Sunday, May 27, 2012

This is scary.

Since I cannot print a copy for everyone I meet.......   and I'm just as guilty, being a "desk jockey" .....


Via: Medical Billing And Coding

Sunday, May 06, 2012

Open House - Recipes from "Appetizers with Annette"

Today, I had the great honor of hosting the opening event for the Grand Opening of the new Weight Watchers Store in Greenville...... I am thrilled to be one of the chefs for our territory, and so today I hosted "Appetizers with Annette" (my real name - for those who don't know me personally). I am so grateful for the opportunity to combine two things I love -- preparing food and sharing ways to make food healthy and tasty, and meeting new members!

The recipes I made today:


Pumpkin Curry Hummus (from Diane Morgan's "Skinny Dips" -- www.dianemorgancooks.com)


1 Tbsp olive oil
2 clove(s) (medium) garlic clove(s), minced
1 Tbsp curry powder
1 1/2 Tbsp honey
15 oz can cooked chickpeas, drained, rinsed
15 oz canned pumpkin
1 1/2 tsp ginger root, finely minced/grated
1 1/2 tsp sea salt
1 Tbsp pumpkin and squash seeds (unhulled)


In a small nonstick frying pan, over medium heat, warm the oil and swirl to coat the pan. Add the garlic and saute just until beginning to soften, about 30 seconds. Add the curry powder and saute, stirring constantly, until fragrant (~1 min). Stir in the honey, remove from the heat and set aside. In the workbowl of a food processor (with metal blade) process the chickpeas until finely mashed. Add the pumpkin puree, ginger, salt, and garlic mixture. Process until the hummus is smooth and pureed. Add more seasoning if necessary. Transfer to a serving bowl and set aside for an hour to allow flavors to meld. Garnish with toasted pumpkin seeds if desired.

2 Tablespoons per serving @ 1 PointsPlus (R) value each

Key Lime Phyllo Tartlets -- adapted from another WW recipe


4 oz reduced fat cream cheese spread (Neufchatel cheese)
2 oz fat free key lime pie yogurt (~1/4 c)
1 Tbsp sugar substitute
1 tsp lime zest, grated
1/2 medium fresh lime, sliced, then quartered
1 Tbsp graham cracker crumbs
2 Tbsp fat-free whipped topping
15 each Athens Mini fillo shells

Toast shells at 350 for 5 min. Meanwhile, in mixing bowl, place cream cheese and begin to whip (use mixer). Add sugar substitute, yogurt, and lime zest. When combined, spoon into the cooled fillo shells. Garnish with the following: scant 1/4 tsp of whipped topping, scant 1/4 tsp of the graham cracker crumbs, and lime quarter. Serve immediately. To prepare for later. assemble cream cheese mixture and refrigerate until ready to fill shells. Then garnish as desired.

Each filled shell is 1 PointsPlus value each.


For an extra-special bonus treat ---- here you go!

Turkey Mini-Reubens


8 serving(s) Small Potato Rolls, Ingles Bakery
8 oz Plainville Farms no salt added, 99% fat-free turkey breast, shaved thin, torn in pieces
4 slice(s) Jarlsberg Sliced Lite Cheese, each slice torn in half
1 cup(s) sauerkraut
1/4 cup(s) Dijon mustard

Preheat oven to 350. Line a baking sheet with parchment paper. Split rolls in half (top/bottom) and spread mustard on both halves of the roll. Place one ounce of  turkey on each sandwich, covering both halves. Top one half with cheese piece and sauerkraut. Fold again to create small sandwich. Bake for 12-14 min to melt cheese and heat through.

Each sandwich: 4 PointsPlus value each; 2 sandwiches = 7 PointsPlus


Thanks a million to all who made it possible: Tisha Oates (our new territory manager), Diane Rose (our previous territory manager), Sheri Cameron, Eunice Morris, Brittany Cartee, Dart Schmalz, and Ellen Brashears. Y'all are awesome -- and thank you so much!!!