue. Basically I just changed the method (since I didn’t have time to grill) and reduced the oil.
Corn & Scallop Salad
servings | 2
POINTS per serving | 6
Ingredients:
10 oz scallops
1 1/2 cup frozen corn kernels
1/2 item bell pepper(s)
2 medium scallion(s)
2 Tbsp balsamic vinegar
1/2 medium shallot(s)
2 cup cherry tomatoes
8 leaves basil
1 tsp dijon mustard
2 Tbsp hot water
1 tsp olive oil
1 serving olive oil cooking spray
Instructions:
Chop the bell pepper. Place it, along with the corn, in a non-stick skillet. Spray with a little olive oil spray. Cook over high heat, stirring often, until corn begins to brown. Remove from heat and put in a large bowl.
Halve the cherry tomatoes and cut the scallion into thin strips. Put into the large bowl with the corn.
Mince the shallot and mix it with the mustard, vinegar, oil and hot water. Toss mixture with the corn etc in the large bowl. Season with salt and pepper.
Rinse the scallops in cold water, drain and pat dry with a paper towel. Place them on a broiler pan and spray with a little olive oil spray, and sprinkle on some salt and pepper.
Broil until browned, about 5-7 minutes per side.
Mound the corn salad on plates and top with the scallops. Serve warm.
I am not fond of the FF cream cheese, but try : Neufchatel cheese. Lower points than Cream Cheese and not waxy like the FF Cream Cheese.
I have such a hard time with all the fat-free stuff. I would rather spend the points and learn to eat a reduced portion of real cream cheese than eat fat free ANY day!
I have found, however, that the pre-packaged sugar free Jell-O cups are an excellent way to curb a sugar craving. They’re free (0) and they trick my brain enough.
Last night I had sushi (4 pieces = 2 points) and it was fabulous!
I like the Neufchatel cheese fine, but wondered if it was worth it to go fat-free and save the points. Sounds like it’s not.
I guess it’s like butter: if you can’t have the real thing, don’t have any at all. On the other hand, the fat-free half and half is a good thing, especially in cooking.
Here’s my latest favorite recipe:
Chicken Dijon
Serves: 2
Points per Serving: 6 (without rice)
2 teaspoons butter
8 ounces boneless, skinless chicken breast, cut into cubes
1/2 cup fat-free half and half
2 tablespoons Dijon mustard
Saute the chicken in the butter until lightly browned. Remove chicken from pan. Add mustard and half and half to pan and stir. Bring to a simmer and allow to reduce for about five minutes or until slightly thickened. Return chicken to pan and heat through.
Serve over rice.
Chicken Enchiladas
Ingredients:
1 package (12) Corn Tortillas, (2) 12 oz cans Enchilada sauce, 1 Pound boneless, skinless chicken breasts
Optional Ingredients:
1/8 cup refried beans (per enchilada), Green Onion – diced fine, cheese, Beef Taco meat filling, Tomatoes, diced, Lettuce, shredded
Preparation:
Chicken: Dice chicken breasts into ½ inch pieces. Cook in a non-stick pan with fat free cooking spray. This should yield about 12 oz of cooked chicken. Let cool, shred, and return to pan and mix with one can enchilada sauce. This will yield about 24 oz net weight of chicken filling. Tortillas: Lightly spray each side of 12 tortillas with fat free cooking spray (1 second). On medium heat, warm each side for about 10-15 seconds.
Fill enchiladas with 2 oz or 1/12 of the chicken filling. Add beans, cheese, and onion if desired. Moisten bottom of a 9 x 13 baking dish with 3 tablespoons of enchilada sauce and arrange enchiladas in dish. Cover with remaining can of enchilada sauce. Sprinkle with cheese is desired. Bake at 375° for about 30 minutes (depends on how hot the ingredients were kept as they were being prepared.
