Ozeri WeightMaster 400 lbs. Digital Bathroom BMI Scale #Ozeri

We've been dealing with our first "back to school" over here at Under the Big Oak Tree and this momma has been doing some emotional eating while dealing with the stress and anxiety of it all!

School started on Tuesday and our kiddo is handling it well.  So, now it's time for momma to get rid of the junk in the house and get back to healthy eating and watching my weight...that is, I mean, after the holiday weekend!  I want some grilled burgers and hot dogs!

Anyway. Even though I haven't been really paying attention to my weight the past several weeks, I did get the chance to give a new scale a try.

For some reason, we seem to have a collection of scales in our home.  It didn't take long for the Ozeri WeightMaster 400 lbs. Digital Bathroom BMI Scale to become the family favorite.  It is awesome!

When I first took it out of the box, I loved the sleek design of the scale, but was slightly intimidated. Then again, I get pretty intimidated over anything that comes with an instruction manual!

Seriously though, this scale is amazing and really simple to use, I was able to figure it out right away!

Here are some of the features of the Ozeri WeightMaster 400 lbs. Digital Bathroom BMI Scale:

• just as the name states, this scale calculates your Body Mass Index (BMI) 
• displays both your current and net weight change, recording up to 7 weigh ins per user.  
• Highlights your net weight change in GREEN for weight loss and RED for weight gain 
• Weight capacity is 400 lbs. / 180 kg 
• Automatically turns on when you step on the scale
• Auto power off to save battery life.  
• Easy to set using the 3 Touch Screen Function Keys 
• Tracks stats for up to 5 unique users with Automatic Recognition. 

For me, I am really bad with numbers.  My brain just doesn't retain the information.  So, with daily weigh ins (to see if I'm on the right track), I love that the scale will note my weight change by using color codes.  That way I really don't have to obsess with the number on the scale as I'm checking in to see my progress each day.

Earlier in the post I mentioned that I loved the sleek design of the scale.  Not only is it pleasing to the eyes, but the smooth surface also makes it super easy to wipe clean.  No grooves or divots to collect dust and dirt!

Another feature that is useful is the Memory Access Mode which allows the user to look up 7 of your most recent weigh ins!

The scale can also be used in a basic mode for users that choose to not set up a profile.

If you are interested in purchasing the Ozeri WeightMaster 400 lbs. Digital Bathroom BMI Scale, you can do so using this link:  http://www.amazon.com/gp/product/b00ko8xhe4





I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

What I'm Eating On Simply Filling (Simple Start)

As a food blogger, I take lots of pictures of the food I eat.  In the past, I usually only snapped photos of new recipes so that I would have a photo of the recipes I post on my blog.  If you've been reading here recently, you man have noticed that I'm trying to lose weight and eat healthier while I'm at it.  Since I'm a visual person, I've been photographing many of my meals so that I can look back and get meal ideas when I'm feeling like I'm in a rut or those moments that I just run out of ideas.

I toyed with the idea of starting a new blog for this purpose, but since I tend to spend a lot of time here Under the Big Oak Tree, it just makes sense to journal those meal ideas here.  I hope you find the posts helpful.

• Arnold Sandwich Thin, multi-grain 
• tiny amount of fat free mayo
• 1 hard boiled egg
• black pepper
• mini cucumber
• peach
• unsweetened iced tea

This was breakfast, but it could be a quick lunch or even dinner if you're in a pinch and need something quick!  I love making meals that include all Simply Filling foods and saving those indulgence points for a snack later in the evening while I snuggle on the couch and catch up on my shows.

Chipotle Chicken Fajita Rice Bowls

I started out with the intention of making fajitas with rice on the side, but when I went to the cabinet to get the wraps, I realized we were out.  So, I decided to just spoon the chicken and vegetable mixture right over the rice and enjoy it that way!  Mm!  So good!

