Strength in Numbers

So, is there really strength in numbers or is it really just happy speak for codependency?

I'm finding myself really struggling with the whole weight loss thing. I've been disillusioned with weight loss this summer. I think it's mostly been that I've been so stressed and crazy busy that I haven't had one moment to think about counting Points and I refused to beat myself up about not working out as much. Summer in itself has been a workout.

I'm making excuses, though, and I hate that. In fact, it starts a self-destructive cycle of guilt and self-loathing that just doesn't end. So, I'm going to stop that right now and get on with it.

I'm thinking about going to attend Weight Watchers Meetings with a girlfriend. It is more expensive, which has held me back in the past, but it also forces you to be more accountable, so probably worth every penny. And maybe that's just what I need. It's hard, though, because it feels like admitting defeat to me. Well, just a bit. Maybe it's good to admit that you can't do everything on your own?

I have a feeling that making weigh in and meeting a social outing would be fun, as long as we just didn't get caught up in post weigh-in coffee breaks at the Scandinavian bakery!

I'm just in the thinking stages of this, but I'm leaning towards doing it. I've stalled out, plateaued or whatever the Weight loss word of the week is for becoming stuck in mud or was it Texas sheet cake? No, no, that's not fair. I've just ignored the scale and still tried to be relatively healthy, aside from a week of diving into a donut bag that happened on vacation.

This year is all about getting myself back. For the first time since becoming a mom, I'm starting to see Me again.

Chocolate Tantrums

When I first started Weight Watchers, I tried to fill my cravings for the things I loved with reasonable alternatives. I realized that my love of food wasn't going to go away. I was just going to have to change the way I went about making said food.

Chocolate was a challenge. By it's very nature and in the forms that we like to eat it, chocolate is high in fat and sugar. In other words: CALORIES. Give me a chocolate rice cake and tell me to call it a brownie? Um, excuse me? Munch a carrot and be satisfied with it's natural sweetness? Not gonna. Make unsweetened hot cocoa out of baking cocoa and hot milk? Are you out of your mind?

The marketing people of food companies know they have us fat chicks held over a barrel. Chocolate cravings are almost irresistible. I've been known to try every alternative under the sun and still not feel satisfied until I have the real thing. So, when they tell us we can have a quick fix for limited calorie expenditure, of course we're going to shell out the cash, right? It just went against the grain for me to want to spend that kind of money, though. Since I also don't use artificial sweeteners, it's made the chocolate fix even harder to score.

No Pudge Brownies are great. I love the convenience of the box, although the big pig on it is a bit offensive to me. I like that you can make individual size servings of the treat, right in the microwave. That's great for portion control. But, at about $4 a box, this isn't a treat that often finds its way into this cheapskate's cart.

So, thus began the quest for the perfect Weight Watchers friendly brownie. I know the search isn't over. The recipe below is just a jumping off point. It still doesn't have that crinkly top that ooey gooey brownies get. I'm working on that. I think that the addition of espresso powder would be nice. There could be some fruit puree balancing out the yogurt for added moisture.

Damn. I'm gonna have to bake again. I know, I know. It's a rough job, but I'm up for it.

Husband Bait Brownies

Sometimes you just have to have chocolate and sometimes he does too. Cut, set on a plate, and wait for him to find it. Serves 16 at 3 WW Points per serving

1 package brownie mix (Nutritional for mix only, per serving: 110 cal/2 g fat/1 g fiber or see if you can do better!)

1 cup vanilla fat free yogurt

2 egg whites

Mix all and bake at 350 for 20-30 minutes or until a knife inserted in the center comes out clean.

Food Find

Arnold Select Sandwich thins. Great for snacking. Great for sandwiches or burgers. Great toasted with soup. This will be a stocked pantry item at our house!

1 Point per sandwich thin.

Eating Thistles

When I was a little girl, my mom would cook up a big pot of artichokes for dinner when they were in season. We'd gather as a family around the dinner table, peeling apart the layers upon layers of leaves, dipping them in butter and scraping the rich meat off with our teeth. They take a while to eat, so we'd often have some pretty interesting conversations at the table. (I bet mom knew this would happen!)

