I have no problem maintaining a healthy diet…as long as I’m secluded in my apartment by myself and have no access to the outside world. Once I leave the house, all my willpower leaves with me.
The other issue is cooking for two, and making food that both of us will like. Sure, I can cook anything I want, but if we’re both not into it, what’s the point? Since Sam has agreed to support my diet by eating what I want to cook, I figured I would at least make something that wouldn’t make him gag when he looked it.
Lo and behold, I found a Skinny Slow Cooker Garlic Mashed Potatoes recipe on Skinnyms.com! I finally got to use my slow cooker…bonus! The mashed potatoes came out surprisingly full of flavor and the puny 1/2 cup I was allotted on Weight Watchers was actually filling.
Yields: 5 Cups | Serving Size: 1/2 Cup Calories:144 | Total Fat: 1 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 2 mg | Sodium: 37 mg | Carbohydrates: 28 gm | Dietary fiber: 2 gm | Sugars: 3 gm | Protein: 5 gm | Points: 7
- 3 lb. russet potatoes
- 1/2 cup low sodium chicken broth, no sugar added
- 10 cloves garlic, chopped
- 1 tbsp. olive oil
- 1 cup non-fat, plain yogurt (Greek yogurt is fine too)
- 1/2 cup 1% milk (or more for consistency)
- Salt to taste
Prep your potatoes as usual by washing and cutting out any bad spots. Puncture holes in the potatoes with a fork (please don’t stab yourself! Do this carefully!)
Place all the potatoes in the microwave for 15 minutes on high or until they are nearly fully cooked. Allow potatoes to cool enough to be able to handle them.
Saute the garlic in the olive oil for 2-3 minutes (I did this while letting the potatoes cool)
Cut cooled potatoes into slices and place in slow cooker with chicken broth. Pour the garlic on top of that and mix everything up briefly to distribute.
Cook on low for 1 to 1-1/2 hours or until the potatoes are completely cooked and soft. Remove the insert from the heating element with pot holders and place on a heat-safe surface.
Using a hand blender or potato masher, mash the potatoes together with the milk and yogurt. Add salt to taste.
While I was tooling around on Pinterest, (I know…shocking, right?) I found a Honey Roasted Carrots recipe from one of my favorite sites, Six Sisters Stuff. I added the recipe to Weight Watchers and it turned out to only be 4 points per serving, SCORE!
Honey Roasted Carrots
1 lb baby carrots
3 tablespoons olive oil
3 tablespoons honey
salt and pepper to taste
Preheat oven to 400 degrees F.
Line a baking sheet with foil and spray lightly with non-stick cooking spray. In a bowl, mix together carrots and olive oil until carrots are all covered. Spread the carrots in a single layer on the baking sheet. Drizzle the honey over the carrots and sprinkle salt and pepper on top.
Bake uncovered, turning once, under just tender (about 25-30 minutes).
So, my dinner totaled 11 points. This may seem like a lot, but when you consider that a carrot cupcake is worth the same amount, it doesn’t seem that bad!
Now, onto my next goal: finding exercises to do with the little babe since she’s not a fan of me doing anything without her.