We are back! Thanks for your patience.
Also, thanks for participating in our Twitter poll; “Is it Worth It?” We got a pretty resounding response to our 45sp meal question. (PS: You can find us on Twitter by clicking this link, or looking up @watchinweight).
How is Greg maintaining on Lifetime and how is Tab handling Maintenance on her way to Lifetime, you ask? Find out in this week’s Weigh In segment.
The Freestyle for the week suggests you just “Eat what you Want!”, and we talk about what that means for us, and how we manage it by keeping it as part of our lifestyle.
And finally, the moment you’ve been waiting for. We pull away the plastic protective covering on this renovation – we have a Recipe Room! Four recipes we’ve been tried out – references to original recipes sources are included. No affiliate links here for the books, just good old fashioned word of mouth cause we’re fans.
Artichokes from Love & Lemons
- 4 regular or 8 baby artichokes
- 1 lemon
- 3 tsp olive oil
- sea salt
- freshly ground pepper
- chili pepper flakes
Preheat oven to 375
Clean and prep artichokes by trimming off leaves and cutting back the stem
Cut in half lengthwise and carve out choke.
Place cleaned artichokes in bowl of water with juice of lemon plus the quarters of the same lemon until ready to use.
If baking in a dish, brush dish with one teaspoon of olive oil.
Cover artichokes with remaining two teaspoons of olive oil and season to taste with salt, pepper and chili flakes.
Toss to coat completely.
Place artichokes in baking dish, cut side down. Place quartered lemon in baking dish as well. Cover dish with aluminum foil, bake for 45 minutes for full sized artichokes, or 25 – 30 minutes for baby artichokes.
*air fryer attempt – wrap 2 artichokes and 2 lemon wedges in aluminum foil. Poke holes in the foil and cook 8 minutes on high, flip and then 5 minutes on high on the other side.*
Chocolate Chick Pea Cake adapted from Katie_Donnelly_wwjourney
- 14oz can of chickpeas, drained & rinsed
- 3 eggs
- 1 1/2 cup Pyure Organic Stevia
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 cup 0% Fage Greek yogurt
- 1 1/2 tsp baking powder
Blend the chickpeas in a blender with a small amount of water (a few tablespoons, just enough to get them moving in the blender) or mash them by hand until smooth.
Whisk together the rest of the ingredients, minus the baking powder.
Add chickpeas to the rest of the ingredients and whisk.
Add baking powder and whisk.
Pour into 8×8 pan (greased or lined with parchment paper) and cook for 25 – 30 minutes at 350.
Herb and Parmesan Crusted Cod from Run Fast Eat Slow
- 4 x 4oz filet of cod
- 1/3 cup fine corn meal
- 1 egg
- 1/2 cup finely grated Parmesan cheese
- 1 scoop Quest Multipurpose baking mix
- 1 tsp dried oregano
- 1tsp dried thyme
- cooking spray
Rinse cod filet, pat dry with paper towel.
Sprinkle both sides with salt and pepper
Line up 3 bowls. Cornmeal in 1, whisked egg with a TBSP of water in the second one. In the third bowl, mix parmesan, protein powder, oregano and thyme.
Dredge each filet in cornmeal on all sides, then dip (or brush) with egg, then press into the parmesan mixture on all sides. (discard the leftover coating mixture).
Spray both sides of the coated filet with cooking spray before placing in air fryer.
Preheat air fryer at 360
Place filet on foil in air fryer basket or air fryer dish accessory (check your manual for options).
Cook for 5 minutes on one side, flip with fish spatula, then cook for 3 – 5 minutes on the other side (depending on thickness of filet)
Enjoy your crispy filet!
Variation of Butterfinger Cheesecake Cupcakes from wwPounddropper
- 16 items Oreo thins salted caramel
- 9 packets Truvia Sweetener
- 3 Tbsp unsweetened cocoa powder
- 1Tbsp sugar free caramel sauce
- 1⁄2 package fat free sugar free instant butterscotch pudding and pie filling mix
- 1⁄2 package fat-free sugar-free instant chocolate pudding mix
- 3 eggs
- 3 cups fat-free plain Greek yogurt