Two-Cheese Turkey Enchiladas 6 points/12 enchiladas
published in Light & Tasty October/November 2006, p41
Ingredients
1 pound extra-lean ground turkey
1 large onion, chopped
1/2 cup chopped green pepper
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (28 ounces) crushed tomatoes, divided
1 package (8 ounces) reduced-fat cream cheese
1/4 cup fat-free sour cream
1 can (4 ounces) chopped green chilies
1 cup salsa
8 fat-free flour tortillas (8 inches), warmed
1/2 cup shredded reduced-fat cheddar cheese
Directions
Crumble turkey into a large nonstick skillet; add the onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
In a small bowl, beat the cream cheese, sour cream and chilies until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray.
Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8 servings.
Nutrition Facts: 1 enchilada equals 329 calories, 9 g fat (5 g saturated fat), 49 mg cholesterol, 776 mg sodium, 39 g carbohydrate, 5 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.
*******
Made March 9, 2011.
My family really liked this recipe. Jared said he didn't like it, he LOVED it! And Matthew had a hard time staying out of them.
I found the 3 TB of cream cheese/sour cream mix and the 1/3 cup of turkey mix to be too much for one tortilla. I was using the 6 in tortillas, so that might make a difference. I ended up getting 12 enchiladas out of this recipe. With the number of enchiladas I had, I found the sauce to be just the right amount. I was afraid the enchiladas might be too spicy, but the tomatoes did a good job of diluting it.
Very good recipe. I will definitely make it again.
Wednesday, March 9, 2011
Orange Beef Stir-Fry
Orange Beef Stir-Fry 5 pts/6 servings (3/4 c. serving)
published in Light & Tasty August/September 2006, p38
Ingredients
2 tablespoons cornstarch, divided
2 teaspoons plus 2 tablespoons sugar, divided
4 tablespoons reduced-sodium soy sauce, divided
1 egg white
1 beef flank steak (1 pound), cut into thin slices
1/4 cup water
1/4 cup thawed orange juice concentrate
1 tablespoon ketchup
1 teaspoon grated orange peel
1/2 teaspoon hoisin sauce
1 tablespoon canola oil
2 cups hot cooked long grain rice
Directions
In a large bowl, combine 1 tablespoon cornstarch and 2 teaspoons sugar. Stir in 2 tablespoons soy sauce until smooth. Add egg white and beat until blended. Add beef and toss to coat. Let stand for 5 minutes.
In a small bowl, combine remaining cornstarch with water until smooth. Add the orange juice concentrate, ketchup, orange peel, hoisin sauce and remaining sugar and soy sauce; set aside.
In a large nonstick skillet or wok, stir-fry beef mixture in hot oil for 2-4 minutes or until no longer pink. Stir orange juice mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Nutrition Facts: 3/4 cup beef mixture with 1/2 cup rice equals 390 calories, 13 g fat (4 g saturated fat), 48 mg cholesterol, 725 mg sodium, 44 g carbohydrate, 1 g fiber, 24 g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit, 1/2 fat.
*************
Made March 8, 2011. I didn't use the grated orange peel, so I'm not sure if the orange flavor would be stronger if I had. The dish was pretty good, but not spectacular. I'm not sure I cut the steak in the correct direction. I took the easy way and cut it long-ways because it was nice and folded, but maybe I should have cut it along the width of the stead instead. The meat was a little bit tough.
The 5 points I calculated do not include the rice.
published in Light & Tasty August/September 2006, p38
Ingredients
2 tablespoons cornstarch, divided
2 teaspoons plus 2 tablespoons sugar, divided
4 tablespoons reduced-sodium soy sauce, divided
1 egg white
1 beef flank steak (1 pound), cut into thin slices
1/4 cup water
1/4 cup thawed orange juice concentrate
1 tablespoon ketchup
1 teaspoon grated orange peel
1/2 teaspoon hoisin sauce
1 tablespoon canola oil
2 cups hot cooked long grain rice
Directions
In a large bowl, combine 1 tablespoon cornstarch and 2 teaspoons sugar. Stir in 2 tablespoons soy sauce until smooth. Add egg white and beat until blended. Add beef and toss to coat. Let stand for 5 minutes.
In a small bowl, combine remaining cornstarch with water until smooth. Add the orange juice concentrate, ketchup, orange peel, hoisin sauce and remaining sugar and soy sauce; set aside.
In a large nonstick skillet or wok, stir-fry beef mixture in hot oil for 2-4 minutes or until no longer pink. Stir orange juice mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Nutrition Facts: 3/4 cup beef mixture with 1/2 cup rice equals 390 calories, 13 g fat (4 g saturated fat), 48 mg cholesterol, 725 mg sodium, 44 g carbohydrate, 1 g fiber, 24 g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit, 1/2 fat.
*************
Made March 8, 2011. I didn't use the grated orange peel, so I'm not sure if the orange flavor would be stronger if I had. The dish was pretty good, but not spectacular. I'm not sure I cut the steak in the correct direction. I took the easy way and cut it long-ways because it was nice and folded, but maybe I should have cut it along the width of the stead instead. The meat was a little bit tough.
The 5 points I calculated do not include the rice.
Sunday, March 6, 2011
Pineapple Tuna Salad Sandwich
Pineapple Tuna Salad Sandwich 2 pts/1/4 c. serving
published in Light & Tasty April/May 2006, p53
Ingredients
1/4 cup unsweetened applesauce
2 tablespoons fat-free mayonnaise
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup unsweetened crushed pineapple, drained
1/4 cup finely chopped onion
1/2 teaspoon salt-free herb seasoning blend
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cans (6 ounces each) light water-packed tuna, drained and flaked
8 slices Italian bread
4 slices tomato
4 lettuce leaves
Directions
In a small bowl, combine the applesauce and mayonnaise. Stir in the celery, green pepper, pineapple, onion, seasoning blend, garlic powder and pepper. Add tuna; mix well. Spread over four slices of bread; top with tomato, lettuce and remaining bread. Yield: 4 servings.
Nutrition Facts: 1 sandwich equals 310 calories, 3 g fat (1 g saturated fat), 26 mg cholesterol, 715 mg sodium, 42 g carbohydrate, 3 g fiber, 28 g protein.
Diabetic Exchanges: 3 very lean meat, 2 starch, 1 vegetable, 1/2 fruit.
*********
Made March 6, 2011. Not bad. It was pretty good with the tomatoes and lettuce. Jared added crumpled tortilla chips and salsa to his and really liked it. Aaron ate the tuna salad on a tortilla chip with salsa. He actually ate about 6 of them befor he decided he was through. I ate one that was leftover and it really is pretty good with the salsa and chip!
We didn't have the Italian bread so we just used our sandwich bread.
published in Light & Tasty April/May 2006, p53
Ingredients
1/4 cup unsweetened applesauce
2 tablespoons fat-free mayonnaise
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup unsweetened crushed pineapple, drained
1/4 cup finely chopped onion
1/2 teaspoon salt-free herb seasoning blend
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cans (6 ounces each) light water-packed tuna, drained and flaked
8 slices Italian bread
4 slices tomato
4 lettuce leaves
Directions
In a small bowl, combine the applesauce and mayonnaise. Stir in the celery, green pepper, pineapple, onion, seasoning blend, garlic powder and pepper. Add tuna; mix well. Spread over four slices of bread; top with tomato, lettuce and remaining bread. Yield: 4 servings.
Nutrition Facts: 1 sandwich equals 310 calories, 3 g fat (1 g saturated fat), 26 mg cholesterol, 715 mg sodium, 42 g carbohydrate, 3 g fiber, 28 g protein.
Diabetic Exchanges: 3 very lean meat, 2 starch, 1 vegetable, 1/2 fruit.
*********
Made March 6, 2011. Not bad. It was pretty good with the tomatoes and lettuce. Jared added crumpled tortilla chips and salsa to his and really liked it. Aaron ate the tuna salad on a tortilla chip with salsa. He actually ate about 6 of them befor he decided he was through. I ate one that was leftover and it really is pretty good with the salsa and chip!
We didn't have the Italian bread so we just used our sandwich bread.
Wall
Weigh in: 160.5 Again. Seriously?! I am not losing any weight!! I even accumulated like 30 activity points this week between rollerskating and hiking this weekend besides my usual exercise. I'm thinking fruit is a major culprit and perhaps I need better portion control. There was a lot of eating bits of this and that that are probably adding up more than I'm accounting for. The frustrating part is that yesterday my unofficial weight was down two pounds. I was excited thinking I was finally showing progress and then BAM! Back to where I was plus some. I am starting to really have negative feelings about the new Points Plus program.
I'm trying to think positively though that I am losing some inches and growing muscle. Rollerskating was a lot easier than the first time I went in January. I had better endurance and balance. I was able to make it a lot more times around before I had to take a break. But when I did eventually get tired, I was shaking all over. Then today I was playing through a song that I've been working on for awhile, and I could tell there was strength in my arms that enabled me to play with more power than I had before. It's a good feeling.
Friday I did a 10 minute focused toning video (total of 55 minutes) that I've decided I really need to do more than once a week. It's basically calisthenics, but it is a very productive video :p
I'm trying to think positively though that I am losing some inches and growing muscle. Rollerskating was a lot easier than the first time I went in January. I had better endurance and balance. I was able to make it a lot more times around before I had to take a break. But when I did eventually get tired, I was shaking all over. Then today I was playing through a song that I've been working on for awhile, and I could tell there was strength in my arms that enabled me to play with more power than I had before. It's a good feeling.
Friday I did a 10 minute focused toning video (total of 55 minutes) that I've decided I really need to do more than once a week. It's basically calisthenics, but it is a very productive video :p
Thursday, March 3, 2011
Four Cheese Baked Ziti
Four Cheese Baked Ziti
published in Light & Tasty October/November 2006, p24
Ingredients
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 can (15 ounces) crushed tomatoes
1 cup vegetable broth
1/8 teaspoon crushed red pepper flakes
8 ounces uncooked ziti or small tube pasta
1 cup (8 ounces) part-skim ricotta cheese
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, thinly sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
In a large nonstick skillet coated with cooking spray, saute the onion, green pepper, carrots and garlic until crisp-tender. Stir in the diced tomatoes, crushed tomatoes, broth and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook ziti according to package directions; drain and return to pan. Stir in the vegetable mixture, ricotta, provolone and basil.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with mozzarella and Parmesan. Bake, uncovered, at 425° for 10-15 minutes or until heated through and cheese is melted. Yield: 8 servings.
Nutrition Facts: 1 cup equals 286 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 806 mg sodium, 39 g carbohydrate, 3 g fiber, 16 g protein.
Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 lean meat, 1 fat.
published in Light & Tasty October/November 2006, p24
Ingredients
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 can (15 ounces) crushed tomatoes
1 cup vegetable broth
1/8 teaspoon crushed red pepper flakes
8 ounces uncooked ziti or small tube pasta
1 cup (8 ounces) part-skim ricotta cheese
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, thinly sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
In a large nonstick skillet coated with cooking spray, saute the onion, green pepper, carrots and garlic until crisp-tender. Stir in the diced tomatoes, crushed tomatoes, broth and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook ziti according to package directions; drain and return to pan. Stir in the vegetable mixture, ricotta, provolone and basil.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with mozzarella and Parmesan. Bake, uncovered, at 425° for 10-15 minutes or until heated through and cheese is melted. Yield: 8 servings.
