WWW

I know, I know. Where has this been? As you ALL know by now, we're not in a financially flexible situation. Therefore, I'm cooking what we have in the house, which is great for the "green" side of me...little to no waste to be found!!!...BUT...that also means that counting points and making specific to my WW goal meals is not in the cards. I just finished reading a post by Erin from the Blue Eyed Bride about her WWW return and it just totally kick started my mood! I have posts complete with recipes ready for the next several weeks. I know what you're thinking - "Elizabeth, you just said that you weren't cooking WW specific recipes right now!" - well, my friends, I have a plan! I checked out WW magazines from the library on Monday and starting weeding through them for advice and recipes. I've taken pictures of the pictures (how clever is that?) and plan to post them for you to be inspired and for me to refer back to once we get in the groove again!

The WW tip and recipe/photo are from WW Magazine May/June 2009 issue

WWW Tip:

Smaller treats are more satisfying than a big splurge! WHY? Eating something that you enjoy releases dopamine making your body feel satisfaction. However, if you eat large quantities of treats you will build up your tolerance to dopamine's effects and you'll just need more and more to satisfy you. So, keep your portions small - you'll feel less guilty and your dopamine will thank you! (WW Magazine suggests a scoop of ice cream on a sugar cone over the banana split...)


WWW Recipe:



Cheesy Broccoli-Pasta Bake

1/2 pound medium pasta
8 c fresh broccoli florets
1 T olive oil
1 small onion, finely chopped
2 T all-purpose flour
1 t dry mustard
1 2/3 c fat-free milk
1/2 t salt
1 c shredded fat-free cheddar cheese

Directions:
1. Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.

2. Bring a large pot of water to boil. Add the pasta and cook 5 minutes. Add the broccoli and cook, stirring occasionally, until the pasta and broccoli are tender (3-4 minutes). Drain; return the pasta and broccoli to the pot.

3. While the pasta and broccoli are cooking, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the flour and mustard; cook, stirring constantly, about 1 minute. Gradually whisk in the milk and salt. Increase the heat and cook, whisking constantly, until the sauce boils and thickens, 3-4 minutes.

4. Add the sauce to the pasta and broccoli; stir to combine. Transfer to the prepared baking dish and sprinkly evenly with the cheese. Bake until bubbling, about 25 minutes.

Serving Size: 1 1/3 cups
313 Calories
4 g fat
5 g fiber
17 g protein

6 POINTS per serving