Shedding Some "Lite" on Food

Book Review & a Little Working Out...

2010-09-16T06:48:00.000-07:00

The last few weeks I've been working out some. Mostly bike (which gives me a chance to read), and working in some elliptical as my ankle allows. It is exciting for me to get back into the gym!!! I can't wait to try Zumba again - hopefully soon!

I think most of my friends know that I am an avid reader. I haven't always been, but now... Well, let's just say I love me some books :-) I often get asked what I've read recently or what authors/books I would recommend. So, I figured I would let you all know what I've been reading and what I thought. Hope you don't mind.

Outlive Your Life by Max Lucado
I have long been a Max Lucado fan (His book On The Anvil was amazing), and really enjoyed this book . I found it to be a quick, but very impactful read. It had a profound impact on how I think about others, what they are going through, and how I can help them even if I feel limited in what I can do. I was excited to see that Mr. Lucado is leading by example in giving his royalties from this book and its products to benefit others.

If you have ever wanted to get involved or change something in your community, but don’t know where to start or fear you can’t make a difference, this is a great book to read. This book offers practical things that can truly change your life and your outlook if you let them. By walking us through the book of Acts and thinking about how it applies to us today, Lucado really challenges readers to change how they view their potential impact in this world.

Each chapter has a verse at the end of the chapter along with a prayer for you to pray so that God can change your heart in regards to that area. The book also contains a discussion and action guide that is really helpful for putting the principles into practice.

This book really challenged me and I have already recommended it to many of my friends.

If I told you about all the different things I underlined, we might be here a while, but here are a few of my favorite verses or points from the book:
Chapter 3 – Let God Unshell You – “[God] comforts us in all our troubles so that we can comfort others. When they are troubled, we will be able to give them the same comfort God has given us.” 2 Cor. 1:4 NLT)
Chapter 9 – Do Good Quietly – “To do a good thing is a good thing. To do good to be seen is not… When people enter a church to see God yet can’t see God because of the church, don’t think for a second that God doesn’t react.”

Disclosure of Material Connection: I received this book free from the publisher through the BookSneeze.com (www.booksneeze.com) book review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255“Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Book Club Fun

2010-09-07T06:54:00.000-07:00

This summer our neighborhood Bible Study group took a break from our Monday night meetings. The summers are busy for people and committing to a Bible Study is often hard. The thing was, we still all wanted to get together and see each other and have a reason to talk :-) So, we started a book club. We decided to have a Christian fiction book club which turned out to be great!!! We have read 4 books so far:

1) Her Mother's Hope by Francine Rivers. Francine's book Redeeming Love is one of my all time favorites, and we decided to read her newest novel (the sequel is due out any day now). The group gave this book a thumbs up. We had great discussion about the book and how it dealt with parent/child relationships, and other topics as well. I definitely recommend this book.

2) Rooms by James Rubart. This was probably the most different novel that we read over the summer. It is compared to The Shack and the Screwtape Letters on the cover. I did see some similarities to The Shack, but have never read the Screwtape Letters so I can't say if it is comparable to that... The book is about a man who "inherits" a house and all the rooms in the house seem to have something to do with his life. It is clear that he is running away from things in his past--including God--but that God has other plans. We liked this book a lot and also gave it a thumbs up.

3) Shades of Blue by Karen Kingsbury. Karen is one of my favorite writers. In the past year or so I've become relatively obsessed with her books on the Baxter family and have read ALL of them. I wanted the book club to experience Karen's writing, but since many of the women had read the Baxter series books we opted for a stand alone title. Shades of Blue deals with relationship issues as well as with abortion. The story was interesting and I thought it was well written. Overall we gave the book a thumbs up... we did get into some good--albeit lenghty discussions on some of the topics in the book, but it was well received. If you've never read a Karen Kingsbury novel - I HIGHLY recommend her.

4) Rekindled by Tamera Alexander. We happened upon this book by chance and were so glad we did for multiple reasons. A coworker of one of the girls in our club mentioned Tamera's name and I mentioned her to my mom who said they had read Rekindled in her club and they even talked to Tamera by phone at their meeting. We decided to read this book and also contacted Tamera to see if she could speak to our group as well. I was pleasantly surprised by this book (and by the 3 other novels of Tamera's that I have read since)! I think most women could relate to this story and Tamera has a way of really bringing her characters to life. You can tell that she invests herself into her characters. This particular novel about a woman whose husband is feared dead while she tries to save their ranch is a wonderful story. It deals with communication and pride issues in a marriage as well as with what can happen with our life scars when we trust our lives to Jesus. I truly enjoyed this book and recommend Tamera.

