So naturally I’m cutting back on fat, not entirely, as I believe fat carries flavor, but healthy fats and in moderation.I’m playing around with adding bulk and volume to my foods off the Power Foods list ( foods low in points that give you more fuel throughout the day). When I’m hungry mid day I reach for a banana, which surprisingly has zero points to satisfy both that sweet and creamy texture urge. So far so good, and on week 3 , I have lost over 5 lbs. The second week was challenging as we had several social functions with great food and alcohol, but I was able to indulge in moderation. Thank goodness for my Iphone app, where I plug-in foods and receive their values. Who knew a Screwdriver is the cocktail with the lowest points?
Sometimes I post some recipes to the community pages. The Farro with Turkey Kale and Sun dried Tomatoes was a very successful one that both Certain Someone and I enjoyed. I actually tea smoked my own turkey breast to use for the week and throw it into several recipes. The smoking adding a depth of flavor. For this recipe you can use regular roasted , cooked turkey breast.
| Farro with Turkey Kale Leeks sun-dried Tomatoes |
- 1 pound(s) cooked turkey breast
- 1 cup(s) cooked leek(s)
- 1 cup(s) Kale
- 2 cup(s) sun-dried tomatoes (without oil)
- 2 cup(s) cooked farro
- 1 tsp sea salt
- 1 tsp black pepper
- Boil Farro to package instructions and reserve
- Drain Julienne your Kale.
- Weigh and chop your turkey breast, tomatoes.
- In a non stick pan spray your non stick cooking oil.
- Add your leeks and kale and stir fry for a few minutes on med high
- Add your tomatoes and continue to stir and cook over med high heat.
- Vegetables should start to caramelize a bit.
- Add the turkey. Continue to cook.
- Lastly add the cooked Farro and stir fry for a few more minutes .
- Season with salt and pepper to taste.
9 Weight Watcher points
The winner of the Creminelli giveaway is Jen from The Whole Kitchen. Congratulations Jen!
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