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PostHeaderIcon Andrea Closing in on the 50-Pound Mark

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This week I lost .5 pounds for a total of 45.9 pounds lost. Although .5 is not a huge amount to lose, I'm satisfied with it because I was on vacation all last week. During my last vacation, I gained some pounds that stayed with me for two months.

My family and I planned to camp, which I thought might present some food challenges. In the past I can recall wolfing down more than my share of s'mores and polishing off the leftover Hershey bars and graham crackers once I returned home. In my mind, s'mores are the consummate campfire snack and a delicious compliment to whatever camp meal I make.

This trip, I gave myself permission to have a s'more and looked forward to enjoying it. When I ate my s'more I thought, "what is all the fuss about?" I didn't enjoy it, despite my marshmallow being toasted to perfection. It was dry and the chocolate wasn't the good quality chocolate I would like to use my points on. So that was it for me and s'mores. There were a few restaurant meals during the week but I made good choices when we were out. That combined with the exercise camping requires made it possible for me to actually lose a small amount.

Meanwhile, I checked out the WW newsletter we received at this week's meeting. There are always inspirational articles and recipes in the publication so I make sure to read it from cover to cover. I eyed the "Grilled Veggie Pocket with Fresh Herb Pesto" recipe with interest and because of the huge amount of fresh basil that is growing on my back porch. I decided to give it a shot and it was delicious and filling. I tallied points for all the ingredients (despite my using only half the pesto and half the veggies) and this sandwich is only 3 points.

Here's the recipe:

Grilled Veggie Pocket with Fresh Herb Pesto

Cooking Spray

1 c. thinly sliced red onion

1 small zucchini, cut into thin strips

Pinch salt

Pinch pepper

1/4 c. packed fresh basil leaves

1/2 garlic clove

1 T. reduced-fat grated Parmesan cheese

2 T Weight Watchers Plain Yogurt (can substitute Dannon fat free)

1/4 t. lemon juice

2 t pine nuts

1 Weight Watchers 100% Whole Wheat Pita Pocket, toasted

Preheat oven to 350 degrees. Lightly coat a baking sheet with cooking spray. Arrange red onion and zucchini in a single layer across baking sheet; season with salt and pepper. Roast until vegetables soften, about 25 minutes. Remove from heat promptly and set aside to cool slightly.

Meanwhile, to make the pesto, combine basil leaves, garlic, cheese, and yogurt in a food processor and pulse on medium-high speed until smooth and well blended. Transfer mixture to medium bowl and stir in lemon juice and pine nuts. Add vegetables and toss to coat. Spoon vegetable-pesto mixture into a pita pocket, wrap securely in foil, and take it with you. Yields one sandwich with 1 T pesto. Enjoy. See you next week. -AV

Last Updated (Tuesday, 29 June 2010 01:01)

 

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