Last night I invited Mom to join me for dinner. I surprised her by making a recipe she’d discovered a few years back. It’s a showy dish that’s perfect for easy entertaining and chock full of flavor. Loaded with healthy ingredients, this is only 4 1/2 Weight Watchers points per serving. I sent Mom home with a to-go box and have an ample serving left for myself. (If you can’t find red snapper, tilapia may be substituted). I tweaked the original recipe ever so slightly, using only one can of beans, a bit more salsa and made more gremolata because it’s that topping that makes this dish over- the-top delicious. If you have gremolata left it would be great with chicken, salmon or even tossed in with pasta, couscous or rice!
Salsa Red Snapper with White Beans & Gremolata Topping serves 4
4 1/2 Weight Watchers points per serving
18 oz salsa
1 can great northern beans, drained
1 small green pepper, cut into thin strips
1 lb red snapper
1/4 c green onions
1/2 c chopped flat leaf parsley
1 1/2 t orange zest
1 1/2 t lime zest
3 garlic cloves, finely chopped
Heat oven to 425 degrees. Combine 12 oz of the salsa with the beans and green pepper and place in a casserole dish.
Cut the red snapper into several servings and place over the salsa mixture.
Top the fish with the remaining 6 oz of salsa, followed by the green onions. Cover the casserole dish tightly with aluminum foil and bake for 25-30 minutes.
Mix together the ingredients for the gremolata and set aside.
Remove the casserole from oven and allow to rest uncovered for five minutes before serving. Top each serving with gremolata and prepare to fall in love with this flavorful, healthy dish.
I served this with roasted garlic crostini, a fresh spinach salad with dijon vinaigrette with a lovely bottle of wine and lemon bars for dessert.
I realize that I’ve been less consistent with my posting in recent weeks. It isn’t for lack of wanting to blog but I’ve taken a few road trips, enjoying our beautiful fall weather and taking advantage of mild sunny days to dead-head and ready my garden for the cold winter ahead. I’ve been reading non-stop and binge watching shows recommended by friends and family. And though I’ve not mentioned it for awhile, I’ve been sticking with Weight Watchers.
Having started the program on December 28, 2015, I’ve seen nothing short of miraculous results (for me) and hit my goal weight on July 28th. In order to qualify as a lifetime member, I had to complete six consecutive weigh-ins (with a two pound leeway). Between traveling and other conflicts, it took me until this Monday to get in the sixth weigh-in – and I did it! I’m a Life Time Member!
I wanted to share this news with my followers who’ve been so kind and supportive. Having turned sixty in May, attaining this goal feels great and has made a positive impact on my health. Total loss = 33 lbs!
Oprah, thank you for speaking to me via your “If not now, when?” message on December 28th. I wasn’t thinking about weight loss, having become complacent about the extra weight I was carrying around but I was moved into action by a force greater than myself.
Life is good, health is precious and I feel empowered by attaining this goal!
Earlier this year Spence and I traveled back to Aruba. Unlike our prior visit, this time the endless breakfast buffet included the elusive dragonfruit.
I’m obsessed with the Food Network and have seen dragon fruit pop up now and again yet had never encountered it in the flesh (a little fruit pun, couldn’t help myself). After gorging on it during our trip, I feared I might not see it again for a long time. Upon returning in June, I stalked the produce departments of every grocery and specialty food store in a one hour radius; not one to be found. I gave up and moved on.
Not unlike finding a good man, the minute I stopped looking – there is was! Fat magenta beauties with just enough “give” when softly pressed to make me certain that they were ripe. I bought three (though I considered buying all of them).
I was giddy with my discovery. I called Spence from the parking lot. Not home. I called Mom exclaiming “I’ve found dragon fruit!” She was happy for me (what can you say when someone is that excited about a piece of fruit, right?)
These were perfectly ripe, creamy and refreshing, a cross between kiwi and pear in flavor. They are simply beautiful – and a whole dragon fruit is zero points per Weight Watchers!! What??? As if I needed more reason to love them.