Points: Point breakdowns are as follows:
Tortilla: 1 points
2 oz Chicken filling 1 point
Fat Free Cheddar 1 oz 1 point
Regular Cheddar 1 oz 3 points
1.5 oz Beef Taco meat 1.5 points
Green Onion, diced 0 points
Tomato, diced 0 points
Lettuce shredded 0 points
Note: Taco meat, shredded Chicken or Turkey can be substituted as desired. When calculating point value, remember that the water, sauce, seasoning, whatever weigh something and 1 oz of taco meat is really not 1 oz of ground beef. I have found 1.5 oz of prepared taco meat is equal to 1 oz ground beef and would be 1.5 points.
Example: Two chicken & bean enchiladas for 5 points
Each: Corn tortillas filled with 2 oz chicken filling, 1/8-cup beans, topped ½ oz shredded fat free cheddar cheese and onion. Then baked.
My recipe contribution
Chicken Enchiladas
Ingredients:
1 package (12) Corn Tortillas, (2) 12 oz cans Enchilada sauce, 1 Pound boneless, skinless chicken breasts
Optional Ingredients:
1/8 cup refried beans (per enchilada), Green Onion – diced fine, cheese, Beef Taco meat filling, Tomatoes, diced, Lettuce, shredded
Preparation:
Chicken: Dice chicken breasts into ½ inch pieces. Cook in a non-stick pan with fat free cooking spray. This should yield about 12 oz of cooked chicken. Let cool, shred, and return to pan and mix with one can enchilada sauce. This will yield about 24 oz net weight of chicken filling. Tortillas: Lightly spray each side of 12 tortillas with fat free cooking spray (1 second). On medium heat, warm each side for about 10-15 seconds.
Fill enchiladas with 2 oz or 1/12 of the chicken filling. Add beans, cheese, and onion if desired. Moisten bottom of a 9 x 13 baking dish with 3 tablespoons of enchilada sauce and arrange enchiladas in dish. Cover with remaining can of enchilada sauce. Sprinkle with cheese is desired. Bake at 375° for about 30 minutes (depends on how hot the ingredients were kept as they were being prepared.
Points: Point breakdowns are as follows:
Tortilla: 1 points
2 oz Chicken filling 1 point
Fat Free Cheddar 1 oz 1 point
Regular Cheddar 1 oz 3 points
1.5 oz Beef Taco meat 1.5 points
Green Onion, diced 0 points
Tomato, diced 0 points
Lettuce shredded 0 points
Note: Taco meat, shredded Chicken or Turkey can be substituted as desired. When calculating point value, remember that the water, sauce, seasoning, whatever weigh something and 1 oz of taco meat is really not 1 oz of ground beef. I have found 1.5 oz of prepared taco meat is equal to 1 oz ground beef and would be 1.5 points.
Example: Two chicken & bean enchiladas for 5 points
Each: Corn tortillas filled with 2 oz chicken filling, 1/8-cup beans, topped ½ oz shredded fat free cheddar cheese and onion. Then baked.
I am also a point counter. Down 20lbs in 10 weeks. I like to drop another 40 or 50 lbs. I’m 5ft 2 ins and if my body is in good condition shape wise 130 or 140 lbs works for me.
I’m very impressed with WW after the first 2-3 weeks I found it very painless. I was a huge fat sugar and salt junkie, my stomach hurt all the time due to a medical problem (probably brought on by bad diet). I did not even start this with the intent to loose weight but to do a low fat high fiber diet like my Dr has been telling me to do for the last year.
WELL I FEEL MARVELOUS !!! And my tummy doesnt hurt any more. There is a lot to be said about being healthy.
Height: 5’11"
Starting weight: 250
Current weight: 185
I used my palm pilot to keep track of absolutely everything. I also didn’t buy anything that was bad. No cookies, no candy, nothing. So when the temptation was there, I couldn’t satisfy it. Which you are happy about the next day.
Some handy snacks for when you need SOMETHING:
Cup-a-soup = 1 pt
Cucumber = 0 pt
Quaker corn cakes = 1 pt
Altoids = 0 pt
Baked tostitos and salsa are really low too.