I find artichokes to be a wonderful treat. They're rich and if you leave off the butter, a very healthy source of fiber and nutrients. I once heard someone refer to them as the lobster of the vegetable world. That's really true. They are a wonderful treat and when in season, I like to have them for lunch about once a week.

Forget about cooking them for dinner at our house. Young One would faint and D would ask, "Where's the beef?" We'd be rather reluctant vegetarians. I think I'd have an easier time of it than my boys.

Next time you're at the grocery store, I challenge you, grab a few thistles and boil or steam them. I think you might be surprised how delicious this veggie is.

Thistles for Dinner

One medium artichoke has ZERO Points. Zero. None. Zip. A rich and filling treat, artichokes are in season from March until May.

Wash artichokes well. You can use a kitchen shears to snip off the sharp tips if you wish. I never do, I'm just careful. They are a member of the thistle family, so they can be sharp! Trim the cut stem and place in a large pan. Fill with water and bring to a boil, reduce heat and simmer for 35-40 minutes or until you can pull off a leaf easily. You can steam them as well. Steam 25-35 minutes.

If you're on Weight Watchers and you haven't gotten your healthy oils in yet, serve the artichokes with garlic olive oil (fresh garlic, oil, salt, and pepper).

To eat, simply peel the leaves off, scrape meat off the lower edge of the leaf with your teeth. You can dip or eat them plain. When you get to the interior leaves and they become small and fuzzy, use a knife to scrape them off. You have now come to the delicious artichoke heart. Cut and enjoy.

Do You Believe in Sabotage?

Sticky Toffee Pudding!
a low fat version

Do you believe in sabotage?

I don't.

I think that people may try, but that ultimately, it's up to you to stand firm. You can't blame anyone for the things you do or the stuff you put in your mouth. The blame game is a very dangerous route to take. A healthy lifestyle isn't just about physical health. Emotional and spiritual health go hand in hand with it.

My delightfully dear neighbor brought over Prune Cake made from a recipe from The Pioneer Woman. I love her even more for doing this. Cause I just needed me some Prune Cake.

Now, that title just doesn't do this cake justice. Prunes conjure up images of constipated Senior Citizens to me. I don't even want to go there.

This cake, oh my, it's amazing. But, if you make it, be forewarned: It has 711 calories and 42.5 grams of fat per serving.

I read that after I ate a piece. AFTER.

If I would have read it before, I would have had a small taste and been satisfied. Nutritionally, it's like getting a piece of really good tasting lard.

I love my neighbor dearly and I know she wouldn't sabotage me. She doesn't have it in her. I hesitate to even write this down knowing that if she stumbled upon it, it would hurt her feelings. So, MEL, if you read this, I know that this was a particularly amazing cake that you wanted to share with your friend. No worries!

This whole train of thought got me thinking about sabotage. Self sabotage or by another person. Do you believe in it? Like I said, I don't. Not that I don't believe that people do try to harm each other intentionally or not. But, I don't believe that you can blame someone else for your actions, especially when it comes to eating or working out.

I don't blame MEL for every, sinful, decadent, delicious, moist, bite of cake. I put fork to mouth. She didn't.

So, back to the recipe. I'm determined to make this lighter. I think it can be done. It's a very sweet, rich cake as it is, so it could do with less sweetener. I'm thinking applesauce or bananas for the oil. Off to the kitchen to start experimenting. I'm thinking this one might take a while.

In the mean time, Sticky Toffee Pudding is a reasonable substitute. This is a lower fat version that is pretty darn delicious. Sticky Toffee Pudding is a recipe from my Scottish side of the family. Nutrionally, the original version is healthy lifestyle suicide.

Sticky Toffee Pudding

Serves 9 at 2 WW Points per serving. You can drizzle with more maple syrup or vanilla yogurt, but those are not included in the nutritional total. I like it just the way it is, hot from the oven. If the dates keep you from wanting to make it, please try it anyway. It tastes like rich, caramel, pudding cake.