Chipotle Chicken Fajita Rice Bowls 
    Serves 8

Ingredients: 

• 6 tsp. Olive Oil
• 1 lb. chicken breast, boneless/skinless, cut into bite sized pieces
• 1 vidalia onion, diced 
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 cup salsa
• 2 chipotle peppers in adobo, diced
• 2 tsp. adobo sauce
• 1 cup frozen fire roasted corn
• 1/2 cup water
• cooked brown rice 

To prepare: 

• In a large skillet, add chicken, onion and bell peppers to hot oil over medium heat.  
• Cook until chicken is no longer pink.  
• Stir in salsa, chipotles and corn and allow to cook until corn is thawed.  
• Stir in water.  Bring to boil. 
• Cover and reduce heat. 
• Simmer for 5 minutes.  
• Serve over cooked rice.  

Notes: 

• If desired, top with fat free shredded cheese or fat free sour cream.  Jalapenos would be delicious, too!  
• This would be great served over leftover quinoa or atop a bed of lettuce.  

I'm bringing this recipe to the following blog carnivals and linky parties:

• Full Plate Thursday at Miz Helen's Country Cottage  (congratulate Miz Helen as she moves her blog from blogspot.com to http://www.mizhelenscountrycottage.com

Quinoa with Salsa, Black Beans and Corn

You may be noticing me featuring quinoa in a lot of recipes lately.  That's because I'm loving it!  I can't believe it's taken me this long to give it a try!  Now I can't seem to get enough of it!

Lately, I've been preparing 1 cup of quinoa according to the instructions on the package and keeping it in the fridge for quick meals.  Since I also keep a bowl of rinsed black beans in the fridge, those two ingredients often meet up in the same recipe!

Quinoa with Salsa, Black Beans and Corn 
    1 hearty portion
    or 2 side dish portions

Ingredients: 

• 1/2 cup prepared quinoa 
• 1/2 cup black beans, drained/rinsed
• 1/2 cup frozen corn 
• 1/4 cup fat free salsa

To prepare: 

• combine all ingredients to a small pan and heat over medium heat until corn is thawed and all ingredients are heated through.  

Alternate preparation method: 

• Combine ingredients in a microwave safe dish.  
• Cover and cook on HIGH for one minute.  
• Stir, replace lid and cook on HIGH for another minute or two or until corn is thawed and all ingredients are heated through.  

Notes: 

• Serve alongside some fat free refried beans or top with some fat free mozzarella cheese or fat free sour cream to keep this meal Weight Watchers Simply Filling.  
• This is a great way to use up a bunch of leftover in the fridge.  
• If you need to pack a lunch for work, you could easily just place all of the ingredients into a microwave safe container and refrigerate overnight and heat in the microwave the same way you would any other leftovers you may pack for lunch!  (The corn should be thawed by lunch time, so the heating time may be less than the alternate method shared above.)

Linking to the following blog parties:

• Making a Home - Homemaking Party
• Tasty Tuesday

Quinoa Black Bean Taco Lettuce Cups ~ A Simply Filling Recipe

I needed something quick and filling for lunch yesterday that would still fit in with the Simply Filling program I am following via Weight Watchers Online.  We had been away over the weekend and hadn't yet done a big grocery order.  

Grace was already fed, so all I had to do was worry about myself, but when I opened the fridge to take inventory of the contents, I had no idea what I was going to make myself for lunch.  I spotted a container of leftover quinoa and it hit me!  Quinoa Black Bean Taco Lettuce Cups!  Easy, delicious and filling!  Perfect!  

Quinoa Black Bean Taco Lettuce Cups ~ A Simply Filling Recipe
     One serving

Ingredients: 

• 1/2 cup pre-cooked Quinoa 
• 1/4  canned black beans
• 1/4 cup fat-free refried beans
• 1/2 T. (or more to your liking) low-sodium taco seasoning
• 1/4 cup water or fat free salsa 
• 1/2 T jarred jalapeno slices 
• Lettuce leaves

To prepare: 

• Add all ingredients to a small pan, stirring to combine.  
• Cook over medium heat until thick and bubbly. 
• Divide over lettuce leaves, serve.  

Notes: 

• This was such a delicious and easy meal!  I ate the entire pan for lunch, divided between two "lettuce cups".  I used iceberg lettuce which made for some large (and somewhat messy) cups.  Next time, I'll use romaine leaves and use less of the mixture for each lettuce wrap.  
• Fat-free mozzarella cheese would also be a good addition if you feel you need cheese to make these more like tacos.  

