1. Get a to go box before the food is delivered. A portion of protein is about the size of the palm of your hand. Oftentimes restaurants “over portion” our entire dinner plate, so to prevent yourself from over eating, put part of your meal in a to go box before you start your meal.
2. Skip the drinks! This is driving me nuts – on average we are paying $2 for a beverage in a restaurant. TWO DOLLARS! Coffee, juice, soda – doesn’t matter, it is all expensive, and typically you only get one unless your server is on the ball with refills. For a family of four, that is adding $8 to the bill, plus tip. Instead, get water with a side of lemon. Not only are you getting your water allowance in, but you are saving some money!
Those are my two tips, now a recipe.
Typically, I just cook without following a recipe. Just a little of this, dash of that, and voila! My best tasting dishes have come from short on time improvisations. The following Squash Soup was born from a need to use it or lose it. Plus, soups are a great way to get full for lunch without using a lot of Weight Watcher’s Points.
- 1 Tbsp. Butter
- 3 Tbsp. Corn Starch
- 1 Small Onion, chopped
- 2 cloves garlic, chopped
- 1 Butternut Squash, cooked
- 2 Cups 2% Milk
- 2 Cups Chicken Broth
- Salt, Pepper
Set oven to 350. Plate split, seeded squash face down on shallow baking dish with a little bit of water. Cook for 1 hour. Remove from oven. When cool enough to handle, scrape all flesh into a bowl.
In soup pot, melt butter and saute onions and garlic. Sprinkle cornstarch onto mixture. While stirring, pour in chicken stock. Once that comes to a boil, add in the squash. Mine was still a little underdone, but once the mixture got going again, it softened up enough to mash everything together. The soup should be a little thick. Finally, add the milk and bring to temperature.
Weight Watchers Points: 3 per 1 cup serving.