Nutrition Facts: 1 cup equals 286 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 806 mg sodium, 39 g carbohydrate, 3 g fiber, 16 g protein.
Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 lean meat, 1 fat.
Ground Beef Potpie
Ground Beef Potpie
published in Light & Tasty February/March 2006, p43
Ingredients
1 pound lean ground beef (90% lean)
2 medium onions, chopped
1-1/2 cups finely chopped carrots
2 cups mashed potatoes (without added milk and butter)
1/4 cup beef broth
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 sheet refrigerated pie pastry
Directions
In a large nonstick skillet, cook the beef, onions and carrots over medium heat until beef is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate.
Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting. Yield: 6 servings.
Nutritional Analysis: 1 piece equals 358 calories, 15 g fat (6 g saturated fat), 44 mg cholesterol, 539 mg sodium, 35 g carbohydrate, 4 g fiber, 18 g protein.
Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.
********
Made March 1st: I have been wanting to make this recipe for weeks now, and I finally made it the day I went to Wicked, so I didn't get to eat it fresh from the oven. Matthew's first comment was about how good the crust was. He was disappointed to learn that it's just the store brand refrigerated pie crust. His second comment was asking if there was sage in it. He thought that flavor was a little overwhelming at first. I finally got some last night for leftovers. It is a delicious crust! I really liked this dish and plan on making it again.
I ended up using ground turkey instead of beef and potato pearls instead of real mashed potatoes.
published in Light & Tasty February/March 2006, p43
Ingredients
1 pound lean ground beef (90% lean)
2 medium onions, chopped
1-1/2 cups finely chopped carrots
2 cups mashed potatoes (without added milk and butter)
1/4 cup beef broth
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 sheet refrigerated pie pastry
Directions
In a large nonstick skillet, cook the beef, onions and carrots over medium heat until beef is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate.
Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting. Yield: 6 servings.
Nutritional Analysis: 1 piece equals 358 calories, 15 g fat (6 g saturated fat), 44 mg cholesterol, 539 mg sodium, 35 g carbohydrate, 4 g fiber, 18 g protein.
Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.
********
Made March 1st: I have been wanting to make this recipe for weeks now, and I finally made it the day I went to Wicked, so I didn't get to eat it fresh from the oven. Matthew's first comment was about how good the crust was. He was disappointed to learn that it's just the store brand refrigerated pie crust. His second comment was asking if there was sage in it. He thought that flavor was a little overwhelming at first. I finally got some last night for leftovers. It is a delicious crust! I really liked this dish and plan on making it again.
I ended up using ground turkey instead of beef and potato pearls instead of real mashed potatoes.
Sunday, February 27, 2011
Weigh-in
Weigh in: 159.8
Disappointing to not see any real progress. I am the same weight I was on Feb 6 which was right before I got sick. So I keep telling myself that my body is still in recovery mode and to think about momentum. It will come. My body is changing and getting stronger, it just isn't reflected on the scale yet.
Disappointing to not see any real progress. I am the same weight I was on Feb 6 which was right before I got sick. So I keep telling myself that my body is still in recovery mode and to think about momentum. It will come. My body is changing and getting stronger, it just isn't reflected on the scale yet.
Cranberry Chicken Salad Sandwiches
Cranberry Chicken Salad Sandwiches 9 points/4 servings (1/2 c. each)
published in Light & Tasty October/November 2006, p48
Ingredients
2 cups cubed cooked chicken breast
6 tablespoons Miracle Whip Light
1/2 cup dried cranberries
1/4 cup finely chopped onion
1/4 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon pepper
8 dinner rolls
8 lettuce leaves
Directions
In a small bowl, combine the chicken, Miracle Whip Light, cranberries, onion, celery, salt and pepper. Cut tops off rolls; hollow out each roll, leaving a 1/2-in. shell. Line each with a lettuce leaf; fill with chicken salad. Replace tops. Yield: 4 servings.
Editor's Note: This recipe was tested with Miracle Whip Light salad dressing.
Nutrition Facts: 2 sandwiches equals 354 calories, 10 g fat (2 g saturated fat), 83 mg cholesterol, 796 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein.
Diabetic Exchanges: 3 very lean meat, 2 starch, 1 fruit, 1 fat.
*****
Made Sun, Feb 27, 2011. I ended up changing the recipe a little bit because we didn't have celery, and I thought that additions might be nice. Here are my variations:
- used 1 13 oz container of canned chicken (shredded)
- add 1 TB of sunflower seeds
- add 1 TB of coconut
- add 1/4 c. chopped pecans
My final product ended up being 8 points just for the salad while the original recipe is 9 points including the dinner rolls.
Everyone really liked the salad. Aaron isn't much of a carb eater, so I put his in a lettuce leaf and that worked really well. This was a nice change to the usual tuna sandwich after church on Sunday.
published in Light & Tasty October/November 2006, p48
Ingredients
2 cups cubed cooked chicken breast
6 tablespoons Miracle Whip Light
1/2 cup dried cranberries
1/4 cup finely chopped onion
1/4 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon pepper
8 dinner rolls
8 lettuce leaves
Directions
In a small bowl, combine the chicken, Miracle Whip Light, cranberries, onion, celery, salt and pepper. Cut tops off rolls; hollow out each roll, leaving a 1/2-in. shell. Line each with a lettuce leaf; fill with chicken salad. Replace tops. Yield: 4 servings.
Editor's Note: This recipe was tested with Miracle Whip Light salad dressing.
Nutrition Facts: 2 sandwiches equals 354 calories, 10 g fat (2 g saturated fat), 83 mg cholesterol, 796 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein.
Diabetic Exchanges: 3 very lean meat, 2 starch, 1 fruit, 1 fat.
*****
Made Sun, Feb 27, 2011. I ended up changing the recipe a little bit because we didn't have celery, and I thought that additions might be nice. Here are my variations:
- used 1 13 oz container of canned chicken (shredded)
- add 1 TB of sunflower seeds
- add 1 TB of coconut
- add 1/4 c. chopped pecans
My final product ended up being 8 points just for the salad while the original recipe is 9 points including the dinner rolls.
Everyone really liked the salad. Aaron isn't much of a carb eater, so I put his in a lettuce leaf and that worked really well. This was a nice change to the usual tuna sandwich after church on Sunday.
Friday, February 25, 2011
Making Progress
I'm pretty pleased with my work this week. I exercised every day and cooked dinner for 3 nights in a row. Yay me!! Yesterday morning I did P90X with Julie at 5:30, so I had a lot of free time in the morning before Aaron woke up. I spent the time going through my Light and Tasty 2007 cookbook pulling recipes to create a menu and shopping list for the next however long. This has been on my to-do list for MONTHS now. I still need to sort through the ingredient list and organize and post it, but at least I have one :)
I put in my notice that I'm not walking anymore. I'm really liking the workout videos I'm using from Netflix. They are the SELF bikini ready and SELF sleek slim fast. The bikini one is mostly strength training with a tiny bit of plyo and the other is mostly cardio with a little bit of strength training. It has a lot of ballet moves in it and my calves were really sore this week. I can feel my arms getting stronger too. I was practicing the piano the other morning and found I had some power in my playing that wasn't there before. I love the feeling of being strong. There's just something about feeling muscles contract that makes me happy and wonder why or how I could have ever quit exercising to begin with.
I've done a lot better with my eating overall this week. I really believe that Kashi cereal in the morning is making a huge difference. I can go longer periods between needing to eat. Plus I've completely stocked the fridge with fruit (which is a free food for WW), so I'm using those to get me through my snackie times. Last week I'm pretty sure I depleted all of my weeklies and activity points, but this week I'm going to have quite a few left in the end. YAY for progress!!
I put in my notice that I'm not walking anymore. I'm really liking the workout videos I'm using from Netflix. They are the SELF bikini ready and SELF sleek slim fast. The bikini one is mostly strength training with a tiny bit of plyo and the other is mostly cardio with a little bit of strength training. It has a lot of ballet moves in it and my calves were really sore this week. I can feel my arms getting stronger too. I was practicing the piano the other morning and found I had some power in my playing that wasn't there before. I love the feeling of being strong. There's just something about feeling muscles contract that makes me happy and wonder why or how I could have ever quit exercising to begin with.
I've done a lot better with my eating overall this week. I really believe that Kashi cereal in the morning is making a huge difference. I can go longer periods between needing to eat. Plus I've completely stocked the fridge with fruit (which is a free food for WW), so I'm using those to get me through my snackie times. Last week I'm pretty sure I depleted all of my weeklies and activity points, but this week I'm going to have quite a few left in the end. YAY for progress!!
Spaghetti Pie
Spaghetti Pie, 7 points/8 servings
Spaghetti Pie published in Light & Tasty February/March 2006, p31
Ingredients
1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup canned Hunt’s® Original Diced Tomatoes, undrained
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon pepper
6 ounces spaghetti, cooked and drained
1 tablespoon butter, melted
2 egg whites, lightly beaten
1/4 cup grated Parmesan cheese
1 cup (8 ounces) fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese
Directions
In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, oregano, salt, garlic powder, sugar and pepper; set aside.
In a large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Top with cottage cheese and beef mixture.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting. Yield: 6 servings.
Nutritional Analysis: 1 piece equals 348 calories, 10 g fat (5 g saturated fat), 52 mg cholesterol, 690 mg sodium, 33 g carbohydrate, 4 g fiber, 29 g protein.
Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
***********
Made Feb 25, 2011. This was a pretty quick and easy dish to put together. Everyone really enjoyed it - even Aaron. Matthew said he wasn't too sure about it when he came home and smelled it (probably the bell peppers), but really liked it in the end.
I substituted ground turkey for the beef, put only a TB of bell peppers, and added basil to the seasoning mix. I didn't put the cottage cheese or meat all the way to the end of the "crust", so the exposed spaghetti was hard. I didn't mind it, but someone who would care should make sure to spread the topping over all the spaghetti instead of leaving it like a pizza crust.
This ia a hefty meal at 7 points for 8 pie slices.
Spaghetti Pie published in Light & Tasty February/March 2006, p31
Ingredients
1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup canned Hunt’s® Original Diced Tomatoes, undrained
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon pepper
6 ounces spaghetti, cooked and drained
1 tablespoon butter, melted
2 egg whites, lightly beaten
1/4 cup grated Parmesan cheese
1 cup (8 ounces) fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese
Directions
In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, oregano, salt, garlic powder, sugar and pepper; set aside.
In a large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Top with cottage cheese and beef mixture.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting. Yield: 6 servings.
Nutritional Analysis: 1 piece equals 348 calories, 10 g fat (5 g saturated fat), 52 mg cholesterol, 690 mg sodium, 33 g carbohydrate, 4 g fiber, 29 g protein.
Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
***********
Made Feb 25, 2011. This was a pretty quick and easy dish to put together. Everyone really enjoyed it - even Aaron. Matthew said he wasn't too sure about it when he came home and smelled it (probably the bell peppers), but really liked it in the end.
I substituted ground turkey for the beef, put only a TB of bell peppers, and added basil to the seasoning mix. I didn't put the cottage cheese or meat all the way to the end of the "crust", so the exposed spaghetti was hard. I didn't mind it, but someone who would care should make sure to spread the topping over all the spaghetti instead of leaving it like a pizza crust.
This ia a hefty meal at 7 points for 8 pie slices.
Light and Tasty 2007 Menu
• Anytime Turkey Chili
• Apricot Orange Chicken
• Black Bean Quesadillas
• Black Bean Tortilla Pie
• Blushing Penne Pasta
• Broccoli Tortellini Alfredo
• Burrito Pita Pockets
• Butternut Squash Apple Bake
• Chicken Lettuce Wraps
• Chicken Orzo Skillet
• Chicken Rice Casserole
• Chicken Turnovers
• Chili Potpies
• Chili-Topped Sweet Potatoes
• Crab Rangoon
• Cranberry Chicken Salad Sandwiches
• Creamy Chicken 'n' Wild Rice Soup
• Crispy Caribbean Veggie Wraps
• Crunchy Yam Bake
• Easy Chicken Potpie
• Easy Hamburger Soup
• Four-Cheese Baked Ziti
• Greek Pizzas
• Ground Beef Potpie
• Hearty Cheese Soup
• Hearty Lentil Spaghetti
• Herb Quick Bread
• Italian Hot Dish
• Kiwi Smoothies
• Lemon Anise Biscotti
• Makeover Hot Chicken Salad
• Makeover Pineapple Casserole
• Makeover Summer Squash Casserole
• Maple-Orange Pot Roast
• Mexican Turkey Skillet
• Mixed Berry French Toast Bake
• Orange Beef Stir-Fry
• Orange Couscous
• Orange Ginger Carrots
• Orange Strawberry Smoothies
• Pineapple-Tuna Salad Sandwiches
• Pumpkin Pancakes
• Rice with Summer Squash
• Simple Chicken Soup
• Skillet Pork Chops
• Spaghetti Pie
• Strawberry Banana Smoothies
• Sweet Potato Bean Soup
• Sweet Potato Scones
• Sweet-Sour Spinach Salad
• Taco Oven-Fried Chicken
• Tamale Veggie Pie
• Tofu Manicotti
• Tuna Artichoke Melts
• Tuna-Stuffed Potatoes
• Turkey Alfredo Pizza
• Turkey Fettuccine Skillet
• Turkey Quesadillas with Cranberry Salsa
• Turkey Wild Rice Casserole
• Turkey Wonton Cups
• Two-Cheese Turkey Enchiladas
• Weekday Lasagna
• Whole Wheat Blueberry Scones
• Wild Rice Turkey Salad
• Yummy Pizza Bake
• Zippy Chicken Soup
• Apricot Orange Chicken
• Black Bean Quesadillas
• Black Bean Tortilla Pie
• Blushing Penne Pasta
• Broccoli Tortellini Alfredo
• Burrito Pita Pockets
• Butternut Squash Apple Bake
• Chicken Lettuce Wraps
• Chicken Orzo Skillet
• Chicken Rice Casserole
• Chicken Turnovers
• Chili Potpies
• Chili-Topped Sweet Potatoes
• Crab Rangoon
• Cranberry Chicken Salad Sandwiches
• Creamy Chicken 'n' Wild Rice Soup
• Crispy Caribbean Veggie Wraps
• Crunchy Yam Bake
• Easy Chicken Potpie
• Easy Hamburger Soup
• Four-Cheese Baked Ziti
• Greek Pizzas
• Ground Beef Potpie
• Hearty Cheese Soup
• Hearty Lentil Spaghetti
• Herb Quick Bread
• Italian Hot Dish
• Kiwi Smoothies
• Lemon Anise Biscotti
• Makeover Hot Chicken Salad
• Makeover Pineapple Casserole
• Makeover Summer Squash Casserole
• Maple-Orange Pot Roast
• Mexican Turkey Skillet
• Mixed Berry French Toast Bake
• Orange Beef Stir-Fry
• Orange Couscous
• Orange Ginger Carrots
• Orange Strawberry Smoothies
• Pineapple-Tuna Salad Sandwiches
• Pumpkin Pancakes
• Rice with Summer Squash
• Simple Chicken Soup
• Skillet Pork Chops
• Spaghetti Pie
• Strawberry Banana Smoothies
• Sweet Potato Bean Soup
• Sweet Potato Scones
• Sweet-Sour Spinach Salad
• Taco Oven-Fried Chicken
• Tamale Veggie Pie
• Tofu Manicotti
• Tuna Artichoke Melts
• Tuna-Stuffed Potatoes
• Turkey Alfredo Pizza
• Turkey Fettuccine Skillet
• Turkey Quesadillas with Cranberry Salsa
• Turkey Wild Rice Casserole
• Turkey Wonton Cups
• Two-Cheese Turkey Enchiladas
• Weekday Lasagna
• Whole Wheat Blueberry Scones
• Wild Rice Turkey Salad
• Yummy Pizza Bake
• Zippy Chicken Soup
Thursday, February 24, 2011
Tamale Veggie Pie
Tamale Veggie Pie
Tamale Veggie Pie published in Light & Tasty December/January 2007, p59
Ingredients
1 cup chopped onion
1 teaspoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) Mexican diced tomatoes
1 can (15 ounces) pinto beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
TOPPING:
1/2 cup plus 1 tablespoon all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup plain yogurt
2 teaspoons butter, melted
Directions
In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
Stir in the beans, cheese, chilies, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray.
For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top.
Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Yield: 6 servings.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutrition Facts: 1 piece equals 280 calories, 8 g fat (4 g saturated fat), 55 mg cholesterol, 746 mg sodium, 39 g carbohydrate, 6 g fiber, 13 g protein.
Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
Tamale Veggie Pie published in Light & Tasty December/January 2007, p59
Ingredients
1 cup chopped onion
1 teaspoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) Mexican diced tomatoes
1 can (15 ounces) pinto beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
TOPPING:
1/2 cup plus 1 tablespoon all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup plain yogurt
2 teaspoons butter, melted
Directions
In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
Stir in the beans, cheese, chilies, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray.
For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top.
Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Yield: 6 servings.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutrition Facts: 1 piece equals 280 calories, 8 g fat (4 g saturated fat), 55 mg cholesterol, 746 mg sodium, 39 g carbohydrate, 6 g fiber, 13 g protein.
Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
Friday, February 18, 2011
Apple-Spice Acorn Squash LT06
Apple-Spice Acorn Squash LT 06, 5 points
1 medium acorn squash
1 medium tart apple, chopped
1/4 cup golden raisins
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons butter
Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe baking dish. Add 1/2 in. of water. Microwave, uncovered, on high for 10-13 minutes or until almost tender; drain.
Combine the apple, raisins, cinnamon and nutmeg; spoon into squash cavities. Dot with butter. Microwave, uncovered, on high for 6-8 minutes or until squash and apples are tender. Let stand for 5 minutes before serving. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Analysis: 1 filled squash half equals 207 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 47 mg sodium, 45 g carbohydrate, 5 g fiber, 2 g protein.
Ingredients
1 medium tart apple, chopped
1/4 cup golden raisins
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons butter
Directions
Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe baking dish. Add 1/2 in. of water. Microwave, uncovered, on high for 10-13 minutes or until almost tender; drain.
Combine the apple, raisins, cinnamon and nutmeg; spoon into squash cavities. Dot with butter. Microwave, uncovered, on high for 6-8 minutes or until squash and apples are tender. Let stand for 5 minutes before serving. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Analysis: 1 filled squash half equals 207 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 47 mg sodium, 45 g carbohydrate, 5 g fiber, 2 g protein.
Diabetic Exchanges: 1-1/2 starch, 1-1/2 fruit, 1 fat.
Work it, baby!
Feb 18, 2011
I'm back in business!! YAY!
Tuesday I felt well enough that I tried a workout video. I think I did the SELF bikini ready one. I did it towards the beginning of the month and was sore for days. I didn't think I'd attempt it again, but I found myself missing it. It was a lot easier this time around.
Wed I decided to try a 10 minute toning solutions video. I did the abs, buns, and stretch (twice) because my quads were sore from the video the day before. Oh my heck my stomach hurt!!! It still does a little. I could not do all the ab work because it was so hard and painful! It's a good thing it was only a 10 minute workout :p
Yesterday I didn't do a formal exercise, but I did put the house back in order - which is just as important to me. It's amazing what being sick for a week can do to a house :p
Today I did the SELF slim fast workout. Oh man that was a good cardio workout. I was sweating before we were done warming up!! I used actual weights with it, You're supposed to use weights with the bikini one too, but the first time I used water bottles and this week I used nothing. I'll use the weights from now on though(my arms can certainly use the toning help).
I really like the routine that's been created this week with all the illness. I think I may give up walking in the mornings. I like being able to stay home, keep Aaron asleep, and workout with netflix. It's nice having that 'me' time.
I weigh myself every day, but it only counts on my weigh in days. The other times are just a general gauge. Well, my 5 lb weight loss was definitely temporary :( I don't suppose my daily dose of 5 cookies is helping my cause :p lol
I'm back in business!! YAY!
Tuesday I felt well enough that I tried a workout video. I think I did the SELF bikini ready one. I did it towards the beginning of the month and was sore for days. I didn't think I'd attempt it again, but I found myself missing it. It was a lot easier this time around.
Wed I decided to try a 10 minute toning solutions video. I did the abs, buns, and stretch (twice) because my quads were sore from the video the day before. Oh my heck my stomach hurt!!! It still does a little. I could not do all the ab work because it was so hard and painful! It's a good thing it was only a 10 minute workout :p
Yesterday I didn't do a formal exercise, but I did put the house back in order - which is just as important to me. It's amazing what being sick for a week can do to a house :p
Today I did the SELF slim fast workout. Oh man that was a good cardio workout. I was sweating before we were done warming up!! I used actual weights with it, You're supposed to use weights with the bikini one too, but the first time I used water bottles and this week I used nothing. I'll use the weights from now on though(my arms can certainly use the toning help).
I really like the routine that's been created this week with all the illness. I think I may give up walking in the mornings. I like being able to stay home, keep Aaron asleep, and workout with netflix. It's nice having that 'me' time.
I weigh myself every day, but it only counts on my weigh in days. The other times are just a general gauge. Well, my 5 lb weight loss was definitely temporary :( I don't suppose my daily dose of 5 cookies is helping my cause :p lol
Sunday, February 13, 2011
A bunch of sickos
Weigh-in: 155.4. Weight watchers is not happy with my almost 5 pound loss this week, and I don't blame it. I've been so sick off and on all week. Today I felt pretty good, but every time I think I'm getting better the next day I'm down again. Yesterday was REALLY bad - seriously non functioning. I'm so grateful to my mom who came and rescued us.
