TofuBerry Smoothie

After working a 9-hour day sandwhiched by 2, 6 mile bike rides, I needed something to fuel me up. I've read a lot lately about the importance of eating after a workout to keep your metabolism revved. Earlier this week, I saw a recipe for a smoothie using silken tofu in a magazine or cookbook, but I couldn't find it. This is a WW friendly version that I threw together after perusing the internet for basic smoothie ideas:

TofuBerry Smoothie POINTS VALUE: 2

1/4 c. silken tofu

1/4 c. nonfat plain yogurt

1/2 banana

1 c. mixed berries or fruit of choice

2 T soymilk (I used light chocolate soy)

2c. Trop 50 (light OJ)

1T splenda

Serve over ice in a tall glass

Make 3 Servings

Yummyness

My plan for the afternoon was successful. It turns out I didn't need to be so worried about the pudding because it's hard to raid the cabinets when you have to be consistently stirring for 10 minutes.

Tonight I had a 4 POINT taco soup and homemade guacamole. I believe both recipes are on WW.com although I did add minced sweet red peppers and garlic to the guac as well as about 2 tablespoons of diced pear tomatoes. I didn't have any cilantro on hand, but it still had a wonderful flavor. I also found tortilla chips that were 2 POINTS per serving (Price Chopper Naturals). Somehow I was able to have just one serving because the meal was very filling. I also had refried beans (only 1 POINT for 1/2 cup).

Even still, I am having a fat day. Some days my POINTS allowance just seems too high and by the end of the day I am just a little more full than I want to be and I get that "gross" feeling that I am trying to avoid.

I can't wait to fit into those old jeans...

Filling Recipe!

I don't know if I am supposed to post Weight Watchers recipes, but tonight I made this recipe that was delicious and reminded me more of homestyle cooking. Lately, I have been experimenting with different texture, ingredients, and flavors, so this was a nice change.

Stroganoff-topped Potato, Serves 2, 7 POINTS per serving

1 medium baking potato
1 tsp. olive oil
4oz beef flank steak, cut across grain into bite-size strips
1 c. sliced mushrooms
1 small onion, cut into thin wedges
1 tsp. garlic powder
1/8 tsp. pepper
1 can Progresso Light Savory Vegatable Barley Soup
14 c. fat free sour cream
2 tbsp. chopped parsley

Very easy, 1 pan

Heat oil over high heat, add mushrooms, onions, and beef. Add garlic powder and and pepper. Cook 5-7 minutes; until the meat is just browned and veggies are beginning to soften. Stir in soup and heat to boil. Cover and simmer 7-10 minutes. Remove from heat and stir in sour cream.

Serve over half of a baked potato. Top each with a sprinkling of parsley.