The highlight of our summer was our most recent meeting when we reviewed Rekindled and were able to actually have Tamera Alexander come speak to our club. What a treat for us. She is a genuine lovely woman and we LOVED getting to talk to her. She talked to us about how she got started writing, what brought she and her family to TN, how she picks character names, and much much more. She even took a picture with our group! The group was smaller the night Tamera came to visit, but we had a blast!

If you've never participated in a book club, I highly recommend it. I hope to feature a few more "reviews" of books that I read on this blog since it's one of my favorite topics and I rarely discuss it on here.

Regaining Consciousness

2010-08-24T13:41:00.000-07:00

It's been almost a year since I injured my ankle... as much as I tried to "maintain" or even lose weight, it didn't work. Honestly, it back-fired. I'm back up... in fact I've regained everything I lost. It's a bummer and I hate even thinking about it or talking about it because I feel like a failure.

UGH!!!!

I refuse to let it get to me because I'm so emotional that the minute I think about it and dwell on it I get upset and then I get emotional and then I want a Hershey's bar... self-fulfilling prophesy I guess.

So, I'm putting it out there that I am back on a plan. My plan consists of the following:

- Talking to God consistently - I know this will be vital because I just can't do this on my own. I have tried. It (clearly) doesn't work.
- (re) Joining Weight Watchers - I'm going to do this at work because I think it will be nice to have coworker support and I think it will help the schedule too.
- Exercising - a little bit every day so that I can regain my strength and stamina. My husband and I went on a short walk last night in the neighborhood and it was good. I have an appt with our gym here at work on Friday to talk about a "plan".

I know that every day won't be perfect, and I certainly know I'm not perfect, but it feels good to have some control back. I will continue posting my journey and hope that you'll follow along.

A Post Surgery Update

2010-04-04T18:22:00.000-07:00

Sorry for the slacking on the blog. I hope that my readers will forgive me...

I had ankle surgery on 3/16. They went in and repaired all the ligaments in the back of my ankle. It's been interesting. I'm completely non-weight bearing-- in a cast and on crutches for a total of 6 weeks. It's been quite a ride so far. I had trouble sleeping at the beginning despite pain pills and then I wound up with an middle ear infection which was just lovely! (That's sarcasm of course)

I've been blessed with food from my local Kappa sisters as well as ladies from my Bible study. It's been really helpful. I have appreciated it more than anyone knows!!!!!

My mother-in-law stayed with us for 2 weeks taking care of me which was another blessing I can't begin to describe the importance of!!!!

I went back to work last week which has proved to be a difficulty that I wasn't ready for, but I'll live eventually. It's just that my arms feel like they may fall off!!!!

I'm on my 4th cast now. I'll put them below. There's the one from the first few days after surgery, the blue one (second)... it was supposed to be in honor of my jayhawks who lost so that wasn't good... I got a red cast on my second go around, and then fell on my cast on my first day in the office which was really unfortunate and I had to get it checked out so I got yet another (red) cast.

I'll withhold from putting a picture of the wound on the blog - it's mainly a food blog after all.

I promise I'll get back to recipes as soon as I can stand on two feet!!!!

In the meantime I'm so super thankful for my husband who is now taking care of me... I can be rather demanding, but he puts up with me and loves me just the same! He's been really amazing!!!!

The Ankle Saga Part 2... or is it part 3?

2010-03-09T11:23:00.000-08:00

Well, I'm having surgery... it's about part for the course, right??!!! You will have to forgive my while the blog take a back burner...

Here's how the process will go:
- Surgery (outpatient) on 3/16 in the wee hours of the morning... and I mean wee hours... it's early folks, but that is ok
- Working from home till 3/30 - since I'll be in either a cast or splint and on pain meds that won't allow me to drive, I'll have to work from home.
- On crutches till April 27... oh how I hope I heal faster than that...

What they will be doing:
Basically repairing my ligaments and tendons so that they'll actually do their job correctly and hold my ankle bones in place because right now my ankle is too unstable! They are very hopeful that this will fix everything!

I sure hope so...

In the meantime, I likely won't be doing much cooking, and if I do it will be in the form of a large casserole that will be eaten on for days at a time... and I'm not sure how taking pictures while on crutches will work.