3/4 cup Dates (pitted)
1/2 cup Maple Syrup,divided
1 tablespoon Vanilla
2 Eggs
1/3 cup Flour
3/4 teaspoon Baking Powder
1/4 teaspoon Salt

Preheat oven to 325 degrees. Simmer the dates for 5 minutes in 3/4 cup water. Put dates and water into a food processor and blend to a paste. Add 6 tablespoons of the maple syrup and the vanilla.Transfer to a bowl, let cool. Mix in the egg yolks, and then the flour. Whisk or beat the egg whites stiff in another bowl, then fold into the date mixture.Put 4 tablespoons of maple syrup in the bottom of a baking dish. Pour the date mixture on top. Cover with tin foil. Put the pan in a water bath. The water comes half-way up the baking dish.Bake for an hour, checking every ten minutes after 30 minutes have passed. When cooked, a skewer or knife will come out of the center clean.Uncover, and run a knife around the edge to help it come out easily. Tip onto a plate, serve hot!

Kiss the cook. This one is yummy.

Before You Hit Upload, You Just Might Want to Think About it

I love You Tube. What a great idea, broadcast yourself. Love it!

We've been able to find old movie clips, instructional videos about how to put up a tent we've been thinking about purchasing, and the video of MC Hammer's Can't Touch This to prove to Young One that people once had pants with three foot long rises (and in gold lame, no less).

Have you seen the Dominos Pizza employee video that's been the talk of the nation? I don't see how you could miss it. Basically, two employees, contaminating food and cracking jokes about the company and their work ethic.

How stupid can you be to post this video on the Internet? I mean, here we are in the camera age. Lindsay Lohan scratches her nose and it's online in three seconds with a caption about how she's digging for gold. I pity the poor celebrity who tries to unwedge a wedgie and is caught by a traffic camera that's been hacked into by Perez Hilton.

But, these people? They voluntarily posted a video that now may get them slapped with a mighty fine or put in jail. Not funny. Not smart.

Dominos business may be hurting for a while. Let's face it, it's not great food. Make your own pizza. It's cheaper and better for you.

This is my mom's crust recipe. It's been in the family for ages. We made frozen pizza a couple of times a month when I was growing up. I can still smell the house as it baked. I can never make it as good as mom's. I sure hope she didn't add any secret ingredients like the Dominos people. Oh yes, she did. It was love.

(Oh God, that's horrendously corny. Delete or face the fact that I am, eternally a dork? You can see, it remains.)

Mama Mia Pizza
This recipe is written on a grease stained piece of notebook paper in my teenage handwriting which is recipe code that it is definitely a keeper. Top with your favorite pizza sauce and toppings. Mom always made several pizzas and cut them with a huge kitchen scissors.

1 cup warm water
1 package dry yeast (2 1/2 tsp)
1 tsp sugar
1 tsp salt
2 TB vegetable oil
2 1/2 to 3 cups flour

Mix all together and knead until well combined, adding more flour if the dough seems to sticky. Rise 1/2 hour. Pat and stretch until desired form and top. Bake at 425 degrees until dough is well set, approximately 20 minutes.

I Could Never Be a Food Stylist

When I was growing up, we had a delightful neighbor that was a food stylist for General Mills. She let us in on a few unappetizing secrets about the food biz. The only one I really remember is that they varnished raw turkeys to make them look so amazing in their Thanksgiving cookbooks. She told us that they used blow torches on almost a daily basis, which got me thinking that food styling just might be in my future. When she told me that she once spent several hours with a tweezers and shredded cabbage, I wrote off that career option for good.

The above picture is another reason why I will never be a food stylist. First of all, I refuse to waste food to take pictures of it. So, the picture above is dinner and I'm hungry. And I'm getting the weird faces from D and Young One that I get when I play with my food. And, you can see my shadow. And there's a renegade tomato seed and a piece of purple cabbage that looks like dirt. But, I snapped it anyway.

Most likely, if I hadn't pointed out any of this, you wouldn't have really noticed or cared.

My point? Good food isn't always pretty. The giant burritos from one of my favorite taco joints in town would crack camera lenses (and are guaranteed to stain your shirt). My mom's potato dumplings look suspiciously like wallpaper paste. Gravy is ugly. The Hamentashen cookies from the Jewish deli are a delicious, but kind of lumpy looking cookie.

I'll still try to capture food, the best that I can. I think it helps tempt you to try the recipe. But, please forgive me for some ugliness. I'm hungry when I'm snapping these pics and I can only wait so long!

