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!!
Friday, February 25, 2011
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.
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