Turns out my new camera has a little flashy thing that tells me when my battery is REALLY low – so there is no picture of my breakfast – but it was 2 ounces of leftover pepper steak, peppers and cheese stuffed into a hallowed out 2 ounce baked potato – such a filling breakfast for only 6 points!

So guess who’s caught the running bug?  Yep, Helen and Shelley would be so proud of me (sorry Shelley – I know you can’t run at the moment – didn’t mean to throw salt on that wound!)  I ended up running two miles in 22:40, which is a 11:20 mph pace – woot!  I still plan on signing up for a 5k either in May or June – my goal is to beat my PR of 39:21.  I think I am doing pretty good with beating that pace!

I ended up with a total of 35 minutes on the treadmill, then I did 10 minutes of biceps and triceps (really need to up the strength training!) and then 5 minutes of abs on the ball. 😀

For lunch I decided to make the spicy pork stew again, but this time using broccoli.   Pork stew meat was still on sale and when I went to the store, I didn’t see any so I asked.  The butcher went into the back, came out and asked me the price per pound (because I had the sale flyer) and then brought me my package.  But it didn’t look like last weeks – this one was like pork tenderloin, where last week it was a bit darker meat.

I shrugged my shoulders, said it would work just fine.  I did the recipe the same way I did last week, but the pork was like chewing a leather shoe.  I decided to heat it up yesterday morning before work to see if more cooking time would make it tender, but it only made it worse.  But since I bring lunch for two women in my office, I had to think of something.  What other protein . . . I had shrimp!

So I scooped out all the pork, and since the broth was still hot, just threw in frozen deveined shrimp, and it cooked perfectly once we reheated it at work – the shrimp was nice and tender.  So basically you could make the spicy sauce and then just add whatever protein and grain you wanted.  The spicy sauce is zero points – its just 2 chopped peppers (any color) 4 cups water and 2 teaspoons Mexican chile powder which is then pureed.

I added 2 ounces of cooked shrimp (only 1 point) 1/2 cup hominy (2) and 1/2 cup of cooked brown rice (3) and poured that over a bed of cooked broccoli – 6 points for this whole bowl!

Over the weekend my store’s $1 rack had two heads of cauliflower.  I remember seeing Renee’s Lightened Up Cauliflower Gratin and knew I had to make it.  I did make some corrections though – leaving out the onion and adding some corn starch to thicken the cheese sauce and added pepper jack cheese.  And then I wasn’t sure where she put the bacon in on her dish, so I just diced up the cooked bacon and added it to the bread crumb topping.  And I made my servings bigger: 4 servings for 6 points.

Lightened Up Cauliflower Gratin

  • adapted from Renee’s Kitchen Adventures
  • 4 servings: 6 points each


  • 1 head of cauliflower
  • 1/2 cup panko bread crumbs
  • 1 tsp. butter
  • 1 cup skim milk
  • 1/2 cup fat free half and half
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • pinch of ground nutmeg (will add a bit more next time)
  • 2 slices of cooked bacon, chopped
  • 1 ounce pepper jack cheese
  • 2 cloves garlic, minced
  • 1/4 cup shaved Parmesan cheese
  • 1 tablespoon corn starch
  • 1 tablespoon water
  1. Preheat the oven to 375.  Spray a casserole dish with cooking spray.  Microwave the cauliflower on the fresh vegetable setting.  Set aside to cook, then chop.
  2. In a non-stick skillet, melt the butter and add the panko bread crumbs and cook until browned and crispy – about five minutes.
  3. Mix together the flour, milk, half and half, salt, pepper, and nutmeg and mix welll.
  4. Fry the bacon, cool and finely chop.  Add this to the bread crumb mixture and combine.
  5. In a pot, spray with Pam and add the garlic, cooking for a couple minutes.  Add the milk mixture and cook for 5 minutes, or until it starts to thicken.  This is where I added the combined 1 tablespoon of cornstarch with 1 tablespoon of water to thicken.
  6. Add chopped cauliflower and mix well.  Put in casserole dish and bake for 20 minutes until bubbly – then sprinkle the bread crumb mixture of the top and I baked it an additional 5 minutes.
try to use shaved Parmesan when you can – you get way more for the points and its so much more flavorful than grated Parm
Isn’t everything better with bacon?
done! Let it sit for about 10 minutes for the sauce to thicken up before serving 😀

So for dinner, since its still just me, I knew the cauliflower gratin was going to be my side dish, and I had green beans too.  Guess what I finally found!

I found the fish balls that Lori keeps talking about!   Luckily they were on sale for $5.99 (normally they are $8.49).  I baked them for 20 minutes, then put them under the broiler for a couple minutes a side – I like my balls crispy! 😀  Dinner comes in at 9 Points.

my zero point dipping sauces – the green one is a caribbean lime hot sauce and the orange one is a mango hot sauce that I got from Rachel – so good!

These were really good – not sure I could consider that eating fish for dinner, but these will be nice to have on hand.  Thanks Lori!

Stats for Tuesday:

  • 34 points (including wine and a serving of peanuts while watching Biggest Loser)
  • 35 minute treadmill
  • 10 minute biceps triceps
  • 5 minute abs

Come back tomorrow for Creamless Creamy Tomato Soup – get this – 2 1/4 cups is only 3 points!  Leaves room for the grilled cheese on the side!