Tilapia Tacos
You could sub just about any delicate, white fleshed fish. Each taco equals 4 WW Points.

3/4 cup fat free sour cream
1 can chopped green chilies
1 TB fresh cilantro, optional (I don't like it, so I leave it out)
1 TB lime juice

Whirl all the above ingredients in a food processor until well blended.

6 Tilapia fillets, 4 ounces each
1 cup all purpose flour
2 egg whites, beaten
1 cup Japanese Panko crumbs
1 TB canola oil
1/2 tsp salt
1/2 tsp each cayenne pepper, white pepper, and paprika
12 corn tortillas
1 (or 2) large tomato, chopped
shredded cole slaw mix or shredded lettuce, optional

Cut each tilapia fillet lengthwise into two portions. Heat nonstick pan over medium high heat. Meanwhile, place egg on one plate, flour and seasonings on another plate, and Panko crumbs on another plate. Place oil in pan (or sub with nonstick cooking spray). Dip fillet pieces into flour, then egg, then bread crumbs and into hot pan. Fry 4-5 minutes each side. Serve on warmed tortillas with 2 TB sauce, chopped tomatoes, and shredded greens.

Breakfast Pasta?

This is a quick recipe that I go to when I've forgotten to defrost dinner! I usually have most of the ingredients on hand. In a pinch, use dried parsley.

Guiltless Spaghetti Carbonara
Bacon and eggs pasta! The original recipe calls for pancetta, a very high calorie food. I've subbed Canadian bacon. You could cut the oil down tremendously (maybe to 2 tsp or less) and also use egg substitute to lighten up even more. The recipe, below, stands as tested. Serves 6 at 7 WW Points per serving.

6 oz cooked Canadian-style bacon
2 tbsp olive oil
3 item(s) egg
1/4 cup(s) parsley
1/4 tsp kosher salt
1/4 tsp crushed red pepper flakes
6 serving(s) Ronzoni spaghetti
1/2 cup(s) grated Parmesan cheese

Boil water in a large pot. Add spaghetti and cook as directed to al dente. Chop bacon into 1/4 inch dice. Cook bacon in oil in large pan until browned and slightly crispy. Remove from heat. Whisk eggs, parsley, salt, and red pepper flakes until well combined. Reserve 1 cup of the spaghetti cooking water. Drain spaghetti. Add hot pasta to bacon in pan. Toss to combine. Add half of the cooking water, then all of the egg mixture and stir quickly. The pasta will appear creamy and delectable (!!!). Add Parmesan cheese and toss to combine. Enjoy!

Diary of a Birthday Cake

Is it possible to make a Weight Watchers friendly birthday cake? Yes. Is it possible that said cake will be delicious? Not always. I fiddled with this recipe for what seemed like forever and finally came out with a final product that fooled the greatest critics, my two guys.

The recipe comes in at 6-7 Points per serving, but that's not what anyone will notice. What they will taste is rich, decadent, moist, chocolate cake with sinful peanut butter frosting. This is D's favorite combination. Regular birthday cake can top 20 Points per serving (most likely much more).

I figured anyone could call and order a cake. Homemade is so much better. And this one, I have to brag, was better than anything I could have ordered. Bonus that it fits in with our healthy eating!

Chocolate Fudge Cake with Peanut Butter Frosting

1 box cake mix, devil's food
2 cups canned pumpkin
2 egg white
1 cup peanut butter
2 cups powdered sugar
3-4 tbsp fat-free skim milk
8 TB margarine, Brummel and Brown
2 tsp vanilla extract

Preheat oven to 350 degrees. Mix cake mix, pumpkin, and egg white on high in mixer for about 2 minutes. Batter should appear light and fluffy. Grease and flour your pans. You can make this in layer pans or in a 9x13 inch pan. Bake as directed on the cake mix box. Cool.

While cake is cooling, make chocolate curls. Melt 3 ounces of semi-sweet chocolate chips with 1 TB vegetable shortening. Spread chocolate on cookie sheet and freeze until chocolate no longer shows a fingerprint when pressed. Using a spatula (to make big curls) or a citrus zester (which is what I used), make curls or chocolate spaghetti (as Young One put it!) Simply push the chocolate with the spatula or quickly pull your zester through it. If it breaks, the chocolate is too cold. If it melts, it's too warm. Take in and out of the freezer at will! Place chocolate curls in the freezer until ready to use.