Linking to:  

• Tasty Tuesday Linky Party

Menu Plan Monday 2104 ~ Week of July 28th

Last week, I didn't pay much mind to my menu plan or my diet and a 1.4 lb weight gain was the result.  I really need to work on following a plan this week.  Not just for the sake of my diet, but for our budget as well.  The meals I planned this week are all Simply Filling friendly if I allow myself to use a few indulgence points here and there.  If you're following the Weight Watchers Simply Filling program all of that will make sense.  If not, no worries.  You will still enjoy the meals I planned for this week!  

Monday 

One Pan Mexican Quinoa
I have recently jumped on the quinoa band wagon and I am so glad I did!
I'm really enjoying it!  So far, I've made and Enchilada Casserole with Black Beans and Quinoa that I really loved!  I've also added it to some grilled veggies on a wrap for a light, but filling, lunch!
I can't wait to try this recipe since the quinoa cooks right in the same pot as the rest of the meal!  

Tuesday 

Hot Dogs and baked potatoes
Reduced Fat hot dogs make it possible to enjoy this simple summer dinner
without causing damage to my diet!
Normally, I'd serve baked beans with the grilled hot dogs,
but all of that brown sugar and syrup would be a diet killer for sure
since I know that I couldn't be trusted to eat just one serving!  

Wednesday

Chicken Taco Salads
Tacos are the best thing for me to eat when I'm on a diet.
I love junk food and making taco meat using lean ground beef or diced chicken
is a great way to trick myself into thinking I am eating something bad!
I love keeping a big container of this Chicken Taco Filling in the fridge,
so I can eat from it all week.
Sometimes I splurge and allow myself a taco shell or two,
or I use a Simply Filling allowed wrap,
but most often, I just add a scoop of the taco meat to a bed of lettuce
with some fat free refried beans and fat free salsa!

Thursday

Simply Filling Tuna Vegetable Pasta Salad
Corn on the cob
Grilled Veggies

Friday

Southwest Scramble 
I love breakfast for dinner!
Especially when it's this hearty and flavorful!  

Saturday

Tilapia, baked potatoes, corn on the cob

Sunday 

Undecided

Now that you know what we're eating this week, let us know in the comments what's for dinner at your house this week! Or, if you need more menu planning inspiration? Follow me over to Menu Plan Monday hosted by I'm an Organizing Junkie! Or, if you like what you see here, you can check out my past menu plans.

You can also find this week's menu plan linked to On the Menu Monday hosted by Yvonne at Stone Gable. If you haven't checked out Yvonne's blog before, I suggest you drop everything and head on over to check out her delicious recipes, inviting tablescapes and stunning photographs!

Simply Filling Tuna Vegetable Pasta Salad

Lately, I've really been craving picnic foods.  Potato salad, pasta salad, burgers, dogs!  I love 'em all!  Since we aren't having or attending a picnic anytime soon, I figured I'd make myself a quick pasta salad for lunch.

I had a different idea in mind, but came up with this once I started throwing stuff into the bowl.  Very easy, very delicious!

Simply Filling Tuna Vegetable Pasta Salad 
      serves 2 as a main dish or 4 as a side dish

Ingredients: 

• 4 oz. whole grain pasta, dry
• 1 mini cucumber, sliced 
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, diced 
• 1/4 cup chopped broccoli florets
• 2 Tbs. fat free mayo
• 1-2 tsp. Old Bay Seasoning, to taste
• 2 oz. albacore tuna packed in water, drained 
• 1 hard boiled egg, chopped

Directions: 

• Cook pasta according to package directions, drain.
• Pour drained pasta into a medium-large mixing bowl and allow to cool.  
• Add in the remaining ingredients and stirring until well combined.  
• Cover and chill in fridge for an hour or more. 

Notes: 

• I wanted a power food pasta salad that I could eat as a main dish on busy night.  The added protein from the egg and tuna help keep me full if I'm eating this on it's own.  Serve a smaller portion if you are using this as a side dish recipe.  
• I used 2 tsp. of the Old Bay Seasoning since I wanted a really flavorful pasta salad.  Use more or less to your taste preference.  