I'll try to update the blog occasionally if there is something meaningful to say... or if I just get an itch to update it while on pain pills to amuse you all, I might do that too...

Then the plan is to get off the crutches and into/out of physical therapy as quickly as they'll allow it... and then to get back to doing things I love like walking the neighborhood with hubby, dog, and friends... and Zumba!

Psalm 6:2 says "Be merciful to me, LORD, for I am faint; O LORD, heal me, for my bones are in agony." I pray that the Lord will be merciful to me and will heal my bones because they are in agony!!! I know that through Him my healing will be made perfect :-)

The Ankle Saga Continued

2010-02-10T07:11:00.001-08:00

Many of you may remember that a few months ago I injured my ankle after I fell off a sidewalk... Oops! I went through 2+ months of therapy, and was given the go ahead to start walking in normal shoes and start easing back into exercise... the ankle still felt tender so I was taking it easy, but still getting back into things. I was doing mostly the recumbent bike since I had been doing that during therapy so it seemed ok, and a few other exercises. I was wearing heals, but ones that were short and chunky so I wouldn't aggravate things too much.

Well, much to my dismay, the ankle felt worse than it had in months after a few weeks of regular shoes and moderate exercise... so I was told to go get a MRI.

I went for the MRI (during snowpocalypse 2010) and then went to the Dr for my results...

The damage to my ankle was worse than I had thought originally. I definitely had a bad sprain, and additionally I had some tearing in a tendon... UGH! Not only that, but I have an extra bone in my foot--I always knew I was unique-- and the tendon has attached itself to the extra bone rather than the normal bone which is why my ankle is so unstable. (I've sprained it 4 times)

So, the Dr. put me into an air cast to try and immobilize my ankle, and I'm back in physical therapy 3 times a week. If this doesn't work, I get to have surgery in order to remove the extra bone and also repair the damage...

It's been 3.5 wks since the Doc put me in the air cast... my ankle is still swollen (despite the cast AND a compression sock) and it is often still really painful. I wasn't supposed to go back to the Dr. for 6 weeks, but I'm going back early because if I have to have surgery - I need to get this show on the road!!!!!!!!!!!!!!!!!!!!

So, please pray for prompt healing... and please forgive me for not posting recipes or anything lately. I've been trying to stay off the ankle as much as possible and haven't been experimenting, just been cooking things like Tamale Pie and Garlicky Butternut Squash because they are comforting, easy, and I could do those in my sleep.

Hodge Podge Soup

2010-01-30T12:19:00.001-08:00

This is what our backyard looked like this morning... we got about 4 inches of snow yesterday. It's beautiful, but unfortunately we also got about 1/2 inch of ice last night which compacted it down and made it not so fun for snowman making and we don't have a sled (why would we? We live in TN!).

So, we are holed up in our house with movies, basketball games, and an entire season of LOST to watch before the season premiere this week. Since we aren't going outside much and we certainly aren't driving to the grocery store we decided to make soup to warm ourselves up. It was basically a "whatcha got stew" or "hodge podge soup".

Here's what we had:

Hodge Podge Beef Soup
1 lb beef stew meat
2 stalks of celery, diced
2 carrots, peeled and diced
1 onion, diced
2 cloves of garlic, minced
1 can (14 oz) fire roasted tomatoes
1 can (14 oz) corn1 small can mushrooms
1/2 cup barley
Salt and pepper to taste
1 bay leaf
1 tsp italian seasoning
Beef Broth - 2 cups
Water - 4 cups

Brown the beef over med-high heat with a little olive oil. Once brown on all sides, add the veggies and garlic. Cook until veggies are tender, about 5 minutes. Add remaining ingredients and bring to a boil. Drop to a simmer and cook for 40-45 mins with lid slightly cracked on the pot. Scoop into bowls and serve.

It was really good if I do say so myself!!!! And later, we'll have some hot chocolate or apple cider... yum!

Finn (our beloved dog) didn't get to taste the soup, but he has gotten to experiment with the snow, and he definitely seems to like it!

Harley (our beloved cat) isn't allowed outside--not that she cares. She just wishes we would leave her alone and stop taking her picture while she's trying to sleep!

Frozen Tundra Calls For Soup

2010-01-28T11:45:00.000-08:00

Nashville has been colder than I remember this winter. I don't know why, but it has seemed more like the frozen tundra than I remember it being. I like the cold, but growing up in Arizona I didn't often have a weather man telling me that the temperature was in the single digits... that's brutal!!!