Now, pretzels just irritate me. They are low in fat, true, but they are very high in calories, especially the Amish style ones. 1 pretzel can be a point! What kind of snack food is that?
SmackFu is right Baked Tostitos and Salsa!
Here is my salsa recipe Zero points!
Ingredients:
1 Med/Lrg Onion, chopped
3 Garlic cloves, minced
8 oz can Tomato Sauce
1 lime, juiced
Cilantro (to taste)
1 pound fresh roasted Green Chilies, diced or (2) 7oz can Diced Green Chilies’
3-4 Fresh Jalapenos, diced or 1/3 to ½ sm can diced Jalapenos (optional) * See Note
4 Med/sm Tomato’s diced (* see prep)
Preparation:
Fresh green chilies and jalapenos are preferable, but fresh tastes better. Start with a large bowl and add ingredients as you prepare the salsa. You want to have about 50 % of the mixture diced tomato. So it may be three large, this is really up to personal taste. If you like more tomato, feel free to add as much as you want. Mix well and remove 1 to 1-½ cups and puree in a blender. Return pureed salsa back to the remainder. Makes about 7 cups.
Points: 0 points, eat on eggs, with baked chips, or just a cup by itself.
Note: Use only the amount of Jalapenos you to suit your taste and freeze the rest for the next batch.
If you can get medium or hot green chilies, you do not need any Jalapenos.
Here’s another recipe for those of us with a sweet tooth (I will not let this thread die, if only for sn-man’s delicious salsa!
One carton of Egg Beaters, 1 very ripe banana, 1/2 cup 1% milk, vanilla to taste. (You can substitute 2 tbls of sugar for the bananas-- or even 2 packets of equal-- and increase the milk to one cup)
Smoosh banana real good. Add all ingredients into big mixing bowl and mix. Put liquid in 4 ramikins. Microwave 1 min on high. Mix. Microwave another minute or until custard sets. Eat.
Banana custard: 1.25 points per serving.
Vanilla custard with sugar: 1.5 points per serving
Vanilla custard with Equal: 1 point per serving.
Im a recent starter with WW… im down 7 lbs and would like to lose 20 more. My big problem… beer! I love to drink and its so hard for me to find enough points without starving to death! Suggestions?
Flippin, I hope someone has suggestions, 'cause I could use some, too!
I was doing really well all of last week and then came Sunday. I was having a good time at the soccer field, so I had a beer. Cooked some awesome barbecue, had a couple of beers. Watched a movie, had beer. I think I had a total of about 40 points yesterday, 18 of which were beer. It was Mother’s Day, and I was celebrating a bit, but things got a little out of hand, points-wise. I have to weigh in in an hour and I’m not feeling good about this. 
Does anyone else do this: do really, really well for a while and then turn around and completely sabotage yourself? What do you do about it?
Demigoddess, I’m using “being sick” as my excuse. I haven’t counted for three days, and I skipped my meeting Saturday. I had been doing well too. The last couple days, I’ve been in whine mode: [whine]It’s too hard! I don’t feeeel good! I want to eat whatever I waaaant![/whine]
So now I’m thinking, oh well, tomorrow’s another day.
How did your weigh-in go?
I try, let me repeat, try to keep the alchohol consumption down. But I like going out. And I like to drink.
What I do is save points. I only go out on weekends and not every week end. I save points during the week so that on Friday I can have as many as 20 points saved up (sure you’re only supposed to use 10 saved points a day, but this has worked for me.) I try to stick to light beers and spritzers. And there are those times that I just lose count-- Doper gatherings are good for that.
Sometimes I go over. When I do, well, I can’t undo it. I just go on from there. If I’m going to feel guilty everytime I want to go out and have a few, then this will not work for me. But, like I said-- and everyone else here has said the same thing-- I’m losing weight, I’m eating much, much more healthily and I’m feeling better.