Sautéed Bell Peppers Win at the Numbers Game

by Anne Bennett on March 11, 2017

 

peppers

Sautéed bell peppers and a sweet onion, ready for multiple meals!

Do you know why attending Weight Watchers meetings is vital to your long-term weight loss success? A Consumer Reports survey found that people who went to WW meetings were more satisfied with the program and lost more weight than people who used only online tools. Bottom line: online apps are convenient and popular, but they aren’t sustainable. In other words, most of the time they don’t work.

Being accountable is what it’s all about. Oprah has publicly proclaimed the importance of accountability since she joined Weight Watchers and lost 45 pounds. She says she’ll be “doing this” for the rest of her life because it has finally freed her from her lifelong fear of food. It’s a numbers game, she attests. You can eat anything so long as you count your daily points.

BTW, if you’re looking to stretch those points, here’s a really low-point idea for multiple meals made with just a few ingredients. Gather together some bell peppers of every color: I use red, orange, yellow and green. Slice them into thin slices and sauté them in olive oil with a thinly sliced sweet onion. You can store these in a container in the fridge for several days and add them to different dishes. Ditto with chicken breasts — grill some up and keep them in a separate container.

1 Tbsp. olive oil, divided
1 lb. skinless, boneless chicken breasts or tenders

1 green bell pepper, seeded and thinly sliced
1 red bell pepper, ditto
1 yellow and/or orange bell pepper, you know what to do
1 large sweet yellow onion, thinly sliced

Season chicken with salt and pepper. Add 1 1/2 teaspoons of the olive oil to a nonstick skillet and sauté chicken until browned on both sides and cooked through. You can also grill the chicken. Remove to a plate.

In the same pan,  add the remaining 1 1/2 teaspoons of olive oil and sauté the green, red and yellow bell peppers with the sweet onion until the onion is translucent and the peppers are lightly cooked.

Place the chicken and peppers into separate containers and store in the refrigerator until meal time.

Dish #1: Burritos! Fill whole wheat tortillas with the pepper mixture, some of the chicken thinly sliced, and top with salsa cruda (available in the produce section of major supermarkets) and plain Greek yogurt. Microwave for about a minute.

chicken tortilla

Dish #2: Pasta! Forego the chicken and sauté some large shrimp (I try to always have Costco or Trader Joe’s shrimp in the freezer — they defrost in just a few minutes in a bowl of water) with a minced garlic clove. Just when they’re done cooking add the cooked pepper mixture and heat. Serve with pasta or brown rice and top with grated Parmesan cheese. If you like spicy, sprinkle some crushed red pepper flakes on the shrimp while they’re cooking.

Dish #3: Stuffed sweet potatoes!  Roast a sweet potato and stuff it with the peppers and sliced chicken. Add Greek yogurt instead of sour cream. Champ would add pickled jalapeño peppers because he has an asbestos-lined mouth.

The idea is to have the peppers and/or chicken already cooked and in the fridge (and shrimp in the freezer) so that you can assemble dinner in just minutes. This…is living!

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{ 2 comments… read them below or add one }

Michael Boyd February 27, 2013 at 12:03 am

Anne, please avoid the stairs; we want you hirer for many more years.
thanks for the eating alone focus. I’ve been doing it for years and it is really quite easy to eat well, alone.

Linda March 6, 2013 at 10:52 am

Anne, the Muscata pic is sooo funny…and I’ve seen that same look many times from the weasly cat who allows us to live with her.

How did you like the sweet potato stuffed with the chicken and peppers?

Thanks for the food tips…and I’m with Michael on you avoiding stairs.

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