Terra Ayres on WCIU You and Me Morning Show Talking About Healthy Summer Food Ideas!
The above underlined or pink titles are the links to the Tips for Healthy Summer Fun television segment I did on WCIU, The U, Me and You Morning Show earlier in the week. I thought by posting the link to the tv spot, you could watch it for fun but it can also serve double duty as my Tasty Tuesday for this week:) I’ve also included all three recipes from the new Weight Watchers Family Meals cookbook at the end of the post.
I have to tell you…I ended up making all 3 recipes myself (I’ve come along way, right??) and the Wheat Berry and Beet Salad along with the Oooey Gooey Bars really are KEEPERS! Both were DELICIOUS! As I said on the show, you could buy the beets already roasted and if I were to make it again, I would definitely go that route. Scrubbing, roasting, peeling and cutting bright red beets is a hassle, in my opinion and as yummy as they were, the ones from Trader Joes already prepared seem just as good! I used barely because I couldn’t find wheat berries anywhere and without knowing what a wheat berry is, I’m guessing the barely was just as good. SUPER filling side dish or you could make it a meal. The goat cheese is what adds all the flavor and really knocks it out of the park for something different!
Be careful with the Oooey Gooey Bars. They are TOO good in my opinion. SO chocolatey and delicious. For me, they are perfect to take somewhere to share with others. If I made them for home, I think I would be too tempted to over eat them and at 6 SmartPoints each, that adds up way too fast! Melissa Foreman, one of the hosts of You and Me, said she thought without a doubt, they were one of the best cookie bars she’s ever tasted!!
I personally don’t like roast beef, so I don’t have much to add about the sandwiches, but I will say, Darin, my hubby, thought they were fabulous! Using tomatoes from Geneva’s French Market makes ANY sandwich terrific!
Hope you enjoy and I will be checking in with you via video blog later this weekend. Have a HAPPY, HAPPY FRIDAY!
Roast Beef Sandwiches with Horseradish Mayonnaise (pg. 129)
¼ cup reduced-calorie mayonnaise
2 ½ teaspoons prepared horseradish
¼ teaspoon black pepper
8 slices reduced-calorie rye bread, toasted
8 (1-ounce) slices lean roast beef, trimmed
2 large plum tomatoes, each cut into 8 crosswise slices
2 cups lightly packed baby arugula
Stir together mayonnaise, horseradish, and pepper in a small bowl. Spread about 1 ½ teaspoons mayonnaise mixture on each slice of toast.
Top each of 4 slices of toast with 2 slices roast beef, 4 slices tomato, and ½ cup arugula. Cover with remaining slices toast.
Per serving (1 sandwich): 260 Cal, 10 g Total Fat, 2 g Sat Fat, 841 mg Sod, 24 g Total Carb, 5 g Sugar, 7 g Fib, 19 g Prot. SPV: 7
Roasted Beet and Wheat Berry Salad (pg. 133)
2 pounds red and/or golden beets, scrubbed and trimmed
2 ½ teaspoons kosher salt
1 cup wheat berries
2 tablespoons orange juice
1 tablespoon orange preserves
1 tablespoon extra-virgin olive oil
1 tablespoon cider vinegar
4 scallions, chopped
1/3 cup chopped fresh flat-leaf parsley
¼ teaspoon table salt
¼ teaspoon black pepper
1/3 cup crumbled soft goat cheese
Preheat oven to 400 degrees F. Spray small rimmed baking sheet with nonstick spray.
Put beets on prepared baking sheet; lightly spray with nonstick spray and sprinkle with ½ teaspoon kosher salt. Tightly cover pan with foil; roast until beets are tender when pierced with small knife, 45-60 minutes. Remove beets from oven and let cool.
Meanwhile, cover wheat berries with 2 inches of water in small saucepan. Add 1 teaspoon kosher salt and bring to boil; reduce heat to low and simmer, covered, until wheat berries are tender, 50-60 minutes. Drain and set aside.
When beets are cool enough to handle, use paper towel to help slip off skins. Dice beets or cut into thick matchstick strips; set aside.
To make vinaigrette, whisk together orange juice, preserves, oil, vinegar and remaining 1 teaspoon kosher salt.
Transfer wheat berries to serving bowl. Add beets, scallions, parsley, fine salt, pepper and vinaigrette; toss until mixed well and coated evenly with dressing. Sprinkle with goat cheese.
Per serving (about ¾ cup): 225 Cal, 5 g Total Fat, 1 g Sat Fat, 1047 mg Sod, 41 g Total Carb, 13 g Sugar, 9 g Fib, 8 g Prot. SPV: 5
Gooey Rocky Road Bars (pg. 136)
4 ounces chocolate wafer cookies
3 tablespoons unsalted butter, melted
¾ teaspoon salt
½ cup mini semisweet chocolate chips
¼ cup walnuts, chopped
½ cup sweetened condensed milk
½ cup min marshmallows, coarsely chopped
Preheat oven to 350 degrees F. Line 8-inch square baking pan with parchment paper or nonstick foil.
Put wafer cookies in food processor and pulse until fine crumbs form. (Or place cookies in large zip-close plastic bag and crush with rolling pin). Transfer crumbs to small bowl; stir in butter and salt until crumbs are evenly moistened. Transfer to prepared pan, pressing to form even layer.
Sprinkle chocolate chips and walnuts over crust. Pour condensed milk over and sprinkle with marshmallows. Bake until chocolate is melted and marshmallows begin to brown, about 15 minutes.
Let cook in pan on a wire rack. Refrigerate until firm. Cut bars into 4 strips, the cut each strip crosswise into 4 pieces, making total of 16 bars.
Per serving (1 bar): 119 Cal, 6 g Total Fat, 3 g Sat Fat, 170 mg Sod, 16 g Total Carb, 12 g Sugar, 1 g Fib, 2 g Prot. SPV: 6