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#11
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meal planning
"Drachen" wrote in message ... what I've been doing, because its just my son and I, and he needs lunches for school, I make one large dinner thing on sunday, lasagna, stew, cassarole, thick soup etc... and calculate all the points in one serving *usually two cups for the containers I have* and freeze them... that way I know the points and can just add a salad or veggies or something else to go along with it like a sandwich etc... I like freezing things, and I do the large meal after i've eaten in the evenings, and have only a half amount as a snack... *awesomeself control there* but then its easy to just grab something from the freezer when your son is gone to school and you don't want to make a huge meal... which is a lot worse for myself... particularily working from home... I've also gotten into the habit of purchasing fruit platters and veggie platters from the store and keeping them in the fridge for whenI do that... lets just look in the fridge cause I feel like snakin but I'm not hungry cause I'm going to bed in 15 minutes ... thing... we've all done that... heh... Do you calculate the points for each individual ingredient and then divide by the number of portions? I'm really going to have to invest in a scale if I'm committed to this. I've been measuring but when foods are given points by weight, I'm eyeballing it --- and that might've contributed to where I am today :-) Teri |
#12
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meal planning
"Teri" wrote in message ... "Drachen" wrote in message ... what I've been doing, because its just my son and I, and he needs lunches for school, I make one large dinner thing on sunday, lasagna, stew, cassarole, thick soup etc... and calculate all the points in one serving *usually two cups for the containers I have* and freeze them... that way I know the points and can just add a salad or veggies or something else to go along with it like a sandwich etc... I like freezing things, and I do the large meal after i've eaten in the evenings, and have only a half amount as a snack... *awesomeself control there* but then its easy to just grab something from the freezer when your son is gone to school and you don't want to make a huge meal... which is a lot worse for myself... particularily working from home... I've also gotten into the habit of purchasing fruit platters and veggie platters from the store and keeping them in the fridge for whenI do that... lets just look in the fridge cause I feel like snakin but I'm not hungry cause I'm going to bed in 15 minutes ... thing... we've all done that... heh... Do you calculate the points for each individual ingredient and then divide by the number of portions? I'm really going to have to invest in a scale if I'm committed to this. I've been measuring but when foods are given points by weight, I'm eyeballing it --- and that might've contributed to where I am today :-) When you are making a dish the ww books say to add up the calories/fat/fiber of the entire dish. Calculate the points for the entire dish and then divide by the number of servings. Because of the cap (4) on fiber this does not yield an accurate point number on something that is high in fiber. My leader says to divide the totals by the number of servings and calculate the points per portion that way. This allocates the fiber grams across all servings which is fairer. |
#13
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meal planning
My scale, and I have the old WW one is my second best friend on this
journey, DH is first, Lee Teri wrote in message ... "Drachen" wrote in message ... what I've been doing, because its just my son and I, and he needs lunches for school, I make one large dinner thing on sunday, lasagna, stew, cassarole, thick soup etc... and calculate all the points in one serving *usually two cups for the containers I have* and freeze them... that way I know the points and can just add a salad or veggies or something else to go along with it like a sandwich etc... I like freezing things, and I do the large meal after i've eaten in the evenings, and have only a half amount as a snack... *awesomeself control there* but then its easy to just grab something from the freezer when your son is gone to school and you don't want to make a huge meal... which is a lot worse for myself... particularily working from home... I've also gotten into the habit of purchasing fruit platters and veggie platters from the store and keeping them in the fridge for whenI do that... lets just look in the fridge cause I feel like snakin but I'm not hungry cause I'm going to bed in 15 minutes ... thing... we've all done that... heh... Do you calculate the points for each individual ingredient and then divide by the number of portions? I'm really going to have to invest in a scale if I'm committed to this. I've been measuring but when foods are given points by weight, I'm eyeballing it --- and that might've contributed to where I am today :-) Teri |
#14
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meal planning
this is how we do it, Lee