While chocolate is in the freezer, make the peanut butter frosting. Remember the recipe that's way up above, well, look at it again, OK? Using a mixer, mix the peanut butter, Brummel and Brown margarine, vanilla, powdered sugar, and 3 TB of milk. Mix until well combined. Add a little more milk if it's too stiff to spread. Dip finger in and appreciate your mastery.

Go ahead, lick the screen. You know you want to.

Spread on cake, decorate with chocolate curls. Add trick candles that relight every time they are blown out. Sing Happy Birthday. Eat. Hug. Love your family.

Flour Dust on My Apron

I loved Barbara Kingsolver's book, Animal, Vegetable, Miracle. I read it last summer and it had a profound impact on how I look at food. You really must read it if you haven't already. Trust me, it's not a boring read and it reads as easily as her novels. One of the things that I admired about her family was that they made their own bread. Well, actually, Kingsolver's husband made the bread. And he used a bread maker.


That got me thinking. Somewhere around here was my old bread maker. I got it at a garage sale that my mom took me to in my teeny, tiny hometown one summer. The lady gave it to me for nothing. Like fifty cents or something like that. She never did get the hang of it, so it was basically brand new. There wasn't a spot on it or a crumb in it.

At the time, I had visions of making our daily bread, well, daily. Surprise, surprise, it didn't happen. Not only did I realize that if you make a one pound loaf of bread every day, you're going to eat that one pound loaf of goodness, every day. And that one pound of bread will equal five pounds on your butt. (I'm sure there's a scientific study out there somewhere to prove this.)


Bread makers were such huge sellers that in their prime, there was one under every Christmas tree in America. Now, they get relegated to garages, basements, or if you're me, in that little cupboard above the refrigerator that you wonder what people fit up there. The Atkins diet killed the bread maker industry. True story.


Now, as we're slowly moving back to the sanity of the "everything in moderation" diet, bread is making a come back. There was a huge Internet explosion when the No Knead Bread recipe hit. Great recipe, but not so great for busy families. I think with the "economic downturn", we're going to see more people going back to the basics. And with that, we just might see homemade bread back on the table. Maybe it's time to dig that bread maker out, huh?


I had a sick kid home today, so I thought this would be the best time to pull down that bread maker and use it. Unfortunately, the bread recipe that I chose was so dense that the motor overheated. My fifty cent investment just might have kicked the bucket! Thankfully, the recipe was well kneaded and ready to hit the oven to rise.


We're having homemade vegetable beef soup fresh from the freezer tonight for dinner. This bread will be delightful with it. (Update: it was amazing! Next time, I would have let it rise longer, but I was crunched for time. Will definitely make it again.)

Bread Maker Oatmeal Molasses Bread


My Aunt Marilyn makes fantastic molasses bread. This is close to her recipe, but lightened up tremendously. In fact, there's no fat in it and very little sugar. It makes a one pound loaf, which serves 8 at 3 WW Points per serving.

1/2 cup oatmeal
3/4 cup skim milk
2 cups bread flour
1 1/2 tsp yeast
2 TB molasses
1 TB white or raw sugar

Place in bread maker, following manufacturer's recommendations. Use light cycle. Or knead by hand (oh my), make on the manual cycle of your bread maker, or use your dough hook in your food processor or mixer. Cover with a damp towel and let rise until double in size. Bake at 350 degrees until it sounds hollow when tapped and is a golden brown, approximately 40 minutes. Check after 25 minutes for doneness.

Flex Your Mussels

Seafood on a budget? Sure you can. I found mussels in my grocer's freezer for under $3 a box. They're very Weight Watchers friendly and would make a great Valentine's Day dinner.

Foo Foo La La Mussels

This delicious recipe looks like you fussed and tastes like it shouldn't be healthy. Serves 6 at 3 WW Points per serving. Serve in a big bowl with crusty bread to dip in the delicious broth. A big green salad and steamed veggies are great sides. I would bet some cooked high fiber pasta stirred in to this would be delightful.