It has been a tad warmer this week, but supposedly we are headed for Snowpocalyps 2010 this weekend. At least I hope so!!!!! (I want snow really bad!!!)

About the only thing that can warm the body when it's so cold out is soup, and lots of it! A few weeks ago I got a link to a free E-Book by Betty Crocker that was filled with soups, stews, and chili. And everything has calorie information so you can see whether or not it's a good fit for your daily needs :-)

I decided to make the Slow Cooker Beefy Vegetable-Barley Soup - though of course I made some changed. The original is on page 19 of the book if you are interested.

But, here's what I did....

Beef and Barley Stew - Slow Cooker Style
2 lbs beef stew meat (because the package came that big and I wasn't messin' with it)
1 large onion, chopped
1/2 cup pearled barley, uncooked
2 cans beef broth
Water to cover
2 cloves garlic minced
1 tsp dried thyme
1 tsp dried marjoram (I would use less than that next time)
4 dashes of Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
2 1/2 cups frozen mixed vegetables, thawed (I would use fresh next time - I wasn't that crunched for time)

If beef is not in bite sized pieces, you may want to chop it up. I left mine as is - because I was tired and don't mind chewing since I think it might burn more calories :-)

Place all ingredients except mixed vegetables into a slow cooker.

Cover and cook on low for 8 to 10 hours or high for 4-5 (I cooked on high because I was limited on time). Add mixed vegetables, increase setting to high (if not already on high) and cook for another 20-30 minutes or until veggies are tender and crisp.

I got about 8 servings out of this soup, and it was relatively cheap too!

Cauliflower Yummy... who knew?!?

2010-01-09T19:19:00.000-08:00

A few weeks ago I had a Kappa friend in town for a training at a local chapter and I decided to make a yummy dinner for her (and us)! I thought it turned out really well, and it contained cauliflower... A risky vegetable to make for someone whose tastes I wasn't keenly aware of. She told me the recipe was a keep though.

So, for dinner we had:

- Roast Chicken (Thanks Costco)

- Garlicky Butternut Squash (Thanks Henry and Brenda for the bushels of squash)

- Pan Roasted Cauliflower (I used dried chives, because I didn't have real! I think it would be even better with real!)

- Dump Cake (Thanks Pioneer Woman... man I say that a lot lately!)

It was an easy meal, and quite pretty if I do say so myself!

A New Decade... for Everyone... and Me!

2010-01-05T18:10:00.000-08:00

10 years can change a woman!

Today I am 30. It’s a big milestone, though I am not sure why. There are lots of people telling me that 30 is the new 20 or something like that, but most of my friends, myself included—if I’m honest, are a little freaked out by turning 30. That's a personal thing that I'm going to have to work through :-)

Since it’s a milestone year for me and a new decade as well, I thought I’d do a little recap of what has changed or what I’ve done in the last 10 years. I got the idea from another friend's blog and thought it was great!

Attended 2 Universities (Arizona State University, and Belmont University) there was a 3rd, and my personal favorite—the University of Kansas—if we go back to the 90s.

Visited another country – actually 2 I think… Ireland and then we also went to St. Maarten for our honeymoon

Met my hubby while visiting Ireland

Graduated from college

Got married

Went on my first cruise

Cooked live on the Today Show with my momma!

Watched my cousin play in a Major League Baseball game

Got a real job

Had 6 different positions within the same company

Lived in 5 different states (TN, NC, CA, FL, GA… and now TN again – full circle I guess)

Bought and sold our first house

Got my first cat

Got my first dog (that I had to pay for)

Went to Vegas for the first, and second time

Helped my hubby get through law school

Helped my hubby pay off some of the law school loan debt

Watched my brother get married

Got another niece and nephew (that brings the total to 5)

Had one of my nephews AND one of my nieces get married – oh my!

Went to my first NCAA Basketball tournament game

Went to my first SEC Championship game (football and basketball)

Was in a wedding, and sang in two other ones... well, 3 if you count my own

Joined Facebook (nope, this wasn't around 10 years ago!)

Started my blog

Worked my last summer at camp

I’m sure there’s plenty more that I’ve done in the last 10 years(some I wouldn’t want to mention on my blog!), and I’m sure there’s plenty more I’ll do in the next 10 years. I'll likely make a list of what I want to accomplish, but I'm not sure yet what all it will include!

