Hi all! How was your weekend? We had a pretty busy weekend checking off our Todo list and whipping up some tasty eats in the kitchen. Before I jump into this Weekend’s Highlights, I have to tell you that I cannot wait to see what the new 2018 Weight Watchers plan holds. I am pretty confident that the new plan is called Weight Watchers Freestyle – mainly because WW filed for that Trademark earlier this year. You can usually see this if you follow their business/financial info which I do along with watching their stock which is doing great this year. Another clue that this year’s change is probably going to be much bigger than prior years…they are clearing out all cookbooks, calculators and products. Out with the old, in with the new.
The fun things I’ve heard in the rumor mill that I hope are true…there is a renewed focus on lean protein and some items like eggs or lentils will be zero points. That being said, they will probably adjust the Daily Targets to balance it out. I am digging Smartpoints though so I hope it doesn’t deviate too far.
The other thing I think may happen is that Weight Watchers may start their own version of Blue Apron which I’d be all over. They filed for another Trademark called WW Smart Portions Delivered logo. This is different from their current prepackaged WW Fresh Meals that are provided by Chef’d. Fun!
Cool stuff that I cannot wait to geek out over and of course, give it a test drive.
We kicked off Saturday at Huckleberry’s. I mixed things up by getting a 2 egg omelette with ham, mushrooms, onion, bell pepper and tomato. I did have 2 bites of hash browns before giving them up to The Husband with a slice of sourdough. (10 sp)If you haven’t downloaded the new Peet’s Coffee app, make sure you do. You get a free drink after you check in once.
Small Nonfat Cappuccino with caramel on top. (2 sp)We took a mid shopping break at Jersey Mike’s where I got a Mini #7 on white (11 sp).Dinner was another Blue Apron dish that totally reminded me of fall. Gnocchi with Thyme, Mushrooms and Swiss Chard. I pretty much followed the recipe but added some crushed red pepper flakes for heat.
I had 1/2 a serving for 10 sp. Yum!This morning I woke up craving these Crustless Kale Quiche Muffins and this Simply Filling Turkey Apple Sausage. (3 sp)I also had a few tablespoons of pomegranate seeds.We met some friends at Red Robin for lunch. I think this Sombrero Salad might be my new favorite thing there. It’s pretty big though – I only managed to eat about half with ranch fork dipped on the side. (10 sp)I spent a few hours this afternoon whipping up a couple dishes for our work potluck tomorrow like this Candy Corn Funfetti Cake.
Totally not Weight Watchers Smartpoints friendly but super fun to make. I may try to create a healthier version.Did I mention there are candy corn in the frosting too?!To balance this out, I made Healthy Turkey Apple Sausage and Vegetarian Stuffin’ Muffins! Who says you can only make these for Thanksgiving?!
It was so hard not to eat one…I couldn’t figure out how to fill in the missing muffin hole or I would’ve lol.Dinner was the last of this week’s Blue Apron dishes – Black Bean & Kale Enchiladas.
As you know, I love kale but I wasn’t sure if I’d love it in enchiladas. It actually was pretty tasty when paired with a little smoked chipotle, lime, sweet cherry tomatoes and creamy Greek yogurt.Real deal tortillas and a little real deal Cheddar cheese go a long way in boosting the flavor.Even The Husband liked these going back for seconds and he doesn’t always love kale. I think he actually does but doesn’t want me to know for fear I’d always serve kale to him 😀
I ended up having one enchilada with a extra filling on the side plus an Apple for 5 sp.I have 5 Blue Apron Boxes to give away. Leave a comment below if you’d like to win one.