Tortellini Soup & Cookies

This is my all time favorite soup to throw together. It doesn't take much time, it's 4 ingredients and so simple!

 

10-12 Ounces of Tortellini (this is Trader Joe's Spinach Tortellini. I like using fresh, not frozen.)
64 oz Vegetable Broth (Chicken broth works too.)
One or Two cans Tomatoes. I like diced, they are easier to eat.
3 handfuls of spinach leaves OR one frozen container of spinach. Fresh is better, but not always an economical option.

Cook 1st three ingredients to boil. Cook tortellini until cooked. (Yea, I said that.)

Add spinach, simmer until wilted.

You can make this Italian style or Mexican style depending on tomatoes used and additional spices.

I get 6 servings, around 3-5 WW points each, depending on the tortellini and broth combo. (This one is 4 points.)

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Tomorrow is another weigh-in, and for all fat girls everywhere, it's one of the most important ones -- the weigh-in after Thanksgiving Feasts. I'm doing great so I'm not worried. Whether I post a loss, gain, or stay the same, I am confident with the food choices I have made and the cardio workouts I have completed. Yes, sure, I can work out more, I can choose wiser foods, but it's a lifetime of change and I can't do it overnight.

I started making cookies for Christmas. Jason helps me roll them into balls. As in, I'm sitting on the couch typing this Blog and Jason is balling the cookie dough I mixed last night. He's a great help! I actually have a lot of willpower when it comes to cookies and cookie dough. My trainer told me I shouldn't make them and shouldn't eat any of them. I explained that I will eat cookies and that I have the willpower to not eat all of them. We were discussing Thin Mints. Jason will put Thin Mints away by the sleeve. And I'll eat two. I like sweet things, but honestly, I like bread more. A LOT more. So my PP goes to bread, not cookies.

Breakfast Burritos

I found this website a few weeks ago and decided the breakfast burritos were worth making. Jason had been buying the QuikTrip ones and even though they are $1.50ish, they are still loaded with sodium and bad cholesterol. So on November 4, Jason and I made 30 breakfast burritos. I put italian sausage in his.

So I ate my 10 burritos over the past few weeks and needed to make more. I made sure this time to get lower point tortilla (2 points each) and used more egg beaters then eggs (32 ounces of egg beaters + 4 eggs), and the healthier, 2% cheese.

My recipe made 19, 3 Point Plus Burritos.

$4 Tortillas

$4 Egg Beaters, Eggs
$1 Milk

$3 Veggies

$2 Cheese
Total = $0.75 cents a burrito.

The recipe I used:

1 Cup of Mushrooms

1 Green Pepper

1 Small White Onion

Sauté in 2 tablespoons of butter.

Mix eggs/egg beaters (Supposed to be 18 eggs), with milk, salt & pepper to taste. Cook in large stock pot to "scramble"

Mix egg and veggie mixture together.

Chill in fridge for a while.

Mix in 2 cups of cheese. (I like mild cheddar.)

Have Jason roll you 19-21 burritos. He's an expert now.

I put them on a cookie sheet in the freezer. Once frozen I put them in ziplock bags. The best way to heat them (everything is already cooked) is to take one out the night before and put it in the fridge. Then heat for 45-seconds or so on each side. If you forget to take one out, I leave it to defrost on my desk from 7-9am then heat it 60-seconds or so on each side.

Edit - My Comment. Because for some reason I can't comment on my or friends blogs!
The first time I made these, I added too much milk and they were running. This time I also drained the fluid from the veggie mix that accumulated while cooking.
These were perfect this time. They are a bit hot to hold so I wouldn't recommended these while driving.