In the past when I've been sick, I still exercise and just keep on going with life. I decided this time to not do that. So, I exercised Monday and that was it. I think I'm heading into another non-exercise week, unfortunately. I made cookies tonight because I've been hungry for them, and despite the fact that they make me feel nauseous, I had to keep trying to see if a different batch would have the same effect. It did. lol So, I'm not sure I'll be able to keep that 5 pound loss, but that's ok if it means I'm not sick anymore.
*****
This illness started Tuesday, well, really Monday night. I layed down with Jared and woke up with a sore throat and stuffy nose. Then Tues morning I had a fever, chills, and body aches. I spent most of the day sleeping off and on. Then that night when I laid down with Jared again, I woke up feeling like my fever broke and the aches were gone. I was feeling grateful that the bug seemed to pass so quickly. Wed I was feeling a bit better, but not 100%, then Thurs I was feeling yuck again. By the evening I was down to a stuffy nose and cough. Friday was really good. Then yesterday I was BAD BAD BAD. By Friday evening Aaron was running a fever and not doing so well.
I was worried about the boys - especially Aaron- staying hydrated. Aaron wouldn't drink his water, so I tried adding some lime juice, but he still refused. The other days I was sick I was at least functioning, but Saturday I could barely move. I was so grateful that Jared was home so he could help us as much as his little 6 yr old self could. I finally texted Mom about 11:30 to come by after work and bring some pop-ices and chicken noodle soup. She arrived sometime between 3:30 and 4 pm. She didn't get the message until then. I was feeling bad for the boys because all Jared had eaten was cereal and grapes in the morning and Aaron and I had shared some grapes at some point too. Once Mom got here and got some more liquids and a tylenol in me I started functioning a little better. I had 102 fever. She took the boys to the store and got the popsicles, soup, dinner for them and some other snacks. By the time Matthew got home about 6:30 I was feeling a lot better - at least the level that I had been the rest of the week. I'm so grateful for Mom's help. She really did rescue us. While here she also did my dishes, picked up the floor and washed Jared's sheets. Such a blessing to me. She is one of the best examples of service I know.
This morning I didn't have a fever at all - which is a first since Tues. I've felt really pretty good, but my stomach has been a little queasy. I'm hoping this is the tail end of the bug, but we'll see. Aaron's fever hasn't been so bad today, but he would not drink or eat anything until almost 4 pm. I'm just waiting for Jared to start showing signs. He went to sleep really quickly tonight, but I'm hoping that's just because he stayed up so late last night. I really don't want him to get sick. I've cancelled piano for the week already in hopes of kicking this thing to the curb and not passing it on.
In the past when I've been sick, I still exercise and just keep on going with life. I decided this time to not do that. So, I exercised Monday and that was it. I think I'm heading into another non-exercise week, unfortunately. I made cookies tonight because I've been hungry for them, and despite the fact that they make me feel nauseous, I had to keep trying to see if a different batch would have the same effect. It did. lol So, I'm not sure I'll be able to keep that 5 pound loss, but that's ok if it means I'm not sick anymore.
*****
This illness started Tuesday, well, really Monday night. I layed down with Jared and woke up with a sore throat and stuffy nose. Then Tues morning I had a fever, chills, and body aches. I spent most of the day sleeping off and on. Then that night when I laid down with Jared again, I woke up feeling like my fever broke and the aches were gone. I was feeling grateful that the bug seemed to pass so quickly. Wed I was feeling a bit better, but not 100%, then Thurs I was feeling yuck again. By the evening I was down to a stuffy nose and cough. Friday was really good. Then yesterday I was BAD BAD BAD. By Friday evening Aaron was running a fever and not doing so well.
I was worried about the boys - especially Aaron- staying hydrated. Aaron wouldn't drink his water, so I tried adding some lime juice, but he still refused. The other days I was sick I was at least functioning, but Saturday I could barely move. I was so grateful that Jared was home so he could help us as much as his little 6 yr old self could. I finally texted Mom about 11:30 to come by after work and bring some pop-ices and chicken noodle soup. She arrived sometime between 3:30 and 4 pm. She didn't get the message until then. I was feeling bad for the boys because all Jared had eaten was cereal and grapes in the morning and Aaron and I had shared some grapes at some point too. Once Mom got here and got some more liquids and a tylenol in me I started functioning a little better. I had 102 fever. She took the boys to the store and got the popsicles, soup, dinner for them and some other snacks. By the time Matthew got home about 6:30 I was feeling a lot better - at least the level that I had been the rest of the week. I'm so grateful for Mom's help. She really did rescue us. While here she also did my dishes, picked up the floor and washed Jared's sheets. Such a blessing to me. She is one of the best examples of service I know.
This morning I didn't have a fever at all - which is a first since Tues. I've felt really pretty good, but my stomach has been a little queasy. I'm hoping this is the tail end of the bug, but we'll see. Aaron's fever hasn't been so bad today, but he would not drink or eat anything until almost 4 pm. I'm just waiting for Jared to start showing signs. He went to sleep really quickly tonight, but I'm hoping that's just because he stayed up so late last night. I really don't want him to get sick. I've cancelled piano for the week already in hopes of kicking this thing to the curb and not passing it on.
Tuesday, February 8, 2011
Lettuce Eat Cake 2 Update
Feb 1, 2011
And so it begins...
My weigh in on Sunday was 162.0.
My exercise plans for the week:
Monday - P90X Cardio X (5:30 am at Julie's - check! YAY!)
Tuesday - 30 minute strength training/cardio video - check! YAY!)
Wednesday - JustDance (check)
Thursday - P90X (5:30 am) (check)
Friday - Just Dance (snow day)
Feb 8, 2011
I may change my format back to most-recent first. I'm not sure I like having to scroll down to find out if an update has been made....
Well, I'd say last week was largely successful. Thursday I spent cleaning my bedroom because a pipe had frozen and I needed to move all the furniture away from the walls and put a heater there (which worked perfectly for the job!) But in the process it must have sucked all the moisture out of the air because I dropped 5 pounds the next morning. I didn't believe it when I saw my bathroom scale, so I double checked the Wii. Sure enough. I am quite convinced it was all water-weight and knew that was not healhty. So, I began loading up on water to counter-act it. By Sunday's weigh-in I'd gotten back up to 159.8 I was not disappointed because I knew I'd gain some of it back. I am happy it seems to have stablized there.
I've decided I really like doing the P90X at 5:30 am. I feel so good the rest of the day, but by the end of last week I was seriously dragging. I was so tired Saturday and Sunday night that I even went to bed early (10 pm). Apparently my body was trying to fight off illness because it caught up with me last night. It's absolutely amazing how I could lay down to snuggle with my son for 30 minutes and wake up feeling absolutely awful. So, today I'm taking it easy and I'm eating whatever I feel like - potato soup for breakfast and an egg sandwich for lunch (and it's barely noon) - and trying to drink lots of water.
On another note, one of the reasons I've felt exercise has needed to take a back butner before the contest started was that I felt like my house was a disaster and I wanted to spend my time cleaning instead of exercising - which takes up a good 2 hours of my morning. I teach piano lessons pretty much full-time at this point and the bare BARE minimum is what has been getting done. I had a group lesson two weeks ago which meant all of my students come at once and the rest of the week I'm 'off'. It was really refreshing and I began tackling my home. So far I've tackled the kitchen, laundry room, our bedroom, the floors, and my son did the bathroom Saturday. Every morning my youngest has been helping me make beds too. I feel like the house is slowly getting under control again and it feels great! The 5:30 am workout has been really beneficial in this regard because I'm able to exercise, come home and shower, get my 6 yr old to school and be ready for the rest of the day by 7:30 am instead of starting it closer to 10 am.
Tuesday, February 1, 2011
oh my liver!
Well, more like my legs. Yesterday I went to Julie's at 5:30 am for CardioX. I was a little nervous about how the day would go, but it went really well!! I loved being able to get in the shower when I got home and still be in the timeframe/routine for getting Jared to school. Aaron was able to sleep in and I didn't have to take time out of my productive hours to shower. I was able to work on a project in the house most of the morning. I thought I'd crash - especially during piano lessons when I'd be sitting, but no! I was mentally alert and attentive the whole and still felt great later in the evening.
I must have done a pretty good job with the workout because I started feeling sore by the evening though I wasn't so sore that I couldn't move. I felt so good all day that I thought about getting up again this morning, but I decided I ought to sleep in and get the rest. I felt like running on the treadmill this morning, but decided to try out one of the exercise videos I found on Netflix. I chose the shortest one: Self: Bikini body fast (30min) It's a strength training/cardio workout. The first half uses weights and the second half has plyo moves. Despite using light weights for all the arm exercises, it is my legs that are so sore. I'm not sure I'll be able to move tomorrow! The video went really quickly which was nice. I found myself missing some of the P90x stretches though. I think I will be tired by the end of today like I expected would happen yesterday. I have to sit a lot longer for piano which may be my downfall because I can't keep moving and workout the muscles. We'll see though.
Tomorrow's exercise plan is Just Dance.
Today is the official start of the Lettuce Eat Cake contest. Matthew has decided to do it with me. YAY!
I must have done a pretty good job with the workout because I started feeling sore by the evening though I wasn't so sore that I couldn't move. I felt so good all day that I thought about getting up again this morning, but I decided I ought to sleep in and get the rest. I felt like running on the treadmill this morning, but decided to try out one of the exercise videos I found on Netflix. I chose the shortest one: Self: Bikini body fast (30min) It's a strength training/cardio workout. The first half uses weights and the second half has plyo moves. Despite using light weights for all the arm exercises, it is my legs that are so sore. I'm not sure I'll be able to move tomorrow! The video went really quickly which was nice. I found myself missing some of the P90x stretches though. I think I will be tired by the end of today like I expected would happen yesterday. I have to sit a lot longer for piano which may be my downfall because I can't keep moving and workout the muscles. We'll see though.
Tomorrow's exercise plan is Just Dance.
Today is the official start of the Lettuce Eat Cake contest. Matthew has decided to do it with me. YAY!
Sunday, January 30, 2011
oh the cravings!
It's amazing how quick we acclimatize (sp?) to change. Today's weigh in was 162.0 for the Wii and 160.6 on the bathroom scale. Ahh the water weight release.
For the most part it has been pretty easy to revert back to a WW diet, but yesterday and today the cravings have been bad. We ate at the Guenther Mill House downtown and enjoyed a hearty lunch. Despite all that I ate, I could have eaten even more. I still felt hunger pains. After we left and continued on in our outing I started feeling more full, but the pangs were still there.
Today I am trying to resist the temptation to eat a bunch of junk. I think I'm going to have to really stock the fridge with fruit and yogurt to make smoothies until I can tame this craving beast. I am so tempted to go in the kitchen and bake some brownies or a cake or cookies - something! but to do so would be a devastation to my sensabilities. There will be a baptism this evening and I'm expecting refreshments will be served. I'm trying to assuage the cravings with the hope that I can have a treat at that time.
