Lunch Complaint: Where's the Broccoli??

This is going to be a venting post.

As my readers know, I've recently joined Weight Watchers, and am following the Points Plus program. So far, it's going well, and I appreciate that Weight Watchers markets and manufactures Smart Ones microwavable meals for the days when I'm running late for work. I grab one with a side of fruit and veggies and I'm out the door.

That happened to be the scenario this morning, so I grabbed a WW Smart Ones meal: Creamy Rigatoni with Broccoli & Chicken. I really like some of the WW meals -- I recommend Pasta with Ricotta and Spinach and the Chicken Enchiladas Suiza -- but I had never tried this particular meal.

I make the meal. Easy enough, just follow the directions.

I pull back the film to stir, and notice the INSANELY wimpy portion of broccoli. Picture 6 small pieces. 

Now, I am a veggie fan. I love them, so I was disappointed that there wasn't more. But then, the more I thought about, the less those 6 broccoli pieces made sense to me.

Why, you ask?

Because broccoli, like other fruits and veggies, has a grand total of 0 WW points. ZERO. 

I can understand the limited amount of chicken in the meal, ya know, because chicken adds up at 1 point per ounce, but why is Weight Watchers skimping on a zero point veggie that the program encourages us to eat?? 

 Obviously, this will not affect my long term results on the WW program, but it did bother me enough to take to my blog to talk about it. Weight Watchers, if you're listening, I'd like more broccoli, please. 

Lessons learned here:

• Bulking up meals with veggies and fruits will not only add more nutrients to your daily diet, but will also leave you satisfied for longer. 

Well, it looks like there's broccoli....

Maybe the rest of the broccoli is with Waldo

Recipe: "Cream" of Broccoli Soup

My mom made this recipe a few months ago, and I thought it was brilliant. Turns out she snagged it from a Jenny Jones cookbook called "Look Good, Feel Great". I've taken the liberty to modify it just a little by using brown rice and my salt substitute. I've also doubled it, because I tend to think bigger pots of soup make leftovers, which is never a bad idea.

The trick to this recipe is that the soup is thickened -- not by cream -- but by the starches from the rice, which is an infinitely healthier option.

Ingredients:

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1/4 cup long-grain brown rice (I used short grain and it was fine)
• 3 cups chicken or vegetable stock (Aim for low sodium)
• 4 cups fresh broccoli florets (I used broccoli crowns, and chopped them up, and I'm assuming Frozen would do in a pinch)
• 1/2 tsp. salt substitute
• Black pepper (to taste)

To Make:

• In a large pot, heat oil over medium flame. Add onions and cook, stirring occasionally until they are translucent.
• When the onions have had a chance to cook, add the rice, stock, salt substitute, and pepper, and allow mixture to come to a boil. Then reduce heat to low, and simmer (covered) for 20 minutes.
• Stir in broccoli florets and allow mixture to return to boil, increasing the heat to medium. Cover and cook for five minutes, and then remove from the flame.
• Allow soup to cool slightly, and then blend until smooth.
• If the soup is too thick, add more water or stock for your taste.

Serves: 8

Serving:  52 calories, 7 g carbs, 1 g fat, 4 g protein