As a reminder, this thing starts tomorrow. Be sure to weigh yourself tomorrow at whatever time of day works for you. Just mark the weight down somewhere and don't forget it because it will always be referred to as your original weight amount in the weekly competitions.
Next Sunday (Jan 11) try to let me know by about noon what % of your original weight you are. Dont post your % on the blog, Just send it to me in an email to johnmeganod@yahoo.com
A lot more people have joined up in the last day, I will post the whole list when we have it together. Also, I have changed my mind about something, if any one wants to join a few days or a week into it, it will be ok. They would actually be the one at a disadvantage.
Good luck!
Wheat berry Waldorf Salad
12 years ago
Souped-up Green Beans
ReplyDelete1/2 pound fresh green beans
1/4 cup finely chopped onions
1/4 cup finely chopped green bell pepper
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 cup liquid reserved from the beans
1 tablespoon salt-free chicken bouillon granules
1/2 teaspoon butter-flavored granules
1 tablespoon finely chopped green onions
1 teaspoon dried basil leaves, crushed
Pam cooking spray
In a medium saucepan over high heat, bring 2 cups water to a boil. Add the green beans and return to a boil. Reduce the heat to medium; cover, and cook for 20 minutes, or until crisp-tender. Drain, reserving 1 cup liquid and set aside.
Spray the inside of a medium heavy skillet with nonstick vegetable cooking spray and place over medium heat. Add the beans, onions, bell pepper, salt and black pepper. Cook for 3 minutes, stirring often. Stir in the reserved liquid, bouillon and butter-flavored granules; cook for 1 minute longer, then stir in the green onions and basil. Remove from the heat and let stand 5 minutes before serving.
Serves 3 people
57 cal per serving
1 gram Fat per serving