For the most part it has been pretty easy to revert back to a WW diet, but yesterday and today the cravings have been bad. We ate at the Guenther Mill House downtown and enjoyed a hearty lunch. Despite all that I ate, I could have eaten even more. I still felt hunger pains. After we left and continued on in our outing I started feeling more full, but the pangs were still there.
Today I am trying to resist the temptation to eat a bunch of junk. I think I'm going to have to really stock the fridge with fruit and yogurt to make smoothies until I can tame this craving beast. I am so tempted to go in the kitchen and bake some brownies or a cake or cookies - something! but to do so would be a devastation to my sensabilities. There will be a baptism this evening and I'm expecting refreshments will be served. I'm trying to assuage the cravings with the hope that I can have a treat at that time.
Thursday, January 27, 2011
It's official
I re-joined Weight Watchers yesterday. I'd planned on only signing up for 1 month, but they were tricky and offered an additional savings to do the 3 month sign up. So, that's what I did. It'll work out nicely since the Lettuce Eat Cake contest will last 10/12 weeks.
Here's my basic thoughts about the new program (copied from a facebook post):
"I think the new program makes sense, but the other one was a lot simpler. Maybe it wouldn't be such a big deal if I had a smart phone or an IPhone and had the apps for it because my scale and calculator are for the old program. I was really looking forward to already 'being in the element' when I got back in to WW, but I'm going to have to relearn all the points. boo. One of the draws was that it had all of my recipes and foods stored from last year, but everything will have to be re-entered or recalculated with the new information. What a hassle, but I'm sure it will allow for a healthier diet. I would avoid some healthy foods before b/c of the points attached to it, but maybe this time the new system will be better suited for a healthier choice.
I'll have a better feel for it I"m sure by the end of the week or two."
It has been relatively easy to step back into the program. Today I stayed really busy and wasn't in the kitchen munching all day which really helped. I think it is also good that I've been mentally preparing for the change over the last few weeks. It was just a matter of deciding to do it.
Here's my basic thoughts about the new program (copied from a facebook post):
"I think the new program makes sense, but the other one was a lot simpler. Maybe it wouldn't be such a big deal if I had a smart phone or an IPhone and had the apps for it because my scale and calculator are for the old program. I was really looking forward to already 'being in the element' when I got back in to WW, but I'm going to have to relearn all the points. boo. One of the draws was that it had all of my recipes and foods stored from last year, but everything will have to be re-entered or recalculated with the new information. What a hassle, but I'm sure it will allow for a healthier diet. I would avoid some healthy foods before b/c of the points attached to it, but maybe this time the new system will be better suited for a healthier choice.
I'll have a better feel for it I"m sure by the end of the week or two."
It has been relatively easy to step back into the program. Today I stayed really busy and wasn't in the kitchen munching all day which really helped. I think it is also good that I've been mentally preparing for the change over the last few weeks. It was just a matter of deciding to do it.
Sunday, January 23, 2011
Diaper Pins? Who needs diapers?
I'd like to say that we are officially out of diapers, but I can't really say that. Not officially because I still put one on Aaron at night. However, we are diaper free (and almost completely accident free) during the day. Even Jared made his goal to not wear diapers at night anymore. YAY! Aaron usually stays dry all night long too, but just in case we still put one on him. There's been a few times when I'm really glad I did!
At this stage in the game we are working towards Aaron going potty all on his own. We discovered this week that he is now tall enough to turn all the lights on and off by himself. YAY! We won't need to leave a light on in the bathroom anymore because he can reach the switch. Up until this week he's 'needed' help getting his pants down because he couldn't do it. I was tired of hearing him say, "I can't!" when he can get dressed forwards and backwards just fine, so I told him he was an 'I can kid' - just do it like you are putting your pajamas on. I walked him through it and all of a sudden he wasn't saying he couldn't anymore. YAY! Sometimes he still needs a little bit of help, but for the most part I can send him to go potty and he'll come back out completely done - including hands washed and pants on. woohoo!!
It is really weird to walk by the baby section and know that we don't need to buy diapers.
At this stage in the game we are working towards Aaron going potty all on his own. We discovered this week that he is now tall enough to turn all the lights on and off by himself. YAY! We won't need to leave a light on in the bathroom anymore because he can reach the switch. Up until this week he's 'needed' help getting his pants down because he couldn't do it. I was tired of hearing him say, "I can't!" when he can get dressed forwards and backwards just fine, so I told him he was an 'I can kid' - just do it like you are putting your pajamas on. I walked him through it and all of a sudden he wasn't saying he couldn't anymore. YAY! Sometimes he still needs a little bit of help, but for the most part I can send him to go potty and he'll come back out completely done - including hands washed and pants on. woohoo!!
It is really weird to walk by the baby section and know that we don't need to buy diapers.
Let's Begin Again
I knew my weight gain was bad, yet I could not stop eating. The cookie exchange created an eating addiction. A literal addiction where I would shake if I thought about not having something sugary to stuff in my mouth. As the weeks have passed, I've tried cutting back and have been somewhat successful. I've also been thinking about going back on Weight Watchers. I've been having these mental conversations with myself about whether or not I could do it and how I was able to do it last time, etc. Last year I started on Jan 1st whether I was ready or not and it gradually got easier. One of the mental roadblocks I realized was that I kept thinking about where I ended, not where I began. One day as I was having one of those mental conversations, it hit me that I would have 35 weekly points as my disposal, not just my daily. By the end of my WW time I had cut out the weeklies, but I certainly didn't start that way and I wouldn't have to now. I NEED those points to help wean myself off the extras. When I realized this, for the first time I thought, "I could do it!!"
I woke up Jan 1st feeling like I could take the WW challenge again, but I didn't sign up. This last week I finally decided I was ready and then it ended up being a week full of get-togethers and hormones causing a lot more caloric intake than a person should have at a time. So, I thought "Next week will be better. I'll start next week." The other side of the conversation said, "There will always be something. I can't get putting it off; I need to learn to be healthy despite the challenge of the types of food available to me."
So, begin again I must. This morning I weighed in on the Wii for the first time since November. I've been weighing myself on the bathroom scale for the last month so I've had an idea of the numbers. For the record, today there was a 1 pound difference between scales.
So, my starting weight: 163.4 (exactly 10.5 pounds higher than my last weigh in in Nov)
Lettuce Eat Cake 2 starts Feb 5th. I have 10 weeks to stay accountable to someone other than the voice in my head :p I will also be officially joining WW this week.
Matthew is also working on shedding some pounds, so hopefully with our combined efforts we can both be successful.
I woke up Jan 1st feeling like I could take the WW challenge again, but I didn't sign up. This last week I finally decided I was ready and then it ended up being a week full of get-togethers and hormones causing a lot more caloric intake than a person should have at a time. So, I thought "Next week will be better. I'll start next week." The other side of the conversation said, "There will always be something. I can't get putting it off; I need to learn to be healthy despite the challenge of the types of food available to me."
So, begin again I must. This morning I weighed in on the Wii for the first time since November. I've been weighing myself on the bathroom scale for the last month so I've had an idea of the numbers. For the record, today there was a 1 pound difference between scales.
So, my starting weight: 163.4 (exactly 10.5 pounds higher than my last weigh in in Nov)
Lettuce Eat Cake 2 starts Feb 5th. I have 10 weeks to stay accountable to someone other than the voice in my head :p I will also be officially joining WW this week.
Matthew is also working on shedding some pounds, so hopefully with our combined efforts we can both be successful.
Sunday, December 12, 2010
Cookie Fat
I don't think I'll participate in a cookie exchange ever again - especially when it involves 13 dozen cookies. The idea is that you pass them out to neighbors, etc but mine only got passed to my thighs. It has become absolutely ridiculous. There've been a few days this week where ALL I ate were cookies. I have mental reprimands throughout the day as I try to battle the urge to eat one. Usually I lose and eat one or two. Or five. It's bad.
I did P90X twice this week. YAY!
I did P90X twice this week. YAY!
Friday, November 26, 2010
On the couch with Dr. B ~
Confession Time.
A few months ago, I attended a Primary Leadership meeting and received a small goodie bag as a token of appreciation for my service in the organization. Contained in this bag were 2 or three cookies and some brownies. I had the cookies after the meeting, then that night I ate all the rest of the goodies. I did not want them. I wanted them gone so they'd no longer be a temptation. I told myself I didn't need them and that if I don't eat them now they will still be there when I do want them. By the end of the night though, they were all gone and I felt so sick and disgusted with myself I seriously considered making myself throw up. This surprised even myself and sent red flags all over my brain. I did not do it. But, I realized that I had a problem and needed to do something about it. I was out of control. I joined sparkpeople - a free website that has food, weight, and exercise tracking tools. I was good about keeping it updated for about 3 days before it felt time consuming and overwhelming. So, I quit. And as the days go on, my eating habits have not changed.
I just finished a 9 week Biggest Loser contest, so each week I have watched my weight go up by degrees, but still somewhat consistently at 153 pounds. I did not weigh in last week, but I weighed on my mom's scale last night. 160 pounds. This morning I weighed on my bathroom scale that is a few pounds below what the Wii is measuring. 155 pounds. I must accept the fact that I am going to be back where I was last January if I don't stop. I MUST exercise some discipline and self-control. Walking each morning has been enough to barely hold on, but everyday the walk has been getting harder. It should be getting easier!! My baggy clothes are starting to fit better and my others are getting tighter.
I want to start doing P90X again b/c I know that will help target the areas that the fat is collecting, plus it is a more vigorous exercise. I just don't want to do it alone. And I am dreading the sore muscles that will come as my body gets used to it again. I also want to get back on Weight Watchers. I think I am ready. It is familiar. With sparkpeople I had to worry about calories and re-do everything. WW will have saved my profile and contain all the foods I had before. My brain is used to thinking in terms of points. My big set-back is the monthly fee. We -I - just do not have the money to maintain the program. Right now they are having the no sign up fee special. It costs $54 for the 3 months. I usually get $50 for Christmas from my parents, so that is what I plan on spending it on. I just don't know if I can afford to wait that long - physically.
With my bulimia incident, I realized that my perceptions about weight - and the reasons for weightloss - had changed over time. Up to that point, I was still trying to 'be good'. But I think to counter my obsession, I let go of all concern about weight and food intake. As a result the climb began a little more steadily. I have been analyzing and evaluating some experiences that shape the thought processes and have encouraged some of my new weight gain. To the whys:
It still throws me off when I hear people - strangers, or people not in my closer circle of friends - call me or refer to me as thin or skinny. One night with one such reference, in jest a person said, 'You're thin so that means we don't like you.' I realized how awful the prejudice is that overweight people can have against thinner people. I have felt those same feelings of jealousy and intimidation that can come from being around thinner people, but I realized they are unfair. Thin people are people with feelings too. It was a little bit shocking and hurt my feelings to be told that someone wouldn't like me because of my stature.
Now that I'm writing this, I can't remember the specifics of another chink to my motivation. I know it has to do with jokes/comments that are made regarding my weight loss from people closer to me. The end result is that I feel like I have to eat more to feel accepted.