50 fresh mussels, scrubbed and debearded
2 tablespoons extra virgin olive oil
5 cloves garlic, minced
1 cup white wine
2 tablespoons real butter
3 green onions, chopped
1 bunch fresh parsley, chopped
3 Roma (plum) tomatoes, chopped
salt and pepper to taste

Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.

Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.

Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells.

Breakfast of Champions

Once again, I got the eye roll from Young One when I was taking pictures of my breakfast. He just thinks it's hysterical and more than a little bit weird that I take pictures of food. And, when you really think about it, it is.

This is one of my favorite breakfasts. It packs in a few serving of fruit, a dairy serving, and some fiber. Best of all, it takes seconds to throw together and it's delicious. The Weight Watchers Points value depends on what kind of fruit, yogurt, and granola you use, so I didn't include the calculation for the bowl of goodness I pictured above.

I'm not even going to create a formal recipe. You don't need it, right? It's just a big bowl of mixed, fresh fruit topped with your favorite yogurt (I used Stonyfield Farm Organic Fat Free Lotsa Lemon), and a sprinkle of low fat granola. I think it's a rule somewhere that every breakfast should be accompanied by a huge cup of coffee or two. I'm not a rule breaker, in fact, I'm a bit of an overachiever. I'm working on cup number three right now.

I Wish the Scale Would Lie

I blabbed on and on about how when on vacation one should just enjoy oneself and forget about counting Points, etc. I still agree with that. Well, I'm paying for it. The scale was really depressing this morning. Nope, depressing is the wrong word. It was honest. Time to get back on track.

I did enjoy myself on vacation, including NOT counting Weight Watchers Points for everything that I put into my mouth. We were very active, walked miles and miles every day, but apparently not active enough.

Time for some tough love or better yet, honest appraisal. I have not been working the Weight Watchers program for a few weeks now. I'm not mad at myself. I'm not giving up, resigning myself to this weight, this body. I'm not sad. I really don't want to give into that feeling of failure that causes so many people just to say, the hell with it.

For over a year now, I've been trying a different approach. Self love sounds too New Age or pornographic to me. But, that's pretty much what it is. I'm not going to beat myself up for a number that a box of springs flashes at me. It's just not in me anymore to be hard on myself. I'm worth more than that.

Admitting the truth is so much easier. I haven't been measuring my food, I haven't been counting Points. I haven't been formally working out. Back on track, back on the wagon, whatever you want to call it, that's where I am right now.

I can't imagine a life of constantly measuring my food, but at this point, I can't imagine a life still at the size I am. So, I guess if I need to measure my food til the end of time, that's what I need to do.

On a related note, I would like to know why it is physically possible to gain a big number of pounds in a short time period, but that it takes three times as long to take that same number of pounds off. I don't want a scientific explanation for this, I'd just like to know, WHY? As in, kicking, screaming, three year old tantrum-like fit, drawn out, whining, WWWWWWWWWWWWWWWHHHHHHHHHHYYYYYYYYYYYYYEEEEEEEEEEE?

Chicken Yum Yum

I found this recipe online and tweaked it a bit to suit my family's taste preferences.

Deliciously Sticky Chicky

Serves 6 at 4 WW Points per Serving

6 boneless skinless chicken breast halves
3/4 cup ketchup
1/2 cup salsa (your choice hot or mild)
1/4 cup honey
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1/2 teaspoon cumin (optional)
1 tablespoon cornstarch

Put the breasts in a 9x13-inch baking dish. Whisk remaining ingredients (except cornstarch) together until they are well blended. Pour over the breasts. Coat both sides of the breasts with the sauce. Bake in 400°F oven for approx 30 minutes or until the chicken is done.

Remove breasts, keep warm pour the sauce into a sauce pan stir in the cornstarch that has been mixed with a tbsp of water, bring to a boil and allow to thicken whisk constantly.
Pour over the chicken & serve.

"You Have to Make Yourself a Priority"

"Putting yourself back on your to do list."

These quotes are from Oprah. The Great One.

Her weight gains and losses have all been in the public eye. I've talked about how much I feel for her because of this, but that's not what I'm going to write about today.

Today, I want to talk about how so many of us have taken ourselves off our to do list. It's so true. And I don't think Oprah is enlightening or earth shattering in making this declaration. I did it. I did it for almost ten years.

