The sad truth is that I am only one of millions of Americans waking up today to find out that I didn’t win the lottery. It’s okay. I didn’t really expect it to happen, but it was fun to dream. Lying in bed this Saturday morning, enjoying the decadence of leisure, fresh cotton linens and songbirds outside our window, John and I discussed what we would do with the mega millions. We decided we wouldn’t move–we like our house–but that we might buy a vacation home in North Carolina that the kids could use too. I don’t need a new car; I love my little black coupe. John said he’d finish the basement. And we’d put a fireplace in the back yard (which we’re planning to do anyway). I would want to vacation in Europe, but we do that occasionally now–although I might fly business class. We really couldn’t think of much else beyond helping the kids and our families with whatever they wanted.
So we got up, fixed breakfast, and after an hour or so we remembered to check our ticket. No. We didn’t win. Not even close.
And so I look ahead to the day with plans for lunching with our son and his family, taking our oldest granddaughter to the movies, having dinner tonight with friends, our daughter and Baby Cakes and ending the day with a granddaughter sleep over.
How could I be any luckier than that?
On a whim, I decided to roast a turkey breast last Saturday night. It was good (and fun to cook) but it’s really too much for just two people to eat. Once we were finished slicing the meat off the bone, I strained the pan juices, wrapped the bones in foil and put both the fridge.
Now, it’s time to make stock. Put the turkey breast (most meat removed), a couple of carrots, onions and some celery ribs in the pot. Fill the pot with water and toss in some chicken stock concentrate. Bring this to boil, turn down to simmer for an hour or two.
Once the stock has simmered, remove the turkey breast and pick any remaining meat off of the bone. Strain the stock, add the reserved roasting pan juices (fat skimmed off) and reserve to make the soup.
Sunday Best Turkey Vegetable Soup
- Olive oil
- 1/2 small head cabbage, chopped
- 3-4 carrots peeled and chopped
- 1 small onion chopped
- 5-6 cloves garlic minced
- 2-3 celery heart ribs chopped
- 8 oz. mushrooms
- 28-oz. can tomatoes (diced, crushed, whatever you have)
- Handful frozen cut green beans
- Couple handfuls each, frozen peas and corn
- Leftover turkey bits picked from bones
- Basil, salt, black pepper
- Turkey stock
- Small tomato paste (optional)
In large stock pot, heat a small amount of olive oil. Add cabbage, carrots, onion, celery, garlic and mushrooms. Cook 10-15 minutes or so until vegetables are soft. (Add a little water if it seems too dry.) Add tomatoes and green beans and enough stock to cover all vegetables. Add salt, pepper and basil to taste. Bring soup to boil, and reduce heat to medium to simmer for an hour or so, adding more stock as needed. Once soup is thick and vegetables are cooked, add frozen carrots and peas and turkey. If you prefer your soup to be extra thick (and I do), add tomato paste and stir until paste is dissolved and soup is thick.
Ladle and enjoy!!
So in my never-ending quest to get thin and STAY thin, I’m redoubling my efforts. Along with my sister (who is supporting me long distance and has just lost 10+ herself), I re-joined Weight Watchers. Being the foodie that I am (not to mention the wino who lurks within), my attention now turns to finding really great things to eat that are low in Weight Watchers points.
I was moaning about my plight at work the other day, and my friend said that she had made fritatas in a muffin pan that were not only good, but low in calories and high in protein to keep hunger at bay. Hmmmm. Good, filling, low cal and easy to eat on the go?
So, this Sunday morning I googled “fritata muffins” and an interesting Giada recipe surfaced. I “skinnied it up” a bit. Guess what? They turned out great!! Even my non-Weight Watchers husband liked them.
1-Point Ham and Asparagus Fritata Muffins
- 8-10 asparagus spears
- 3.5 oz. (96% fat free) ham
- 3 oz. shredded sharp cheddar cheese made with 2% milk
- 2 cups egg substituted (egg whites)
- salt and pepper
Preheat the oven to 375 degrees. Line a 12-cup muffin pan with cup cake liners. Chop the ham and asparagus into small pieces, and saute in skillet with cooking spray.
Distribute the ham/asparagus mixture among the 12 muffin cups; top with cheese. Add 1 tsp. salt (if desired) to the egg whites, and pour equal amount into each of the muffin cups. Grind pepper over each cup.
Bake in oven until puffy and slightly brown on top (maybe 15 minutes?). They are done when a knife inserted into one of the muffins comes out clean. 53 calories or 1.3 Weight Watchers points plus per muffin!! (2g fat, 2g carbs, 8g protien, 0 fiber per muffin)