Roni’s Weight Watchen Page(s) - Take 2 (the rebuild)

I should know by now not to make this kind of stuff, it’s a big trigger for me.

• 1 package of reduced fat crescent rolls
• 1 cup (1/2 can) fat free refried beans
• 1 oz fancy shredded Mexican cheese blend
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp dried cilantro
• Baby spinach leaves
• 1 bell pepper diced (I had about ½ cup leftover from yesterdays dinner)

Roll out the crescent rolls and separate into 4 rectangles. It will stick so use some flour or parchment paper (that’s what I used). Press to seal the seems and flatten them a bit.

In a small bowl, mix the beans, cheese (save a little to top the pockets) and spices.

Lay a few spinach leaves on one side of the 4 crescent rectangles.  Evenly daub the bean mixture on top of the spinach leaves.  Top with diced peppers. 

Fold the crescent over the stuffing making a pocket and sealing the edges by pressing with a fork.

Sprinkle the tops with a bit of chili powder and cheese.  Bake in a preheated 375 degree oven for about 15 minutes until golden brown.

My total estimate is 270 calories, 12 g of fat and 4 g of fiber. I say "total estimate" because I literally calculated it in my head.  The site I use is down again.

Labels: SandwichIdeas

I wanted a spicy bulked up variation of the old veggie burger for lunch today.

• Whole wheat English muffin
• Veggie patty (I used a Boca Burger)
• Baby Spinach Leaves
• A large slice of a red bell pepper
• 3-4 cucumber slices
• 1 tbsp spicy black bean dip (I used Trader Joes)

Toast the muffin.

Cook the veggie patty according to package.

Stack everything up, smear the patty with bean dip, and enjoy!

Depending on your English muffin and veggie patty, nutritional value will vary. I counted mine as 3 points.

Labels: SandwichIdeas

I’m the leftover queen! At least I like to think so. I had some leftover grilled chicken (although you can make this with short cuts) and tri-color peppers that were screaming to be used.

• 1-point tortilla
• 2 oz grilled chicken cubed and warmed in the microwave
• ½ oz fancy shredded Mexican cheese blend
• 1-2 tbsp salsa
• 4-6 sliced pepper strips

Top tortilla with all ingredients and pop in the microwave for about 30 seconds. Wrap up and serve!

This was a great quick lunch for about 3-4 points. I love quick Mexican style wraps and you can’t get much quicker then this. ;~)

Labels: SandwichIdeas

I was lucky enough to come home for lunch today and have a minute while the toddler was napping.

Inspired by a sandwich my friend had yesterday while shopping this came out better then I ever expected! And so pretty although my picture doesn’t’ do it justice. Just imagine the red tomato, white cheese and bright green pesto!

• About 1 cup of spinach
• 1 tsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp red wine vinegar
• 1 clove of garlic
• Fresh basil or about 1-2 tsp dry basil
• 1 large 2 point pita ( I used Damascus Whole Wheat Pita)
• 1-2 medium ripe tomato sliced
• 1 oz shredded mozzarella

Put the spinach, olive oil, vinegar, garlic and basil in the blender or small food processor. Blend until smooth. You will have a nice bright green sauce.

Cut the pita in half and layer the tomato slices, cheese and presto inside. Eat it cold or warm it as I did using the pot of water trick].

It depends on the pita, but I’m getting approximately 250 calories, 11 g of fat and 9 g of fiber.

Labels: SandwichIdeas

I make these all the time and I’m tired of typing it over and over again.  So here it is, once and for all! ;)

• 1 point tortilla
• 1 tbsp tomato paste
• Garlic Powder
• Onion Powder
• Oregano
• Basil
• Pepper
• Diced peppers
• 4 slices of turkey pepperoni
• 1 oz mozzarella cheese

Preheat oven to 425 degrees.  Smear the tomato paste on the tortilla.  Sprinkle with spices, add peppers and pepperoni, top with cheese and bake for about 10 minutes.

That’s it! With a 1 point tortilla I count it as 4.

Oh! and if you have a pizza stone they come out super crispy!

UPDATE: if you want a crispier crust, put the tortilla in the preheated oven for a few minutes to get crisp. Remove and add your toppings!

Labels: DinnerIdeas, SandwichIdeas, SnackIdeas

Posted Originally on December 2nd, 2006 10:31 pm

• 1 point English muffin
• 4 thin slices of a large tomato
• 1 oz  shredded mozzarella cheese
• Garlic powder
• Oregano
• Salt & Pepper
• Any veggie topping you like I used broccoli and green peppers.

Preheat oven or toaster oven to 425 degrees.  Toast the muffin.  Measure out the mozzarella cheese and slice the tomato.  Add a little sprinkle of the cheese on each toasted muffin (will help the tomatoes stick). Place a slice of tomato on each and sprinkle with all the spices, and then a bit more of the cheese to help the next tomato slices stick.  Add the next tomato slices, spices any veggie toppings and remaining cheese.

I think the layer of tomato slices is even better then using sauce plus they are free!

With 1 point muffin and 1 oz of cheese I count this as 3 points.  Makes a great quick lunch or snack!

Labels: SandwichIdeas, SnackIdeas

Posted on December 2nd, 2006 1:19 pm

• 1 tsp Olive Oil
• Vidalia Onion chopped (I only use one thick slice but I’m not an onion person)
• Garlic Cloves diced (I use at least 3)
• 1 Large Tomatoes or a Handful of Cherry/Grape tomatoes cut in chuncks
• 1 small-medium Zucchini sliced
• 1 small-medium Yellow Squash sliced
• 1 Pepper any color chopped
• Salt
• Black Pepper
• Garlic Powder
• Onion Powder
• Oregano, Basil, Parsley (or Italian seasoning would work)

In a non-stick large skillet add the oil, diced onion and garlic over medium heat. While that is cooking slice up the Zucchini, Squash and Pepper and cut up the tomatoes in chunks. If you are using Cherry tomatoes half them, you want the juice to help cook the other veggies.

Once the onion starts to turn a little opaque add all the veggies and sprinkle with all the spices. Cover. The "juices" from the tomatoes and other veggies will start to steam everything. Stir a few times and cook until the veggies are tender.

The whole skillet is only 1 point because of the oil. You can eat this as a meal, a side dish or a filling for anything! I put it on a large 1 point tortilla with some mozzarella cheese and a little green chile sauce, MMmmm MMMmmm so good. I’ve also piled in on home made pizza.

Labels: DinnerIdeas, SaladIdeas, SandwichIdeas, SnackIdeas