Grilled Veggie Quinoa Wraps

A week or so ago, I decided to switch over to the PointsPlus program on Weight Watchers.  I found myself using my points on lots of indulgences rather than loading up on healthier options like vegetables, smoothies, yogurt, etc.  So, I'm back to Simply Filling and loving the better choices I am making at mealtime.  

On Monday, I made this for myself for lunch but left off the quinoa since i didn't have any premade.  I was hungry almost immediately after due to the lack of protein.  So, today, I decided to make this again for lunch.  This time I was sure to include the quinoa.  Not only did I enjoy the heartier wrap, but the protein from the quinoa really helped keep me fuller longer.  Black beans would have been great too, but I didn't feel like opening a new can at that moment, so I left them off this time around!  

Grilled Veggie Quinoa Wraps 

Ingredients: 

• red pepper slices
• red onion slices
• broccolini or broccoli florets
• reduced calorie, whole grain wrap.   
• 1/2 wedge light Laughing Cow Cheese, flavor of your choice.  
• 2-3 romaine leaves 
• 1/4 cup prepared quinoa, heated

Directions: 

• Place peppers, onions and broccoli onto a stove top grill pan and cook over high heat.  Turning once during cooking time.  Cook to desired tenderness.  I grilled just long enough to get some grill marks on my vegetables since I tend to prefer my veggies with some crunch left to them.  
• While the vegetables are cooking, spread the 1/2 wedge of light Laughing Cow Cheese over the entire wrap.  
• Place lettuce leaves down the center of the wrap.  
• Top lettuce with the grilled vegetables and the quinoa.  
• Roll up and enjoy!  

Notes: 

• All of the components of this recipe are Weight Watchers Power Foods, except for the Laughing Cow.  One wedge is 1 point, but I can get away with using just half the wedge for zero points!  I like using the LC spread since it helps work as a glue to hold some of the veggie in!  Also, when spreading all the way to the edge, it helps seal the wrap as you fold it over! 
• If you prefer all power foods, omit the Laughing Cow.  Use some fat free salsa for some flavor, or spread a thin layer of fat free sour cream.   If you're missing the cheese, sprinkle with some shredded fat free cheese.  
• Black beans would be a wonderful addition to this wrap!  

Trader Joe's Chocolatey Cats...Cookies for people!

In case you haven't heard, I'm on a diet....AGAIN!  Yes, I am getting back on the wagon and attempting to shed some pounds.  I haven't been happy with my weight for a long time and it's about time I do something about it.

A couple of months ago, I joined the Weight Watchers Online program.  It's been slow going since I've had more than a couple of weeks where I just wasn't 100% in the game.  But, I'm going to keep on trying.

Anyway, I decided I should share products that I like to eat while I'm watching my weight.  Sure, we all know that fruits and veggies are great options when trying to lose weight, but sometimes we need items not found in the produce aisle to get us through the day.

This is one of those products!

I started buying these cookies from Trader Joe's ages ago.  Back when I was doing Weight Watchers about 10 years ago!  I had actually forgotten about these cookies until stumbling across them on a recent trip to Trader Joe's.  They were a must-have item in my pantry then just as they are now!

I bought them without checking the points first.  I was hoping that with the new changes to the Points system that they were still low in points.  I was incredibly ecstatic when I found they were still just 3 points for 15 cookies!  They aren't too pricey for a big tub of cookies, either!

They are so full of chocolatey flavor that they are very satisfying if you're like me and have a sweet tooth! Sometimes, I divide the 15 cookies into 3 servings and nibble on them through the day!  Even 5 cookies when I "need" something sweet after lunch is enough to keep me happy on those bad chocolate craving days!


Note:  I was not compensated in any way for this post.  I just love these cookies and thought you would, too!

For more Weight Watcher's Friendly items, be sure to check out the tab at the top of the page under our title.

Chicken Taco Filling

One of my favorite types of foods to eat while dieting is Mexican.  Heck, it's a favorite even when I'm not dieting!  The bold flavors let me think I'm eating something bad, but if I use lean meats and lay off or cut back on the cheese and sour cream (not difficult for me), it can really be quite healthy.  Especially if I use a low-sodium taco seasoning.

A couple weekends ago, I made what I thought was a large batch of taco meat.  For Joe and I, this would have been considered a large batch and would have left us with plenty of leftovers for later in the week.  I forgot to consider that my eldest nephew was staying for dinner.  Goodness!  Twenty year old boys sure do eat a lot!  Yes, I said "boy".  I'm having a difficult time thinking of him all grown up.  sigh.