I am a people pleaser. I want others to be happy, so I will do what it takes to make sure that happens - even at my own expense (or even my family's). Helping ensure the happiness of others is not a bad thing. However, I think in this case I need to not worry so much about what others think and just be happy myself. This is a very hard thing for me to do.
Another big contribution is stress - stress over finances. Money is more than tight and as a result I've got a two edged sword going. I am constantly thinking of ways to save money and make the food stretch, and I'm making a lot more of my own food: bread, tortillas, milk, beans, cottage cheese is my latest - and so I feel like it is more expenable. MMM homemade bread and tortillas are the best!! Very yummy - very not good to eat a lot of. I've made a lot of cookies lately too. Again, yummy but not good for the smaller tummy.
In the past it has helped me to be able to identify the causes behind the not-for-nourishment food intake. Once I know the reasons, I can stop the eating. Hopefully having penned this will do the same.
A few months ago, I attended a Primary Leadership meeting and received a small goodie bag as a token of appreciation for my service in the organization. Contained in this bag were 2 or three cookies and some brownies. I had the cookies after the meeting, then that night I ate all the rest of the goodies. I did not want them. I wanted them gone so they'd no longer be a temptation. I told myself I didn't need them and that if I don't eat them now they will still be there when I do want them. By the end of the night though, they were all gone and I felt so sick and disgusted with myself I seriously considered making myself throw up. This surprised even myself and sent red flags all over my brain. I did not do it. But, I realized that I had a problem and needed to do something about it. I was out of control. I joined sparkpeople - a free website that has food, weight, and exercise tracking tools. I was good about keeping it updated for about 3 days before it felt time consuming and overwhelming. So, I quit. And as the days go on, my eating habits have not changed.
I just finished a 9 week Biggest Loser contest, so each week I have watched my weight go up by degrees, but still somewhat consistently at 153 pounds. I did not weigh in last week, but I weighed on my mom's scale last night. 160 pounds. This morning I weighed on my bathroom scale that is a few pounds below what the Wii is measuring. 155 pounds. I must accept the fact that I am going to be back where I was last January if I don't stop. I MUST exercise some discipline and self-control. Walking each morning has been enough to barely hold on, but everyday the walk has been getting harder. It should be getting easier!! My baggy clothes are starting to fit better and my others are getting tighter.
I want to start doing P90X again b/c I know that will help target the areas that the fat is collecting, plus it is a more vigorous exercise. I just don't want to do it alone. And I am dreading the sore muscles that will come as my body gets used to it again. I also want to get back on Weight Watchers. I think I am ready. It is familiar. With sparkpeople I had to worry about calories and re-do everything. WW will have saved my profile and contain all the foods I had before. My brain is used to thinking in terms of points. My big set-back is the monthly fee. We -I - just do not have the money to maintain the program. Right now they are having the no sign up fee special. It costs $54 for the 3 months. I usually get $50 for Christmas from my parents, so that is what I plan on spending it on. I just don't know if I can afford to wait that long - physically.
With my bulimia incident, I realized that my perceptions about weight - and the reasons for weightloss - had changed over time. Up to that point, I was still trying to 'be good'. But I think to counter my obsession, I let go of all concern about weight and food intake. As a result the climb began a little more steadily. I have been analyzing and evaluating some experiences that shape the thought processes and have encouraged some of my new weight gain. To the whys:
It still throws me off when I hear people - strangers, or people not in my closer circle of friends - call me or refer to me as thin or skinny. One night with one such reference, in jest a person said, 'You're thin so that means we don't like you.' I realized how awful the prejudice is that overweight people can have against thinner people. I have felt those same feelings of jealousy and intimidation that can come from being around thinner people, but I realized they are unfair. Thin people are people with feelings too. It was a little bit shocking and hurt my feelings to be told that someone wouldn't like me because of my stature.
Now that I'm writing this, I can't remember the specifics of another chink to my motivation. I know it has to do with jokes/comments that are made regarding my weight loss from people closer to me. The end result is that I feel like I have to eat more to feel accepted.
I am a people pleaser. I want others to be happy, so I will do what it takes to make sure that happens - even at my own expense (or even my family's). Helping ensure the happiness of others is not a bad thing. However, I think in this case I need to not worry so much about what others think and just be happy myself. This is a very hard thing for me to do.
Another big contribution is stress - stress over finances. Money is more than tight and as a result I've got a two edged sword going. I am constantly thinking of ways to save money and make the food stretch, and I'm making a lot more of my own food: bread, tortillas, milk, beans, cottage cheese is my latest - and so I feel like it is more expenable. MMM homemade bread and tortillas are the best!! Very yummy - very not good to eat a lot of. I've made a lot of cookies lately too. Again, yummy but not good for the smaller tummy.
In the past it has helped me to be able to identify the causes behind the not-for-nourishment food intake. Once I know the reasons, I can stop the eating. Hopefully having penned this will do the same.
Red Alert!
*deep breath*
.....Exhale.....
Don't panic. Don't cry.
Look down.
*deep breath*
.....Exhale.....
Don't panic. Don't cry.
You are better than that.
You are stronger than this.
*deep breath*
.....Exhale.....
Don't panic. Don't cry.
Turn around and walk away.
*deep breath*
.....Exhale.....
Don't panic. Don't cry.
Keep walking.
.....Exhale.....
Don't panic. Don't cry.
Look down.
*deep breath*
.....Exhale.....
Don't panic. Don't cry.
You are better than that.
You are stronger than this.
*deep breath*
.....Exhale.....
Don't panic. Don't cry.
Turn around and walk away.
*deep breath*
.....Exhale.....
Don't panic. Don't cry.
Keep walking.
Thursday, November 4, 2010
Plum Crumble
Plum Crumble
Ingredients:
•3 pounds fresh plums, pitted, quartered, about 5 cups
•1/4 cup brown sugar
•1 cup sifted all-purpose flour
•1 cup granulated sugar
•1/2 teaspoon salt
•1/2 teaspoon cinnamon
•1 large egg, beaten
•1/2 cup butter, melted
Preparation:
Combine plums and brown sugar, stirring well to blend. Pour into a buttered 11 1/2x7 1/2 inch baking dish.
Sift together the flour, granulated sugar, salt, and cinnamon. Add the beaten egg, stirring lightly with fork until mixture is crumbly. Sprinkle mixture evenly over the plums then drizzle with the melted butter. Bake plum crumble at 375° for 40 to 45 minutes, or until lightly browned.
Serve warm with whipped topping or ice cream.
*******
Oct 26, 2010 - This is not a light and tasty recipe, but since it was my first time making anything with plums I had to share. I had exactly 3 lbs of plums left from a large co-op produce order, so I figured this was a great way to use them. My guess is that you could substitute any fruit for the plums.
This is a really simple dish and we all loved it. I don't know why, but it surprised me how purple the juices were in the final product.
Overnight Stuffed French Toast
Overnight Stuffed French Toast
Ingredients
20 slices French bread (1 inch thick)
1 package (8 ounces) fat-free cream cheese
3 cups egg substitute
2 cups fat-free milk
1/3 cup plus 1-3/4 cups sugar-free maple-flavored syrup, divided
1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
1/4 teaspoon ground cinnamon
2-1/2 cups sliced fresh strawberries
Directions
Arrange 10 slices of bread in a 13-in. x 9-in. baking dish coated with cooking spray. Spread each slice with cream cheese. Top with remaining bread. In a large bowl, whisk the egg substitute, milk, 1/3 cup syrup, vanilla and cinnamon; pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until top is lightly browned and a thermometer reads at least 160°. Serve with strawberries and remaining syrup. Yield: 10 servings.
Nutritional Analysis: 1 serving equals 306 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 805 mg sodium, 54 g carbohydrate, 3 g fiber, 19 g protein.
********
Oct 24, 2010 - Can we say heavenly?! These were so good! It was sad that there were only enough for each of us to get 1 1/2. The strawberry jam again was a special addition to it, but I think these would be good no matter the topping! We did not add any more syrup to them. It didn't need it. The strawberry jam with powdered sugar was great. Although, by the end we were adding some plain homemade yogurt and that was a really delicious addition. Some of the liquid steamed out and created a cream cheese consistency. YUM!
I did tweak the recipe a bit because I don't have egg substitute and 3 c. of egg substitute is equal to a dozen eggs. There was no way I was going to use a whole package of eggs on this. So, I did some research to find out what other overnight french toast recipes called for. I ended up only using 5 eggs and 1 3/4 c. milk and that was addequate. Also, I only used about 1 TB of cream cheese - not a whole package. The author of the recipe must use 1 TB per french toast sandwich I just didn't see the need for that much.
The bread I used was homemade and it fluffed up really nicely and had a nice texture and taste. It soaked the liquid really quickly. To keep the bread from being soggy on one side and not coat evenly on the other, after pouring the liquid I think flipped every sandwich over and left it so that the other side got to soak in the bread too. This method worked really well, except a few of the smaller slices did kind of crumble. In the end it was fine because it still baked up nicely and made great little pieces for the boys.
I would definitely make this again. In fact, we liked it so much we wished we could eat every Sunday morning! The only setback is that it requires a whole loaf of bread and a lot of eggs. But, the 5 eggs isn't any more than I'd use to feed our family anyway, so I guess it really isn't that bad.
Nutty Whole Wheat Bread (oven, knead)
Nutty Whole Wheat Bread
Ingredients
2-1/4 cups all-purpose flour
1-1/4 cups whole wheat flour
3/4 cup finely chopped walnuts
2 tablespoons brown sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup water
1/3 cup reduced-fat plain yogurt
2 tablespoons butter
Directions
In a bowl, combine 1 cup all-purpose flour, whole wheat flour, walnuts, brown sugar, yeast and salt.
In a saucepan, heat the water, yogurt and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes (do not let rise).
Shape dough into a ball; place on a baking sheet coated with cooking spray. Cover and let rest in a warm place for 20 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf (16 slices).
Nutritional Analysis: One slice equals 156 calories, 6 g fat (1 g saturated fat), 4 mg cholesterol, 167 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
*********
Oct 23, 2010 - Another really yummy bread recipe. I liked the crunch of the walnuts in it. This was a hit with everyone. Even the boys kept asking for more. I'm sure the jam helped with that too. It would have made a really great addition to a soup, but I never did get around to making one.
This was a tricky bread in that I never was sure what "knead until smooth and elastic" meant. I kept kneading it but it never got less sticky and it was always elastic. I finally got it to where I thought it was close enough - though it took a lot longer than the 4 minutes. It was kind of cool to see that it was a round bread.
Slow Cooked Sirloin (crockpot)
Slow Cooked Sirloin
Ingredients
1 beef top sirloin steak (1-1/2 pounds)
1 medium onion, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch chunks
1 can (14-1/2 ounces) Progresso ® Beef Broth
1/4 cup Worcestershire sauce
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons water
Directions
In a large nonstick skillet coated with cooking spray, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine the broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high for 3-4 hours or until meat reaches desired doneness and vegetables are crisp-tender.
Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook about 30 minutes longer or until slightly thickened. Return beef to the slow cooker; heat through. Yield: 6 servings.