Laura wrote in message ... "Teri" wrote in message ... "Drachen" wrote in message ... what I've been doing, because its just my son and I, and he needs lunches for school, I make one large dinner thing on sunday, lasagna, stew, cassarole, thick soup etc... and calculate all the points in one serving *usually two cups for the containers I have* and freeze them... that way I know the points and can just add a salad or veggies or something else to go along with it like a sandwich etc... I like freezing things, and I do the large meal after i've eaten in the evenings, and have only a half amount as a snack... *awesomeself control there* but then its easy to just grab something from the freezer when your son is gone to school and you don't want to make a huge meal... which is a lot worse for myself... particularily working from home... I've also gotten into the habit of purchasing fruit platters and veggie platters from the store and keeping them in the fridge for whenI do that... lets just look in the fridge cause I feel like snakin but I'm not hungry cause I'm going to bed in 15 minutes ... thing... we've all done that... heh... Do you calculate the points for each individual ingredient and then divide by the number of portions? I'm really going to have to invest in a scale if I'm committed to this. I've been measuring but when foods are given points by weight, I'm eyeballing it --- and that might've contributed to where I am today :-) When you are making a dish the ww books say to add up the calories/fat/fiber of the entire dish. Calculate the points for the entire dish and then divide by the number of servings. Because of the cap (4) on fiber this does not yield an accurate point number on something that is high in fiber. My leader says to divide the totals by the number of servings and calculate the points per portion that way. This allocates the fiber grams across all servings which is fairer. |
#15
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meal planning
Yup, that is what I've done... *darn that "who needs math when I grow up
anyway 12 yr old mentality... heh* my son was on a ketogenic diet a few years back for his seizures and everything had to be weighed out precisely or he would have seizures... its a neat diet... we had complications but it does work... but I digress... my mom purchased me an official weight watchers scale which the nutritionist recommended and I use that for measuring my ingredients... I highly recommend having a scale like that regardless if you are on a diet or not... I measure out everything now, and I think I'm getting pretty good at figuring out portions when I go to eat out in a restaraunt, which I do weekly, so its easy to figure out my points there. I also go to fancier restaraunts where they focus more on flavour than on how many fries can we fit on a plate... it might be a tad more expensive... well... not too much more... but they have more human like portions... so yeah... invest in a scale... you'll likely notice that you've been eating some things very wrong... and this way when you do get extra nummy things like cheese and crackers, the individual portions are not nearly as large as you once thought... but you can measure out individual servings and put them in a ziplock baggie in the fridge for a snacky when the mood hits you... and you know, 4 points for this snack... without having to reweigh and go through the trouble of taking out the scale... anyways... I'm rambling... must go feed my critters... aka puppy and my son... "Teri" wrote in message ... "Drachen" wrote in message ... what I've been doing, because its just my son and I, and he needs lunches for school, I make one large dinner thing on sunday, lasagna, stew, cassarole, thick soup etc... and calculate all the points in one serving *usually two cups for the containers I have* and freeze them... that way I know the points and can just add a salad or veggies or something else to go along with it like a sandwich etc... I like freezing things, and I do the large meal after i've eaten in the evenings, and have only a half amount as a snack... *awesomeself control there* but then its easy to just grab something from the freezer when your son is gone to school and you don't want to make a huge meal... which is a lot worse for myself... particularily working from home... I've also gotten into the habit of purchasing fruit platters and veggie platters from the store and keeping them in the fridge for whenI do that... lets just look in the fridge cause I feel like snakin but I'm not hungry cause I'm going to bed in 15 minutes ... thing... we've all done that... heh... Do you calculate the points for each individual ingredient and then divide by the number of portions? I'm really going to have to invest in a scale if I'm committed to this. I've been measuring but when foods are given points by weight, I'm eyeballing it --- and that might've contributed to where I am today :-) Teri |
#16
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meal planning