Anyway, there was a small amount of taco meat leftover that Joe took for lunch a day or two later.  By the time the weekend rolled around, I was still very much in the mood for tacos, but all out of ground beef or turkey.  I had some boneless chicken breast and decided to make some chicken taco salads for dinner.

I really loved how this turned out and love even more how it fits perfectly with my new Simply Filling lifestyle. While I used some "indulgence" points for the taco shells, these salads would still be great without the shells if you wanted to keep this recipe completely Simply Filling.  Be sure to count points for the oil if you've already used your daily healthy oils.

Chicken Taco Filling
      serves: 6 
      PointsPlus Value: 5 per serving

Ingredients: 

• 1 Tbs. olive oil 
• 1 lb. boneless/skinless chicken breast, cut into bite-sized pieces 
• 1 smaller vidalia onion, diced.  
• 6-8 mini peppers, sliced into rings (or one large red bell pepper, diced) 
• 1-2 tsp. minced garlic 
• 1 cup frozen corn 
• 1 cup black beans, rinsed and drained 
• 1/4 cup taco seasoning (reduced sodium)
• 1/4 cup water, or more as needed (see notes) 

Directions: 

• Cook chicken in hot oil until no longer pink. 
• Add in onions and peppers and cook until tender, stirring often. 
• Stir in the garlic and corn.  Allow to cook until corn is thawed. 
• Pour in the beans, taco seasoning and water.  Stir until fully combined.  
• Allow to cook until heated through.  

Notes:  

• If you find the mixture getting a bit dry during the cooking process, instead of adding oil, add a splash or two of water as needed.  

Double Chocolate Cannoli Skinny Dip

When I was a teen, I loved going to Reading Terminal Market with my Mom.  We'd load up on fresh meats and produce, then we'd have lunch.  We'd always grab dessert before going home, too!  My favorite were the chocolate cannoli from one of the bakery counters!  YUM!

Only once since those trips to the market was I able to find another bakery that sold chocolate cannolis.  In fact, it's rare when I see regular cannoli these days.

After seeing a bunch of recipes for Cannoli Dip all over Pinterest, I knew I wanted to give it a try!  Except, I knew I wanted to make Chocolate Cannoli Dip!  While this dip isn't nearly as decadent as the delicious filling of the cannoli I'd get while out shopping with my Mom, it's still a great treat.  Using fat free ingredients makes this a delicious low PointsPlus Value treat!

Double Chocolate Cannoli Skinny Dip 
          adapted from: Skinny Chocolate Chip Cannoli Dip
          serves 10-20

Ingredients: 

• 7 1/2 oz. Fat Free ricotta cheese 
• 2/3 c. Plain Fat Free Greek Yogurt
• 4 oz. Fat Free whipped topping
• 2 Tbs. Confectioners' Sugar
• 1/2 c. mini chocolate chips (I used slightly less) 
• 6 tsp. unsweetened cocoa powder 
• Additional mini chocolate chips for garnish (optional) 

Directions: 

• In a mixing bowl, stir together the ricotta cheese and yogurt.  
• Add the whipped topping and confectioners' sugar and mix by hand until well-combined.  
• Add the mini chocolate chips.  
• Once the above ingredients are combined, mix in the cocoa powder until completely incorporated.  
• Chill for at least an hour before serving. 

Notes: 

• I used slightly less than 1/2 cup. mini chocolate chips, but still counted points for the full 1/2 cup.  
• Once I was finished mixing this together, I transferred it to another bowl for storage in the fridge.  I weighed the completed recipe and came up with 20 oz.  
• PointsPlus Value for 1 oz = 1 point. 
• PointsPlus Value for 2 oz = 3 points.  

I'm linking this recipe to the following blog carnivals and linky parties: 

• Tasty Tuesday Link Party
• Making a Home Homaking Linky
• Work It Wednesday
• Homemaking Party
• Full Plate Thursday
• Think Tank Thursday

Enchilada Casserole with Black Beans and Quinoa

Since I've begun eating healthier, I've been really trying to add new foods to the mix.  One reason is that I'd like to get over my fear of trying new foods.  I always worry I'm not going to like something and either waste the money spent on it or be forced to eat whatever it is I didn't like.  

