Less of Me, Wk#27

I'm sorry that I have no weight to report this week. The Weight Watchers Center is closed for the holiday so I won't be able to weigh in until next week. Anyway, all is well except for the fact that I need a new scale. I tried to weigh myself this morning and it kept giving me all kinds of weird readings. It said at one point that my weight was 185.6, wrong. I didn't gain 20 lbs in a week. I almost through that scale, LOL! Anyway, I'll update you next week on my status.

Here are a few HungryGirl recipes to enjoy this Independence day:

Faux-tato Fun!
Wanna hear the coolest part about this recipe? There are NO potatoes in it!!! After all, the best part of potato salad isn't even the potatoes... it's the perfectly seasoned creamy goodness those spuds are hanging out in! This swap is so good, you'll fool EVERYONE... but don't feel obligated to let your guests in on our little no-tato secret. Shhhhhhhhhhhh...



I can't believe it's not potato salad

Ingredients:
1 large head cauliflower, roughly chopped
6 hard-boiled egg whites, chilled and chopped
1/2 envelope ranch dressing/dip mix
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise
2 tbsp. fat-free non-dairy liquid creamer (like the one by Coffee-mate)
1 cup diced red onion
2 celery stalks, diced
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley
1/4 tsp. salt
Optional garnish: paprika

Directions: Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 - 8 minutes (until cauliflower is soft). Meanwhile, in a medium bowl, mix together the ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside. Once cool enough to handle, drain any excess water from the cooked cauliflower. Lightly mash just 2 cups of the cauliflower, and then place in a blender. Add creamer and puree or pulse until blended. (Don't worry if it isn't completely smooth.) Pour mayo mixture into the blender and mix until blended and creamy. Chop the rest of the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion, celery and vinegar. Toss and let sit for 5 minutes. Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them in. Chill for several hours. If you like, sprinkle with paprika just before serving. P.S. This stuff tastes EVEN BETTER the day after it's prepared!

MAKES 10 SERVINGS
Serving Size: 2/3 cup (1/10th of recipe)
Calories: 89
Fat: 1.25g
Sodium: 710mg
Carbs: 16.5g
Fiber: 2.5g
Sugars: 7g
Protein: 4.5g

POINTS® value 1*

Tremendous Top-Shelf Turkey Burger

PER SERVING (1 patty): 184 calories, 6.5g fat, 502mg sodium, 12g carbs, 2g fiber, 4g sugars, 20.5g protein -- POINTS® value 4*





Yeah, yeah, we know the best burgers aren't actually stored on a shelf above all the lesser meat patties. But you get the point. This burger is LARGE and IN CHARGE...

Ingredients:
3 oz. raw lean ground turkey
1/4 cup finely chopped mushrooms
One-half slice light white bread (40 - 45 calories per slice with at least 2g fiber)
3 tbsp. finely chopped onion
1 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tbsp. finely chopped parsley
1/2 tbsp. Dijonnaise
1/2 tbsp. ketchup
1/4 tsp. crushed garlic
dash salt

Directions:
Place the half-slice of bread in a blender or food processor, and pulse until you have soft, fluffy breadcrumbs.

In a medium bowl, combine breadcrumbs with all other ingredients and knead by hand until integrated. Form into a nice, big patty about 3/4 of an inch thick.

Bring a pan misted with nonstick spray to medium heat on the stove. (Use a grill pan if you've got it.) Place patty in the pan, cover, and cook for 5 - 7 minutes. Very carefully flip the patty, re-cover the pan, and cook for another 5 - 7 minutes, until patty is cooked through. Serve on a plate, on a bun, over lettuce... whatever!

MAKES 1 SERVING



Slaw of Attraction!



A BBQ without cole slaw is like a sheep without a treadmill. OK, it's actually WAY worse than that (because, um, sheep don't use exercise equipment). So that's why we created this insanely DELICIOUS low-cal swap. Heeeeere ya go...

Ingredients:
One 16-oz. package cole slaw mix, dry (or 6 cups shredded cabbage mixed with 1 cup shredded carrots)
1/4 cup fat-free mayonnaise
1/4 cup fat-free sour cream
2 1/2 tbsp. seasoned rice vinegar
1 tsp. Dijonnaise
2 no-calorie sweetener packets (like Splenda)
1/4 tsp. seasoned salt (like Lawry's)
salt and pepper, to taste

Directions:
To make dressing, combine mayo, sour cream, rice vinegar, Dijonnaise, sweetener, and seasoned salt. Mix well. Place cole slaw mix in a large bowl. Add dressing and stir until all of the slaw is thoroughly coated. Cover and refrigerate for at least 3 hours. (For best flavor, make slaw the night before you plan to serve it.) Then just give it a good stir, and season to taste with salt and pepper. Enjoy! MAKES 6

SERVINGS
Serving Size: 2/3 cup (1/6th of recipe)
Calories: 49
Fat: <0.5g
Sodium: 304mg
Carbs: 9.5g
Fiber: 2g
Sugars: 5g
Protein: 1.25g

POINTS® value 1*


For more recipes, check out the HungryGirl at:
http://hungrygirl.com/