I’ve since learned that dragon fruit is a type of cactus and comes in three colors – 2 shades of pink and the other yellow. They are a good source of Vitamin C, phosphorus, calcium, fiber and antioxidants.
The grocery tag on those I purchased says USA though they are mostly grown in Southeast Asia, Mexico, Central and South America and Israel.
Here is a mouth-watering dragon fruit collage for your viewing enjoyment with photos culled from Pinterest!
Forty first thing: The next thing that makes me happy is one that I wouldn’t imagine being on the list when I started this series on my 59th birthday last May.
Weight Watchers makes me happy.
On December 28th, when Oprah spoke to me (and millions of others) I heard her message “if not now when?” and it resonated. Loving to cook and eat with the additional freedom to travel since retiring 2 years ago, I’ve seen the number on my scale inch upwards. I was having so much fun that I’d become complacent. With 2016 on the horizon, I got online and signed up that evening.
My expectations were that the first 5-10 lbs would come off with mindful eating and more movement – and that happened. What surprised me is that I’ve lost 19 lbs in just two months while enjoying food. In fact if I’d been a bit more disciplined with choices when dining out and traveling, I’d have lost more by now. Part of my success has to do with not depriving myself by having foods I love but in moderation and the other part is being more active.
Purchasing my FitBit has been integral to my acceptance that I’ve been living like a sloth.
Accepting that I can’t change my past, I’m now tracking every step via the FitBit which syncs to my WW and FitBit apps on my iphone and MACBook. It also means that if I’m running behind on my daily goal by bedtime, I fire up my ipod to a couple of my favorite tunes and “dance it out” in the kitchen.
Thank you Oprah for getting my attention, to Weight Watchers for an awesome program and great tools and to Spence, your encouragement and support are endlessly appreciated.
For more of this series, “59 Candles, 59 Things” – click on “59 Things” under Categories. And I’d love to hear what things make you happy.
There’s a little gem of an Italian Restaurant in nearby Clarkston Michigan. My lifelong BFF introduced it to me and it’s quickly become my favorite. Their menu changes with the season and their offerings are inspired and delicious. I’m crazy about their flatbreads.
I’ve created my version of a favorite while using recipe builder on the Weight Watchers app. I’ve lost 15 pounds (since joining Weight Watchers on December 28) and I’m finding that I can have gourmet meals with a bit of creativity. This was so yummy I had to share it with the blogsphere.
1/2 oz prosciutto – roll and slice into thin “ribbons”
3/4 oz brie – remove rind, cut into small pieces
1 large Medjool Date – pit, then cut into 6-8 pieces
1 t Balsamic Vinegar
Preheat oven to 400 degrees. On a baking stone, place the Naan. Top with baby argula, followed by prosciutto, brie and dates. Drizzle the balsamic over the other ingredients. Bake for 5-8 minutes and the brie is melted. If desired, a little cracked black pepper completes this dish.
This recipe was created as a result of brown rice and taco meat from earlier this week as well as my purchase of those beautiful tri-color mini-peppers. It was easy and absolutely delicious.
Mini-Stuffed Peppers – serves 4
Weight Watcher Smart Points 6
1 c taco meat (see my recipe below)
1 c brown rice
1 T chopped parsley
1 can Rotel Tomatoes with green chilies – drained, reserve liquid
1/2 c finely shredded cheese
16-20 mini-peppers, stemmed, seeded, cut in half
Pre-heat oven to 350 degrees. In a large bowl, mix the meat, rice, parsley and tomatoes together.
Load each half pepper with about a tablespoon of filling and place into a large casserole dish. It’s fine if the filling spills over the sides a bit. If there is extra filling after you’ve wedged all the peppers in the casserole simply spoon it over the top. Pour the reserved liquid over the peppers. Top with cheese.
Bake for 30-40 minutes. Remove from oven and serve.
1 lb ground beef
1/2 medium sweet onion, chopped
red pepper flakes
salt & pepper
Brown the ground beef with the items above – to your taste. Drain and blot any excess grease with a paper towel. This meat is what I prefer for the recipe above as well as tacos, quesadillas, burritos, enchiladas or taco salad.