Dining with the Duchess: Making Everyday Meals a Special Occasion

A Working Mother's Lunch

Sooner or later, every working mother realizes the importance of having a solid support system in place.

As a young working girl, living in Clapham and before my engagement to Prince Andrew, I subsisted on black coffee and ill-balanced meals. As a result, I became a weak, jittery wreck, completely wired. I used to feel faint in the middle of the day through lack of food.

I was always dieting, at least when I wasn't bingeing.

Thankfully, I have since learned the importance of finding time to eat three balanced meals each day. I have also learned that the road to happiness is not paved with a thin body, and no one need struggle alone when it comes to weight. Now, I turn to my old friends and new Weight Watchers friends to provide support when I need it.

Serves 4

Gorgonzola and Pear Pizza

Arugula and Watercress Salad

Fresh Tangerines

Gorgonzola and Pear Pizza

Makes 4 servings

1/2 pound prepared pizza dough

1 teaspoon extra virgin olive oil

1 large pear, thinly sliced

1/3 cup crumbled Gorgonzola cheese

1. Spray the grill rack with nonstick cooking spray; preheat the grill.

2. On a lightly floured surface, divide the dough into fourths; roll out each into rounds 1/8" thick. Carefully place the dough directly onto the grill rack; brush the tops with the oil. Grill until the dough bubbles on the top and begins to char on the bottom, about 2 minutes; turn over. Divide the pear and cheese over the crusts; cover the grill or tent with foil and grill until the cheese melts and crust is crisp, 3-5 minutes.

Per serving: 282 Calories, 6 g Total Fat, 2 g Saturated Fat, 8 mg Cholesterol, 423 mg Sodium, 49 g Total Carbohydrate, 4 g Dietary Fiber, 8 g Protein, 74 mg Calcium.

POINTS PER SERVING: 5

Tip

If you find whole-wheat pizza dough (which gives a crisper crust than white-flour dough), it is ideal with these toppings. Ask for it at your local pizzeria or bakery.

Arugula and Watercress Salad

Makes 4 servings

1 1/2 teaspoons Dijon mustard

1 garlic clove, minced

1 1/2 tablespoons honey

1 tablespoon champagne vinegar

1 bunch watercress, cleaned and coarsely chopped

1 small bunch arugula (about 1/4 pound), cleaned and coarsely chopped

1 carrot, shredded

1. In a small bowl, mix the mustard and garlic; whisk in the honey and vinegar.

2. In a large salad bowl, combine the watercress, arugula and carrot. Drizzle with the dressing; toss to coat.

Per serving: 46 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 37 mg Sodium, 10 g Total Carbohydrate, 1 g Dietary Fiber, 2 g Protein, 88 mg Calcium.

POINTS PER SERVING: 1

Tip

Remove all of the thick, woody stems when cleaning fresh watercress.

Copyright © 1998 by The Duchess of York and Weight Watchers International, Inc.