Nutritional Analysis: 1 serving equals 199 calories, 6 g fat (2 g saturated fat), 68 mg cholesterol, 305 mg sodium, 8 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
*******
October 18, 2010 - The picture does not do this justice. I took it as an afer-thought.
I was really impressed with this dish. The meat was so tender and the flavor was great. Matthew didn't even complain about the bell peppers! I served it with mashed potatoes and green beans. I don't make gravy very often, so I thought the juice would go well with the potatoes. It did. A-1 sauce was a really great addition to the meat too.
I did substitute the sirloin with striploin because that was what I had in my freezer.
Four Grain Bread (breadmaker)
Four Grain Bread
Ingredients
1-1/2 cups water (70° to 80°)
1/2 cup honey
1-1/2 teaspoons salt
2 cups bread flour
1 cup whole wheat flour
3/4 cup rye flour
3/4 cup cornmeal
2-1/4 teaspoons active dry yeast
Directions
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (2 pounds, 24 slices).
Nutritional Analysis: 1 slice equals 108 calories, trace fat (trace saturated fat), 0 cholesterol, 148 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein.
Diabetic Exchange: 1-1/2 starch.
******
October 18, 2010 - I did not have any rye flour on hand, so I substituted some five grain cereal that I used in another multi-grain recipe. The result was a chewy yet crunchy texture that was just delicious! The honey flavor comes out really well too.
This bread is addictingly delicious!! Especially with homemade strawberry jam! YUM YUM YUM!!
Peanut Butter -n- Jelly Muffins
Peanut Butter -n- Jelly Muffins
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup thawed apple juice concentrate
1/2 cup reduced-fat chunky peanut butter
1/4 cup fat-free milk
3 tablespoons butter, melted
1/3 cup strawberry spreadable fruit
Directions
In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.
Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter.
Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
Nutritional Analysis: 1 muffin equals 225 calories, 8 g fat (3 g saturated fat), 43 mg cholesterol, 315 mg sodium, 33 g carbohydrate, 1 g fiber, 6 g protein.
Diabetic Exchanges: 2 starch, 1-1/2 fat.
********
Oct. 18, 2010 - I wasn't quite sure what to expect of this recipe, but I was surprised the way they turned out. The peanut butter mixes really nicely into the batter and you are left with just bits of peanuts throughout the muffin. This was a nice effect, but if I were to make them again I'd just use creamy peanut butter.
I didn't have any spreadable fruit, so I made some freezer strawberry jam and used that. The picture in the cookbook shows a nice central blob of jelly, but that certainly was not how mine turned out. The jelly oozed over the edges and seeped through the muffin wrappers. I think next time I'd creat more of a well in the middle of the batter to see if that helped to keep the jam frome spreading.
These were really convenient to have on hand as a quick to-go snack, and although I have lots of ideas for tweaking, I don't think I'll make them again.
Mixed Greens and Apple Salad
Mixed Greens and Apple Salad
Ingredients:
5 1/3 c. mixed salad greens
2 medium apples
2 TB feta cheese
Dressing:
4 tsp lemon juice
2 1/2 tsp honey
3/4 tsp vanilla yogurt
1 tsp oil
1/4 tsp garlic
salt & pepper
nutmeg
******
October 15, 2010 - I liked the flavors of the apple. It was different.
This recipe is not on the website, so I did the lazy thing and only wrote down the ingredients. The instructions were basically mix it together.
Golden Oatmeal Bread (oven, no knead)
Golden Oatmeal Bread
Ingredients
1 cup all-purpose flour
3/4 cup plus 1 tablespoon quick-cooking oats, divided
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cup unsweetened applesauce
1 egg
1-1/2 teaspoons Vanilla Extract
1/3 cup golden raisins
1/3 cup chopped pecans, toasted
Directions
In a large bowl, combine all-purpose flour, 3/4 cup of oats, whole what flour, sugar, baking powder, baking soda and cinnamon. In another bowl, combine the applesauce, egg and vanilla; stir into dry ingredients just until moistened. Fold in raisins and pecans.
Pour into an 8-in. x 4-in. loaf pan coated with cooking spray. Sprinkle with remaining oats. Bake at 325° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Yield: 1 loaf (10 slices).
Nutritional Analysis: One serving (1 slice) equals 188 calories, 4 g fat (1 g saturated fat), 21 mg cholesterol, 149 mg sodium, 35 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
*********
October 5, 2010 - YUM! I accidently cooked it longer than I should have, so it had a much darker look to it. This was a really hearty bread and made for a great breakfast while we waited in the Chick-fil-a parking lot in the wee hours of the morning.
Vegetarian Taco Salad
Vegetarian Taco Salad
Ingredients
4 whole wheat tortillas (8 inches)
6 cups shredded romaine
1/2 cup canned pinto beans, rinsed and drained
1 small tomato, chopped
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup chopped green onions
2 tablespoons sliced ripe olives, drained
Sliced jalapeno peppers, optional
DRESSING:
1/2 cup fat-free sour cream
2 tablespoons fat-free ranch salad dressing
1 teaspoon taco seasoning
1/4 teaspoon hot pepper sauce, optional
Directions
Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets.
Bake at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks.
In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients. Pour over salad ; toss to coat. Serve in tortilla bowls. Yield: 4 servings.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutrition Facts: 1 tortilla bowl with 1-1/4 cups dressed salad equals 257 calories, 5 g fat (1 g saturated fat), 10 mg cholesterol, 485 mg sodium, 40 g carbohydrate, 6 g fiber, 11 g protein.
Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.
********
Sept 29, 2010 - Again, another great recipe. I enjoyed the flavor enough that it didn't bother me to not have any meat in it. This was a pretty easy dish to prepare and put together. The hardest part was waiting for the tortillas to crisp, but it was quick enough that seconds or thirds could be served up within minutes.
We don't have custard cups, so I used some smuckers ice cream bowls that we had. If I hadn't remembered the bowls I would have used my glass portion cups.
Terriyaki Turkey Burritos
Terriyaki Turkey Burritos
Ingredients
12 fat-free flour tortillas (8 inches)
1 pound lean ground turkey
1/2 cup chopped onion
4 garlic cloves, minced
1 package (16 ounces) broccoli coleslaw mix
1 tablespoon canola oil
1/3 cup reduced-sodium teriyaki sauce
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
Directions
Wrap tortillas tightly in foil. Warm in oven at 350° for 10 minutes. Meanwhile, in a large skillet, cook the turkey, onion and garlic over medium heat until turkey is no longer pink; drain. Pour into a bowl and set aside.
In the same skillet, stir-fry broccoli in oil for 2 minutes. Add the teriyaki sauce, five-spice powder, garlic powder and pepper; cook and stir for 1 minute. Stir in cheese and turkey mixture; heat through.
Spoon about 1/2 cup filling off center on each tortilla. Fold sides and ends over fill and roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 20 minutes or until heated through. Yield: 6 servings.
Nutritional Analysis: 2 burritos equals 493 calories, 14 g fat (5 g saturated fat), 80 mg cholesterol, 982 mg sodium, 60 g carbohydrate, 4 g fiber, 32 g protein.
***********
September 23, 2010 - YUM. I really like the flavor of the Chinese 5 spice.
Turkey Barbecue
Turkey Barbecue
Ingredients
1 celery rib, chopped
1 medium onion, chopped
1/4 cup chopped green pepper
1 tablespoon canola oil
1/4 cup packed brown sugar
1/4 cup ketchup
1/4 cup picante sauce
2 tablespoons Worcestershire sauce
1-1/2 teaspoons chili powder
1 teaspoon salt
Dash hot pepper sauce
4 cups cubed cooked turkey
8 whole wheat hamburger buns, split
1/8 teaspoon pepper
Directions
In a large nonstick skillet, saute the celery, onion and green pepper in oil for 3-4 minutes or until tender. Stir in the brown sugar, ketchup, picante sauce, Worcestershire sauce, chili powder, salt, pepper and pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Add turkey; simmer 10 minutes longer or until heated through. Serve in buns. Yield: 8 servings.
Nutritional Analysis: 1 sandwich equals 295 calories, 7 g fat (2 g saturated fat), 53 mg cholesterol, 758 mg sodium, 33 g carbohydrate, 4 g fiber, 25 g protein.
Diabetic Exchanges: 3 lean meat, 2 starch.
****************
Sept 22, 2010 - I really liked this, but it does have a little bit of kick to it. Serve it on a bun or bread for a BBQ sandwich. I did not have turkey, so I substituted chicken.
Breaded Ravioli
Breaded Ravioli
Ingredients
1 package (16 ounces) frozen beef ravioli
1/2 cup dry bread crumbs
1/2 to 1-1/2 teaspoons salt-free Italian herb seasoning
1/4 cup reduced-fat Italian salad dressing
ITALIAN SALSA:
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 medium green pepper, quartered
1/2 small red onion, quartered
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 garlic clove, minced
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
Directions
Cook ravioli according to package directions; drain and let stand for 10 minutes. In a shallow bowl, combine bread crumbs and seasoning. In another shallow bowl, pour dressing. Dip ravioli into dressing, then coat with crumb mixture.
Place on baking sheets coated with cooking spray. Lightly coat ravioli with cooking spray. Bake at 400° for 8-9 minutes or until lightly browned.
Meanwhile, in a food processor, combine the salsa ingredients. Pulse for 15-20 seconds. Serve ravioli with salsa. Yield: 6 servings.
Nutritional Analysis: 5 ravioli with 1/3 cup salsa equals 262 calories, 7 g fat (2 g saturated fat), 26 mg cholesterol, 924 mg sodium, 40 g carbohydrate, 4 g fiber, 10 g protein.
Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
Sept 21, 2010 - I think I was the only one who really liked these. The salsa that goes with it tasted similar to a marinara sauce. We had a lot of the sauce leftover, and I think I used it to make pizza at some point.
In the cookbook, the ravioli are darker and much more crispy looking. With the way our oven works mine didn't quite make that status, so the picture shows them lighter than ideal.
Wednesday, October 13, 2010
Tuesday, October 12, 2010
Small miracle = Huge blessing
We are out of ALL disposable diapers - including Jared's - so I pulled down the cloth diaper bin to find something that would fit Jared. I had quite CDs months because I ran out of the disposable liners. We had budgeted money to buy new ones, but ended up using the money to buy sposies instead. We budgeted a small amount for the boys' supplies again this month, but since liners have to be delivered, it's too late to order and have them when I need them. Anyway.... I opened the lid to the CD box and there in the corner was a brand new roll of liners!!! I almost cried b/c that it is such a HUGE blessing! It seems like such an insignificant thing, but it is one of those moments that I recognize as a tender mercy of the Lord. I have no doubt that He is aware of us and our needs.