A couple of weeks ago, I purchased my first box of Quinoa and we loved it.  I can't even remember how I served it the first time.  But this how I prepared it the second time!  This recipe was a hit.  I can't wait to make it again!  

Enchilada Casserole with Black Beans and Quinoa
          adapted from:  Two Peas and their Pod

PointsPlus Value 7 per serving 
Serves: 8 

Ingredients:

• 1 cup uncooked Quinoa 
• water 
• 1 medium Vidalia Onion, diced 
• 2 heaping tsp. minced garlic
• 1 orange bell pepper, diced 
• 1 poblano pepper, diced 
• 1 cup frozen corn 
• 1 tsp. ground cumin
• 1 Tbs. chili powder 
• 2 cans black beans, drained and rinsed (or pre-cooked dry beans) 
• 1-2 cans red enchilada sauce (or homemade) 
• Mexican Cheese 
• jarred jalapeno slices 
• sour cream (optional)

Directions: 

• Preheat oven to 350 degrees. 
• Spray a 9x13 baking dish with cooking spray.  
• Prepare quinoa according to instructions on package.  Set aside. 
• In a small amount of water, saute onion and peppers until tender. 
• Add corn and garlic.  Stirring often, allow to cook until corn is thawed.  
• Stir in the cumin and chili powder.  When fully combined, stir in the black beans.  
• Remove from heat.  
• Add the enchilada sauce to the quinoa, then pour the quinoa mixture into the pan with the vegetables and beans.  Stir in a couple handfuls of cheese. 
• Pour casserole ingredients into baking dish that's been sprayed with cooking oil. 
• Top with more cheese if you like. Then sprinkle with some jalapeno slices.  
• Cover with foil and bake  for 20 minutes.  Remove foil and bake for another 10 minutes.  

Notes: 

• I used just one can of enchilada sauce since that's what I had on hand.  Two might be better if you're looking for the casserole to be a little more saucy.  Still, was great using just one.  
• Next time, I plan on using a can of diced chilies and mixing them into the quinoa mixture just like I do when I make a pan of enchiladas.  
• I didn't measure the cheese.  I rarely measure cheese.  Instead, I add a handful or two when preparing a recipe.  I tend to go light on cheese, so adjust to your liking.  
• If you aren't a quinoa fan, substitute cooked brown or white rice or even some cauliflower "rice" would work well in this dish.  

The recipe has been linked to the following blog carnivals and linky parties:

• Tasty Tuesday Link Party
• Making a Home Homemaking Linky
• Real Food Wednesday
• Work It Wednesday
• Homemaking Party
• Full Plate Thursday
• Think Tank Thursday

Berry Banana Split

This morning, I decided to get a little creative with my morning breakfast of fruit and yogurt.  I wanted to make it feel like it was an indulgent treat rather than a healthy option.

As I was reaching for a bowl to use for my yogurt, I spotted my corn cob dishes and decided to use it as a banana split boat!  I love when I can find an alternative for items in my kitchen.  In this case, I am making a healthy version of a banana split.  One that is both fitting for breakfast and the Weight Watchers Simply Filling Program that I am following.

All you need is a banana, berries of your choice, and some fat free yogurt!

Berry Banana Split

Ingredients:  

• Banana
• 1/4 cup grapes
• 1/4 cup blueberries 
• 1/4 cup plain fat free yogurt, plain fat free Greek yogurt, or sugar-free/fat free flavored yogurt

Directions: 

• slice banana in half lengthwise, then slice into bite-sized pieces. 
• Place sliced banana in dish. 
• Cut grapes in half and place on top of the banana with the blueberries.  
• Top with yogurt of your choice.  

Notes:  

• Top with a Simply Filling friendly cereal in place of sprinkles you would traditionally find on a dessert banana split!  
• Be sure your yogurt is a power food, otherwise be sure to track points for non-power food yogurts.  I used fat free vanilla yogurt for 1 point.  
• Use whatever berries you like!  I just happened to have grapes and blueberries on hand this morning.  

PointsPlus Value:  1 point