Yesterday was fine but tonight will be a challenge in a resturant. I'll eat something filling just before dinner and drink 2 cups of water.
What helped me yesterday was eating high fiber foods and eating often, ever 2-3 hours. Turkey Soup with beans and vegetables fills me up. Delicious! My new discovered recipe of baked beans fills me up and tastes wonderful. Smoothie, made with banana, ice, ff plain yogurt and soy milk fills me up too. Yummy!
Here are the turkey soup and baked beans recipes that fill me up:
TURKEY BEAN SOUP From Taste of Home, Heartwarming soups, over 350 recipes & tips Display until April 29, 2008 $9.99
I've made this soup today. My husband and I LOVED IT. *** WW Core recipe *** YUMMY! *** Double the recipe and freeze in individual servings *** So easy to make!!! *** Great for the whole family *** Heartwarming and filling soup *** Substitute your favorite beans if cannelini and lima beans are not to your family's taste or they just don't happen to be in your pantry when you make this soup.
*** Next time I'll add one frozen bag of vegetables, such as cauliflower and carrots and any other "free" vegetables)
*** With the vegetables it will be a whole meal in itself. It will include: Meat Beans Vegetables Grains
1 pound ground turkey 1 cup chopped onion ((chopped in the food processor, about 20 short pulses) 1 cup chopped celery (chopped in the food processor, about 20 short pulses) 1 tablespoon olive oil 1 can (49 1/2 ounces) low sodium chicken broth 2 cups frozen corn 1 can (15 ounces) cannelini or white kidney beans, rinsed well and drained). I used baby butter beans. 1 cup frozen lima beans (I used 1 can, 15 ounces, navy beans. 1 can (4 ounces) chopped green chilies 1 teaspoon oregano 1 teaspoon cumin 1 teaspoon chili poweder 1/2 teaspoon salt (I eliminated the salt) Shredded cheddar cheese, optional (I eliminated the cheese)
In a dutch oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink. Add the broth, corn, beans, chilies, oregano, cumin, chili powder and salt (and "free" frozen vegetables if you wish). Bring to a boil, reduce heat and simmer for 30 minutes or until heated through. Serve with cheese if desired.
SOUTHERN-STYLE RANCH BEANS From Vegetarian Favorites - Michigan Dry Beans
I've made this recipe yesterday and my husband and I LOVED it! Delcious!
Serving per recipe: 8 Serving size: 1 cup 1 cup = 4 points 1/2 cup = 2 points? (just one tiny line more than 1 point on the POINTSfinder..... (1 point???.....)
10 grmas of Fiber per serving Quick and easy To lower the Sodium, use no-salt canned kidney beans and no- salt canned stewed tomatoes
1 (15-ounce) can dark or light red kidney beans, drained and rinsed 3 (15-ounce) cans Vegetarian baked beans 2 onions, chopped (I used very large onions) 2 TBS. water 1 cup brown sugar, packed (I used Splenda bown sugar blend instead and very little of it because Bush Vegetarian beans have brown sugar in them) 2 TBS. prepared mustard 1 (15-ounce) can stewed tomatoes, undrianed 1 TBS. cider vinegar.
1. Coat a heavy skillet with nonstick cooking spray. Add onions and water. Saute until water has evaporated and onions are soft.
2. Stir in remaining ingredients. Cover and simmer 20 minutes.
Nutrition information per serving: Calories: 231 Carbohydrates: 49g (the good ones) Fat: 1g Cholesterol: 0g Protein: 9g Figer: 10g Sodium: 685mg (885mg canned beans)
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Edited by: PERSISTENCEMIMI at: 10/27/2008 (07:35)
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