TGIF

On Wednesday I signed up for Weight Watchers to help kick start my weight loss. I was sick the day after Christmas thru the week of 1/7/13 and because I didn't have much of an appetite, I lost some weight. Since being sick I've started to eat a lot healthier but the weight isn't coming off.
 
In the past Weight Watchers has worked really well for me so I figured for just under $20 bucks a month (3 months) I'm being given all of the online tools to use. Doing WW has also forced me to bring my breakfast and lunch to work, thus saving me at least $10 dollars a day (thank you NYC prices!).
 
I've been trying a bunch of new recipes and so far they've all been really good, however the hubby wasn't such a fan of the quinoa and kale patties I made...in his words "they need meat". I really enjoyed them and they added the protein and filler I needed in my salads.
 
Since I started this endeavor in the middle of the week and my weigh in day is Sunday, I don't expect to see any significant weight loss, but I know I'm on the right track. This week I've been taking 15-20 minute power walks at lunch. I even went Wednesday when it was gloomy and rainy, but I did the majority of my walking in Grand Central Terminal.
 
My other goal is to get as many dinners as I can made over the weekend, so all Adam and I have to do after we get home from work (which can be anywhere between 7pm-8pm) is heat healthy options up and add a salad or veggie. This week it worked great, with me cooking twice during the week but having enough food to last us.
 
My new go to breakfast is Quinoa/Egg cups (4 WW points for 3) and I get a ton of protein and veggies. This time I only used spinach, garlic and onion but this weekend I plan on adding mushrooms and bell pepper as well. The recipe is below...
 
Makes 24 mini cups (1 Weight Watcher point per cup - note that 3 or more the points will not increase by just 1)
 
Ingredients: 

2 cups cooked quinoa (about 3/4 cup uncooked) 

*Be sure to look for the quinoa that is already pre-washed and soaked. It will save you SO much time

2 eggs

2 egg whites

1 cup roughly chopped baby spinach (uncooked)

1 cup shredded sharp cheddar cheese (I used reduced fat)

1/2 cup diced lower salt ham 

2 Tablespoons grated parmesan cheese 

1/2 a diced yellow onion

1 clove finely chopped garlic
salt & pepper to taste

Directions:

• Preheat oven to 350 degrees
• Combine all ingredients in a large bowl and mix to combine
• Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup
• Bake for 15-20 minutes, or until the edges of the cups are golden brown
• Let cool for at least 5 minutes before removing from the mini muffin tin

*You can bulk this up by adding your favorite vegetables (zuchini, mushrooms, carrots, bell pepper, the possibilities are endless!) And if you know anything about WW, fruits and veggies are 0 points, so add away!