"Drachen" wrote in message ... Yup, that is what I've done... *darn that "who needs math when I grow up anyway 12 yr old mentality... heh* my son was on a ketogenic diet a few years back for his seizures and everything had to be weighed out precisely or he would have seizures... its a neat diet... we had complications but it does work... but I digress... my mom purchased me an official weight watchers scale which the nutritionist recommended and I use that for measuring my ingredients... I highly recommend having a scale like that regardless if you are on a diet or not... I measure out everything now, and I think I'm getting pretty good at figuring out portions when I go to eat out in a restaraunt, which I do weekly, so its easy to figure out my points there. I also go to fancier restaraunts where they focus more on flavour than on how many fries can we fit on a plate... it might be a tad more expensive... well... not too much more... but they have more human like portions... so yeah... invest in a scale... you'll likely notice that you've been eating some things very wrong... and this way when you do get extra nummy things like cheese and crackers, the individual portions are not nearly as large as you once thought... but you can measure out individual servings and put them in a ziplock baggie in the fridge for a snacky when the mood hits you... and you know, 4 points for this snack... without having to reweigh and go through the trouble of taking out the scale... anyways... I'm rambling... must go feed my critters... aka puppy and my son... Wow! 4 point snacks ... i've been trying to look for 0 or 1 point snacks and instead found I ate 5 rice cakes for 5 points .... in hindsight, cheese and crackers for 4 points would probably have been more satisfying. Teri |
#17
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meal planning
"Teri" wrote in message ... "Drachen" wrote in message ... Yup, that is what I've done... *darn that "who needs math when I grow up anyway 12 yr old mentality... heh* my son was on a ketogenic diet a few years back for his seizures and everything had to be weighed out precisely or he would have seizures... its a neat diet... we had complications but it does work... but I digress... my mom purchased me an official weight watchers scale which the nutritionist recommended and I use that for measuring my ingredients... I highly recommend having a scale like that regardless if you are on a diet or not... I measure out everything now, and I think I'm getting pretty good at figuring out portions when I go to eat out in a restaraunt, which I do weekly, so its easy to figure out my points there. I also go to fancier restaraunts where they focus more on flavour than on how many fries can we fit on a plate... it might be a tad more expensive... well... not too much more... but they have more human like portions... so yeah... invest in a scale... you'll likely notice that you've been eating some things very wrong... and this way when you do get extra nummy things like cheese and crackers, the individual portions are not nearly as large as you once thought... but you can measure out individual servings and put them in a ziplock baggie in the fridge for a snacky when the mood hits you... and you know, 4 points for this snack... without having to reweigh and go through the trouble of taking out the scale... anyways... I'm rambling... must go feed my critters... aka puppy and my son... Wow! 4 point snacks ... i've been trying to look for 0 or 1 point snacks and instead found I ate 5 rice cakes for 5 points .... in hindsight, cheese and crackers for 4 points would probably have been more satisfying. If you like cheese and crackers for a snack, look for the Laughing cow Light semi-soft cheese wedges. 1 point per triangle (1oz). Spread on a 1pt english muffin or some wasa crackers for 2pts total. Or on celery for 1pt total. A protein snack might keep you satisfied longer. Carby snacks tend to make me more hungry because it sets off cravings. |
#18
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meal planning
I found that the one serving of crackers *I like various types, but only
take a 2 point serving* and cheese is quite satifying... I like to have protiens in my snacky time... keeps my tummy busy for longer as it takes longer for the digestion of meats vs fruits... and I'm currently at 35 points for my allowed daily, which has been hard to keep up once you get use to watching everything you eat... heh... so a couple of four point snacks isn't that big of a deal... I've heard about that laughing cow cheese and I've only heard good things about it!... also there are some 0 point cheese slices available... at least at one of the stores I went to... I checked on my little measuring fibre/fat scale... and lo and behold, 0 points... and I use a one point peice of bread with tomatoes and cheese slices, and viola, nice 2 point snack sandwich... but i'm off to have an egg salad sandwich now... "Teri" wrote in message ... "Drachen" wrote in message ... Yup, that is what I've done... *darn that "who needs math when I grow up anyway 12 yr old mentality... heh* my son was on a ketogenic diet a few years back for his seizures and everything had to be weighed out precisely or he would have seizures... its a neat diet... we had complications but it does work... but I digress... my mom purchased me an official weight watchers scale which the nutritionist recommended and I use that for measuring my ingredients... I highly recommend having a scale like that regardless if you are on a diet or not... I measure out everything now, and I think I'm getting pretty good at figuring out portions when I go to eat out in a restaraunt, which I do weekly, so its easy to figure out my points there. I also go to fancier restaraunts where they focus more on flavour than on how many fries can we fit on a plate... it might be a tad more expensive... well... not too much more... but they have more human like portions... so yeah... invest in a scale... you'll likely notice that you've been eating some things very wrong... and this way when you do get extra nummy things like cheese and crackers, the individual portions are not nearly as large as you once thought... but you can measure out individual servings and put them in a ziplock baggie in the fridge for a snacky when the mood hits you... and you know, 4 points for this snack... without having to reweigh and go through the trouble of taking out the scale... anyways... I'm rambling... must go feed my critters... aka puppy and my son... Wow! 4 point snacks ... i've been trying to look for 0 or 1 point snacks and instead found I ate 5 rice cakes for 5 points .... in hindsight, cheese and crackers for 4 points would probably have been more satisfying. Teri |