Monday, September 20, 2010
Doing the Potty Dance
This weekend we made a trip to Houston with the last 2 diapers and a size 5T pullup. I really hoped that we could make it back home without being a diaper short. Unfortunately we didn't quite make it without having to use one of my nephew's diapers, but thankfully it was at the end of our journey and it was only one, so it worked. Aaron pottied in the toilet enough in the evening that it worked for the night too, but it was too full this morning to keep it on him. I woke him up this morning to go exercise and put him on the toilet. He's taken to refusing to use the toilet - or at least making a HUGE fuss about not going - but this morning there was no complaint. I wasn't sure what I was going to put on him, so I decided to just make a leap to real underwear. I tried to use the potty training underwear, but he was starting to wake up enough to have an opinion - and we did not agree. I offered him Thomas the Train underwear and that was acceptable.
My biggest fear has not been whether or not he pee in the underwear - at least not in the morning. Aaron is a creature of habit, and every morning about 9:30 (while I'm in the shower and can do nothing about it) he poops. So today instead of going straight home and getting ready for the day, we made a trip to HEB. I offered to take him potty for a horse ride, but he wasn't wanting to go. So, we just went shopping. About half way through our trip I noticed he was starting to hold himself, so we rushed to the bathroom. Successful venture :) We finished our shopping and came home.
I was debating what I was going to do about him and checking my email and facebook in the meantime. Aaron was playing down by my feet. Suddenly I caught a whiff of something and was immediately alerted to Aaron's needs. I was afraid I was too late, but I checked him and ran to the bathroom. We made it just in time! It took a little bit of time and some effort, but we had a successful experience. YAY!!! Aaron did Jessica's potty dance about 5 times b/c he was so proud of himself. I'm hoping this is a major turning point. I bought a big box of diapers from the store this morning - one of the main reasons I wanted to stop there, but I kept them in the car for now. I want to see how long we can go without having to open them. We shall see.
My biggest fear has not been whether or not he pee in the underwear - at least not in the morning. Aaron is a creature of habit, and every morning about 9:30 (while I'm in the shower and can do nothing about it) he poops. So today instead of going straight home and getting ready for the day, we made a trip to HEB. I offered to take him potty for a horse ride, but he wasn't wanting to go. So, we just went shopping. About half way through our trip I noticed he was starting to hold himself, so we rushed to the bathroom. Successful venture :) We finished our shopping and came home.
I was debating what I was going to do about him and checking my email and facebook in the meantime. Aaron was playing down by my feet. Suddenly I caught a whiff of something and was immediately alerted to Aaron's needs. I was afraid I was too late, but I checked him and ran to the bathroom. We made it just in time! It took a little bit of time and some effort, but we had a successful experience. YAY!!! Aaron did Jessica's potty dance about 5 times b/c he was so proud of himself. I'm hoping this is a major turning point. I bought a big box of diapers from the store this morning - one of the main reasons I wanted to stop there, but I kept them in the car for now. I want to see how long we can go without having to open them. We shall see.
Friday, September 17, 2010
Black Bean and Rice Enchiladas
Black Bean and Rice Enchiladas
Ingredients
1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8 flour tortillas (6 inches), warmed
1 cup salsa
1 cup (4 ounces) shredded reduced-fat cheddar cheese
3 tablespoons chopped fresh cilantro leaves
Directions
In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.
Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon salsa over each tortilla. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted. Yield: 8 servings.
Nutritional Analysis: 1 enchilada equals 271 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 638 mg sodium, 43 g carbohydrate, 5 g fiber, 12 g protein.
Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.
Made on Sept 17, 2010.
Variations: I didn't have a small can of black beans and I thought that the recipe as written would be too spicy for Aaron and Jared with the ro-tel. So, I used ranch style beans (not drained) and 4 fresh roma tomatoes. I think that was an excellent choice. There was still a bite to the burritos because of the salsa, but it wasn't so spicy that it wasn't edible. I really liked the cheese and cilantro on top. Sour cream would have made another nice edition, but ours had gone bad. Oops.
Review: Aaron didn't touch them, but everyone else seemed to like them. This was perfect because it used up the rice in the fridge from the stir fry I made at the beginning of the week. I also had used all the chicken in the pasta dish from last night, so the meatless aspect worked. Although, Matthew was expecting chicken so that was a bit disappointing for him.
Chicken Pasta Primavera
Chicken Pasta Primavera
Ingredients
6 ounces uncooked spaghetti
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3/4 cup water
1 tablespoon lemon juice
1-1/2 teaspoons dried basil
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) frozen California-blend vegetables, thawed
4 cups cubed cooked chicken breast
3 tablespoons grated Parmesan cheese
Directions
Cook spaghetti according to package directions. Meanwhile, in a large saucepan, combine the soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are tender.
Stir in chicken; heat through. Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with cheese. Yield: 6 servings.
Nutritional Analysis: 1-1/3 cups equals 342 calories, 5 g fat (2 g saturated fat), 78 mg cholesterol, 526 mg sodium, 36 g carbohydrate, 4 g fiber, 35 g protein.
Diabetic Exchanges: 4 very lean meat, 2 starch, 1 vegetable.
Made on Sept 16, 2010 for missionaries. I doubled the amount of veggetables because the four cups of chicken was a LOT of chicken! Apparently it was a good thing because the missionaries absolutely DEVOURED it! Everyone seemed to like it - except Aaron who is going through a phase where he's against chicken (at least boneless/skinless cubed chicken).
Family Pleasing Sloppy Joes
Family Pleasing Sloppy Joes
Ingredients
1 pound lean ground turkey
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon sugar
1 tablespoon all-purpose flour
1/4 teaspoon pepper
1 cup ketchup
1 tablespoon prepared mustard
1 tablespoon barbecue sauce
1 tablespoon Worcestershire sauce
6 sandwich buns, split
Directions
In a large nonstick skillet, cook the turkey and onion over medium heat until turkey is no longer pink; drain if necessary. Add garlic; cook for 1-2 minutes or until tender.
Stir in the sugar, flour and pepper. Add the ketchup, mustard, barbecue sauce and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until heated through. Serve on buns. Yield: 6 servings.
Nutritional Analysis: 1 sandwich equals 388 calories, 11 g fat (4 g saturated fat), 60 mg cholesterol, 969 mg sodium, 52 g carbohydrate, 3 g fiber, 22 g protein.
Diabetic Exchanges: 3-1/2 starch, 2 lean meat.
Made on Sept 15, 2010. I used venison instead of turkey because that is what I had in my freezer. I really enjoyed these. Sloppy joes are one of those meals that everyone makes differently. I LOVE my mom's and it is always a treat to have them. So, I wasn't sure how these would fare, but I found myself craving them every day since then. We'd ate them on bread with cheese on top. YUM!
Sunday, September 12, 2010
Almost There
On the last leg of our roadtrip, we started calling our potty stops 'Mandatory Potty Breaks' requiring all passengers to go potty - including Aaron. Amazingly, Aaron complied and thus began our journey on the potty training path once again. It helped that he got a really bad diaper rash and Matthew told him that in order to avoid getting an owie diaper he needed to go potty in the toilet. We have some good days and bad days, but way more good days than bad. He is still unwilling to poop in the toilet, but he did get to a point where he'd tell us he needed to go potty. Although, about two days ago he all of a sudden developed a phobia with the toilet. It turns out that the idea of pipes in the toilet were scary to him. Guess who introduced him to pipes? The same person who is trying to train him to be an airbender or waterbender or whatever bender he feels suits him at the moment :p Anyway, today I finally got him to tell me it was the pipes that were worrying him, so I explained that pipes were helpers. And I'd give him chocolate if he went. Chocolate is magic :) We seem to be making our way back from the pipe scare.
update
I know I've been bad about updating. My life has been consumed by resuming piano lessons and school schedules. When I have felt like I had something to write, I didn't want to take the time it would take it to actually get it up on the blog. So, the moment passed and now I don't even remember what it was I had to say.
On August 31st I officially cancelled my WW subscription. I realized that losing weight was no longer my top priority, so there was no point in paying for a service I wasn't utelizing. I am still interested in losing weight, I am just not going to devote the energy to it that I had before. My hope at this point is to really not gain any more. Thankfully I've been doing well with that. Last Sunday my weight was the exact same as when I returned from vacation. I'm sure eating the free breakfast at Chik-fil-a every day stalled any hopes of weight loss, b/c this week there was no Chik-fil-a and I am pleased to report that I weighed in at 150.1!! Today I was back down to my end of school year weight. So my weight has caught up, but the inches haven't. I still have some extra fat that I acquired from my lack of discipline, but the daily exercise seems to be keeping the growth at bay at least. My SIL's biggest loser competition #3 started again today so I'll have some form of accountability.
I did really well with providing dinner the first week of school. This week was the pits. I really need to get a menu prepared and do some shopping. S inspired me this week. It's so nice to have a fridge full of leftovers to choose from, I want that again. I think menu planning would make a fine Sunday activity, don't you? :p
On August 31st I officially cancelled my WW subscription. I realized that losing weight was no longer my top priority, so there was no point in paying for a service I wasn't utelizing. I am still interested in losing weight, I am just not going to devote the energy to it that I had before. My hope at this point is to really not gain any more. Thankfully I've been doing well with that. Last Sunday my weight was the exact same as when I returned from vacation. I'm sure eating the free breakfast at Chik-fil-a every day stalled any hopes of weight loss, b/c this week there was no Chik-fil-a and I am pleased to report that I weighed in at 150.1!! Today I was back down to my end of school year weight. So my weight has caught up, but the inches haven't. I still have some extra fat that I acquired from my lack of discipline, but the daily exercise seems to be keeping the growth at bay at least. My SIL's biggest loser competition #3 started again today so I'll have some form of accountability.
I did really well with providing dinner the first week of school. This week was the pits. I really need to get a menu prepared and do some shopping. S inspired me this week. It's so nice to have a fridge full of leftovers to choose from, I want that again. I think menu planning would make a fine Sunday activity, don't you? :p
Wednesday, August 18, 2010
Weigh in
Ok, I'm a few days late, but here's how things stand with my weight:
Before I left, I weighed 150.8 on July 17th and 151.5 on July 18th. August 14th I was up to 156.7, but by Sunday, the 15th, I was down to 154.5. I weigh myself on the off scale every day, and until today I've been dropping. My guess is that it's all 'water-weight' because it's leaving my system so fast. I'm sure it helps that I've been more active since I've been home (and I'm not being fed delicious home cooked meals or fast food every day). Unfortunately (but not surprising) the extra padding I came home with isn't disappearing, but I'm hoping that will come off when we start walking again next week. yay! I'm secretly hoping that once we start walking regularly again I'll be able to drop these extra pounds quickly and even break the 150 barrier while I'm at it. We'll see though.
Before I left, I weighed 150.8 on July 17th and 151.5 on July 18th. August 14th I was up to 156.7, but by Sunday, the 15th, I was down to 154.5. I weigh myself on the off scale every day, and until today I've been dropping. My guess is that it's all 'water-weight' because it's leaving my system so fast. I'm sure it helps that I've been more active since I've been home (and I'm not being fed delicious home cooked meals or fast food every day). Unfortunately (but not surprising) the extra padding I came home with isn't disappearing, but I'm hoping that will come off when we start walking again next week. yay! I'm secretly hoping that once we start walking regularly again I'll be able to drop these extra pounds quickly and even break the 150 barrier while I'm at it. We'll see though.
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