I gave and gave and gave and self-sacrificed to the point that my well went dry. Oprah said that she is happiest when she is giving to others. That's me. Totally. And about 2 years ago I started to get really crabby and resentful and pissed off at the takers in my life. And a year and a half ago, I put myself back on my to do list and joined Weight Watchers.

I'm no longer resentful for giving of myself because I'm not doing it to the point of being self-sacrificing. I'm back on my list and I'm not taking myself off again.

I'm writing this on January 5th, the day that Oprah discussed her weight gain, scheduling this to post when I'm on vacation. So, it's probably old news. It's probably been blogged about endlessly. That's OK. It's still relevant now. In fact, it will always be relevant.

If you're reading this, I challenge you to put yourself on your list. Take a little time each day to take care of your body, your mind, and your spirit. You are worth it.

Find your bliss. Find your self. You can.

Oven Baked Breakfast

There are many versions of baked oatmeal out there on the web. This is one of my favorites because it doesn't require making it the night before. Oatmeal is one of our favorite winter breakfasts. I especially love steel cut oats--think it's my Scottish heritage since they are also called Scottish oats.

Baked Oatmeal

Serves 6 at 5 WW Points per serving.

1 1/2 cups quick-cooking oatmeal
1/2 cup sugar
1/2 cup milk
1/4 cup melted butter or margarine
1 egg

1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease a 13 x 9 x 2 baking pan. Combine all ingredients together.
Spread in prepared baking pan. Bake for 25-30 minutes or until the edges are golden brown.
Immediately spoon into a bowl. Top with warm milk, fresh fruit or brown sugar if desired.

Just Like Grandma Used to Make

Swiss Steak

Old fashioned Swiss steak, just like Grandma used to make. I've skipped the browning of the meat and vegetables and it's turned out just fine. Serves 6 at 5 WW Points per serving.

1/4 cup all-purpose flour
salt and pepper to taste
1 1/2 pounds round steak, cut into small pieces
3 tablespoons vegetable oil
3 stalks celery, chopped
1 onion, chopped
3 carrots, shredded or chopped--I like them in bigger pieces
2 (14.5 ounce) cans diced tomatoes with juice
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste

In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.
Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Brown the round steak pieces, and cook until lightly browned.
Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.
Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.

Lovely Lemon Tilapia

Lemon Garlic Tilapia

I always have tilapia in the freezer. It's inexpensive, easy to cook, and delicious. Best of all Young One will eat it without complaint! Serves 4 at 3 WW Points per serving.

4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste

Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
Rinse tilapia fillets under cool water, and pat dry with paper towels.
Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Citrus French Toast

Citrus French Toast

In honor of the Sunshine State that I'm currently visiting, I offer you this recipe. I absolutely love the orange marmalade glaze that accompanies it. Super easy, make it ahead and enjoy a simply fabulous breakfast.

1 loaf French baguette bread

1 1/2 cup Egg Beaters Egg Beaters

2 cup fat-free skim milk

3/4 cup fat-free half and half

1 1/2 tsp ground cinnamon

1 tsp vanilla extract

1 1/4 cup powdered sugar

9 Tbsp orange marmalade

Spray casserole dish with nonstick cooking spray. Cut French bread into 9 slices and layer in pan. Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.Preheat oven to 350.Bake at 350 for 45 minutes or until golden. Let stand 5 minutes before serving. Heat marmalade in microwave until warm. Cut into 9 servings, top each with 1 Tbsp warm marmalade.1 serving = 4 points

Black Bean Brownies?

This recipe makes the rounds at Weight Watchers Meetings and online on the message boards. I've avoided it because I just can't get around the fact that there are beans in the brownies. I'm all for pumpkin in my chocolate cake and zucchini squash in my muffins, but this one was a tough sell for me.

Little did I know they would be so delicious. Low in WW Points because the beans are so high in fiber, you won't notice there are legumes in your dessert.

Black Bean Brownies

1 can (15oz)black beans
1 box (16 oz) plain brownie mix
2 egg whites

Process black beans in food processor till smooth. Add to dry brownie mix with egg whites and stir till mixed. Bake in 9 x 13 pan sprayed with PAM. Bake at 350 for 15-18 min. minutes or as directed on the brownie box.