The Kung Fu Panda WW Support Group

There is no secret recipe!

Very long overdue check in~!
Metallicar by <lj user=kali1967>
I am so sorry that I've neglected to check in but I've been kinda swamped with insanity.

I am still plugging along with WW online. And the great news is that I've lost 28 pounds. That's a few pounds more than 10% of my weight! I'm very excited and am actually beginning to notice that I feel lighter when I move around. My clothes are looser but not loose enough to buy new ones yet... well, maybe a new outfit or two for fall!

I don't have a new recipe this week but hope to have some new ones next time.

What's your favorite recipe?

Late Update and check in!
Metallicar by <lj user=kali1967>
I have gone over 20 pounds! This is the least I've weighed in quite some time and the least I've weighed when not deathly ill in many years. I still really don't feel much better but I am hanging in there. I don't seem to feel the need to eat as much and I don't crave carbs much at all. My clothes are starting to be much looser and my face is a bit thinner.

So how y'all doing?

Recipe: Quick Chicken Teriyaki
Recipe icon from Dark
Quick Chicken Teriyaki

3oz Chicken breast, roasted, without skin and bone (sliced)
(2 SmartPoints™)
1 cup(s) Asian mixed vegetables, frozen, unprepared (steamed)
(0 SmartPoints™)
2 Tbsp Sauce, teriyaki, *
(1 SmartPoints™)
1⁄2cup(s) Rice, brown, long grain, cooked
(4 SmartPoints™)

Heat chicken, vegetables and teriyaki sauce in a nonstick skillet over medium heat; spoon over rice.

RECIPE: Sour Cream Cucumbers
Metallicar by <lj user=kali1967>
Sour Cream Cucumbers

TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings
• 1/2 cup sour cream (low-fat)
• 3 tablespoons white vinegar
• 1 tablespoon sugar
• Pepper to taste
• 4 medium cucumbers, peeled if desired and thinly sliced
• 1 small sweet onion, thinly sliced and separated into rings
1/2 medium green pepper, sliced (optional)

Nutritional Facts:
3/4 cup equals 62 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 5 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

1. In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

Smart Points: 2 per serving.

Check-in and such!
My little pony
Hi one and all!


I was stalled for several days. My weight slipped up one or two pounds and I was totally frustrated. I was still eating according to WW plan. Anyhow, I didn't give up and I kept on keeping on and

I'm down 19.1 pounds this morning!

I have to be honest. I really don't feel a bit better though I know I should. I can reach my feet better and my clothes are becoming rather loose. I even think my face is a bit thinner as well. But I'm still having awful issues with my knees and hip. I'm going to call the ortho docs today and see if I can get my knee and hip checked and get a shot for the knees. They are not bad enough for knee replacement but they are too bad not to get steroid shots for. I need to get in good enough shape to actually exercise some!

Going to poke through my recipes for something good to share.

Sooo how are y'all doing?

RECIPE: Sautéed Zucchini and Cherry Tomatoes
Recipe icon from Dark
Sautéed Zucchini and Cherry Tomatoes

Servings: 4
Total Time: 15 Minutes

• 2 tablespoons extra virgin olive oil
• 1 small red onion, diced
• 1 pound zucchini (2-3 medium), cut into 1/2-inch chunks
• 1 pint cherry or grape tomatoes, halved (I usually buy NatureSweet Cherubs)
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh chopped basil, plus more for garnish if desired

1. Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
2. Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.

2 smart points per serving.

Check in
Pinky by <lj user=pink_cupcake>
Well, I'm down 17.1 pounds. I was hoping losing this much would make me feel better and have more energy but so far, nope. I'm still limping and my hip seems to be worse...I can't sleep on it anymore at all though it does hurt less in the day.

I'm a little discouraged, well, a lot since I feel awful still and usually after 10 pounds or so, I've begun to feel better. Oh well...

Recipe: Grilled Fingerling Potatoes with Lemon and Fresh Herbs
Recipe icon from Dark
Grilled Fingerling Potatoes with Lemon and Fresh Herbs

3 Points

Prep Time:15 min
Cook Time:25 min

3 spray(s)cooking spray - 0 SmartPoints™
1 pound(s)uncooked potato(es), fingerling, washed, dried (about 24 potatoes) - 10 SmartPoints™
2 tsp olive oil, extra virgin - 3 SmartPoints™
2 tsp fresh lemon juice - 0 SmartPoints™
2 Tbsp fresh oregano, leaves (plus extra for garnish) - 0 SmartPoints™
2 tsp fresh thyme, leaves (plus extra for garnish) - 0 SmartPoints™
4 clove(s)garlic clove(s), thickly sliced - 0 SmartPoints™
1⁄2 tsp kosher salt, divided - 0 SmartPoints™
1⁄8 tsp black pepper, freshly ground - 0 Smart Points™

Step 1
Preheat outdoor grill to medium-high. Tear off a 20-inch-long piece of heavy duty aluminum foil; coat with cooking spray.

Step 2
In a large bowl, combine potatoes, oil, lemon juice, oregano, thyme, garlic, 1/4 teaspoon salt and pepper; toss until well-mixed and coated. Spread down center of foil, leaving enough room along edges to form a packet. Bring short ends of foil together and fold over twice to form a seal; fold in sides to form a seal, making sure to leave room for steam.

Step 3
Grill packet, carefully turning a few times, until potatoes are tender, about 20 to 25 minutes. Remove from grill; open packet (be careful of steam) and transfer potatoes to a serving bowl. Sprinkle with remaining 1/4 teaspoon salt and additional black pepper, if desired; toss and garnish with fresh herbs. Yields about 6 potatoes per serving.

Notes: Small new potatoes can be used instead of fingerlings. If you cannot find really small ones, halve or quarter larger ones.

Monday check in and Happy 4th of July!
Alex by Say Aye
Greetings to you all!

I have continued to lose this week: 12.7 pounds so far! I can tell a real difference in my feet and legs. They are not swollen anymore and my middle feels smaller as well. I am not as hungry as i was last week but I have eaten a lot of bananas and fruit this week.

I am trying to save most of my points today for a steak and potato for dinner. We're grilling! Plans today?

So how are y'all?

Baked Yellow Squash
Recipe icon from Dark
Baked Yellow Squash Recipe
• 2 yellow squash, washed and dried
• 2 tablespoons olive oil
• 1/2 cup panko bread crumbs
• Salt and pepper to taste

Cooking Directions
1. Preheat oven to 400 degrees.
2. Slice squash into round pieces, about 1/4 inch thick each. A mandolin works great.
3. Add squash to a bowl and add olive oil. Mix well.
4. In a separate mixing bowl, add panko, salt and pepper.
5. Add oiled squash slices to breading mixture and toss to coat.
6. Set breaded squash onto a baking sheet and bake about 20 minutes, or until squash turns a golden brown.
7. Remove from heat and cool slightly.

Makes 2 servings

Squash 0
Olive oil 8
Panko 8

I plan to try this with flour instead of panko and to add paprika to it as it needs a little kick.


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