Monday thru Friday, I plan out both my breakfast and lunch and these come to work with me. I try to arm myself with zero or one point veges. They are usually filling or at least satisfy an urge (like the crunchy pickles) So, let's talk about this week's veges that I prepared over the weekend and I'll be able to enjoy for at least a couple of days. I'll probably supplement with a salad at least once this week.
Spaghetti squash. Cooked. One cup of spaghetti squash with a little bit of salt and pepper is zero points. Sometimes I'll add some spaghetti squash and this bring it up to one point. How much sauce depends on which kind it is - sometimes a 1/4 cup and sometimes 1/2 cup.
Butternut squash. Cooked and mashed. 3/4 cup of this squash is zero points. Again, with just a bit of salt and pepper. Nothing else needed.
Cauliflower. Cooked and mashed. One cup is zero points, with a bit of salt and pepper. I typically make this like mashed potato and it will have some milk and a little butter for a creamier texture. But not this week....
Dill gherkin pickles. I fill a snack-size ziplock bag with these. Zero points. You can have up to 6.5 ounces for zero points, but I think I can only fit around 4.5 oz in the snack size bag.
Oh, and let me tell you about Sweet potato fries. Peel a potato and slice into fries. Place onto sprayed cookie sheet. Spray on top of fries and sprinkle a little garlic salt and pepper, and a touch chili pepper. Bake at 375 degrees until cooked to desired texture. I do this with white potatoes too (without chili pepper for my non-spicy people). Alas, none left! Family loves these too much - need to cook more of these!
I have an extra butternut squash that I did not cook up yet, but I think this may be slated to go into a soup with a sweet potato.... stay tuned!
Laura
WW Total 10/22/10 = 50.4 (first weigh-in = 2/24/10)
Total = 54.5 (since 2/1/10)