#19
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meal planning
Teri wrote:
I've been thinking that in order for me to increase my chances of success on ww - meal planning might be in order... especially for dinner. I'm going to make a zero point soup (i should find some if I google) but will need to think out dinner plans. I'm fine with making salad to go along with everything ... i love salad and in the one meeting I went to, the leader offered 1/4c any mustard but yellow, w/ 1/4c any vinegar and 1/4 c water plus splenda as a zero point tasty dressing. How do you go about planning meals ... is there a cookbook which gives point values etc? Thanks! Teri A lot of the WW own cook books have both points and recipes for the No count version of WW. I often plan using the cook books for inspiration. I tend to plan lunches and dinners for a week or 10 days in advance, and DH does the shopping. That way far fewer stray items find their way into the fridge (and then into me!), and we waste a lot less food. In cold weather I rely a lot on the zero point soups and low point soups like leek & potato soup for lunches and late night snacks: somehow vegetable soup, all hot and yummy, is much more filling and satisfying in the cold than salad! But I do serve salad several days a week with the dinner. We also keep lots of fresh fruit about for nibbling and to use for deserts in place of cheesecake and other fatty puds. I'm very canny, as we say in parts of the UK: I'll plan a week's menu round the roast chicken we might have for Sunday dinner. Here's this week as an example: Sunday: Roast chicken with gravy (3 points) WW dry roast potatoes (2 points) Steamed vegetables () points) We often follow it with something like my apple crumble (with my low fat bread and oat crumble topping, 3 points a serving) served with half fat creme fraiche. This Sunday we had home made mango kulfi, made when I realized we had eight pints of semi-skimmed milk in the fridge and more was due the next day! The Kulfi works out at one and a half points a portion. Monday: School parents evening: Son & I ate out. I had a jacket potato with prawns and salad, and a bucket of skinny latte. I worked it out as five and a half points. Tuesday (today): Had a friend in. Used some of the left over chook with the left over gravy to make a chicken version of my shepherd's pie (about 3 points worth of cold chicken, minced, and mixed with the gravy and 3 minced carrots, a minced stick of celery, and a minced onion, topped with cheesy mash made with 50g of reduced fat cheese - it worked out at a HUGE portion for about 4 points!), served with cabbage sauted in a teaspoonful of olive oil, along with garlic, onion and caraway seeds. We followed it with fresh fruit. Wednesday: hubby will be home. Steamed salmon fillet with new potatoes, carrots and broccoli, followed by fresh fruit. Total 5-6.5, depending on a choice of apple or banana. Thursday: WW day! I weigh in at about 7pm. and eat after the meeting. Blamanger of Chicken (a mediaeval recipe I have adapted to WW, made with cold chicken reheated with rice cooked with almonds), salad, and fresh fruit. Total, probably about 8 points: this is a high one for me! Friday: Swimming day! Again, I eat late after swimming in the evening: ladies night at the pool - we get an hour to ourselves, with none of those hairy things with dangly bits! Chicken and leek and potato soup, made with stock from the chicken bones, and any remaining scraps of meat. There will be enough for four of us for dinner, and the three of us for Saturday's lunch. I may make some home made bread rolls to go with it, just for a treat! Two rolls and a big bowl of soup add up to six points. We'll follow the soup with something like Muller Light Yoghurt (1.5 points) or more fresh fruit. Saturday: we're often out during the day, so I plan to dig some turkey mince chilli made a few weeks ago out of the freezer. I think this one worked out at 3 points a serving, plus 3 points for brown rice. Lunches are usually zero point butternut squash or carrot and coriander soup, or sometimes I'll do a Chinese style spiced vegetable soup, or a courgette and celery soup, all of which are zero points, thick enough to dance on, and seriously yummy! I serve it with a couple of slices of fresh bread: fresh enough it doesn't need butter with it! I don't usually worry about saving points on salad dressings: I just use them sparingly or not at all, and count it when I have them. But I do make my own, so working out the points is easy, and a serving of my home made vinegrette is usually about half a point. -- Kate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! |
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