Thanks to everyone who has made the last 10 years so special!!!! After seeing this list, it makes me realize that there are tons of great things that can happen in a 10 year time span! Here’s to a great next decade… Somehow, I think that my 30s will be just as great, if not better than my 20s!

Back On Track

2010-01-02T11:35:00.000-08:00

I think I saw it on the Today Show that if you write down your plan and goals, you are much more likely to stick to it. It's part of the reason I have this blog... it holds me accountable.

So, here's my plan for the week. Now, mind you, I turn 30 on Tuesday, but I'm not going to indulge in any crazy way... I'm sticking to my plan. We'll go to Outback next Friday and I'll celebrate with a great steak and a sweet potato :-)

Meal Plan:
Breakfast: Oatmeal, Fat free Milk (10 oz), Coffee with Milk (3 oz)

Snack: ½ cup grapes, ½ oz almonds, 2 egg whites

Lunch: Tamale Pie, ½ cup olives, 1 cup okra and tomatoes, ½ cup grapes

Snack: 2 cheese sticks, edamame

Dinner: Roast Chicken – 4 oz, 1 cup green beans

It's been a while since I've been able to work out due to my ankle injury. I'm excited to get back to it!!!
Exercise Plan:
M/W/F: 20 min on the elliptical in the morning, and then circuit training at the gym at lunch
T/R: 20 mins on the elliptical in the morning, and then Zumba at lunch!
Sat: 20+ mins on the elliptical in the morning
Sunday: Off (Maybe a light walk with the dog)

Sour Cream Pancakes

2010-01-02T08:31:00.000-08:00

I don't have pictures of this recipe. I am never awake enough in the morning to take them, and the pancakes are always gone before I can take any of the final product. Forgive me! But trust me, you'll want to make these.

I've rarely ever used (if ever) boxed pancake mix. There's nothing wrong with it, but it's just that these are my favorite. They have the perfect texture and taste in my opinion, and are so easy!!! We've recently figured out that they are actually very good as waffles! (That we found out on a lazy morning where it just seemed easier to make waffles instead of pancakes since it seems I gave away our flat griddle to the movers over a year ago... OOPS!)

At any rate, here's the recipe. Do let me know if you try it!

Sour Cream Pancakes
1 cup flour
2 eggs
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup sour cream
3 Tbsp. butter, melted
½ cup milk

Mix all ingredients together. Preheat electric frying pan or flat griddle(or just a pan) to medium high. Pour into pan and cook until bubbles form. Turn and cook on the other side.

**Add chocolate chips if you want to... it's a yummy treat when you do :-)

Standing Rib Roast

2010-01-02T08:17:00.000-08:00

Oh... this is a favorite in our house. It's absolutely delicious and well, almost magical!!!! We have made it a tradition to make it at Christmas time. Partly because it's when Publix puts it on sale for about $5.49 a pound--at least that's what it was this year--and you can't go wrong with that!!!

Here's how we do it:

3-5 lb Standing Rib Roast
Extra Virgin Olive Oil
Garlic Cloves, pressed/minced/crushed - one per pound of roast
Italian Seasoning (I use about 1/2 TBL per pound maybe more)
Salt
Pepper

Season Roast with salt and pepper. Combine garlic, italian seasoning, a little more salt and pepper, and some of the olive oil until it looks like a paste. Rub over the roast generously... and I do mean generously.

Heat oven to 450!

Place on a roasting pan with the fat side up. Cook at 450 for 20 mins and then drop the oven to 350(you don't have to take the roast out), and cook for about 18 mins per pound for medium rare.

You should *absolutely* use a meat thermometer for this because it can get too done sometimes even at the 18 mins per pound. If you do use a meat thermometer, take the meat out when it hits 127! Trust me on this. Every cookbook I've seen always says 145 or something crazy like that. If you let it go till then, you'll feel bad that you've just wasted your money. Unless of course you like your meat to taste like a leather boot...

Remove from the oven and let rest for 10 mins. Carve and serve.

I serve with both gravy and horseradish sauce. To make my horseradish sauce I use horseradish (a good 1-2 TBL), sour cream - double what I used of the horseradish, some dill(fresh or dried), salt, pepper, and lemon juice... Oh, so good!!!!

This is a wonderful wonderful glorious dish... trust me! (Even if I forgot to take pictures!)

Christmas in Pictures (Mostly)

2010-01-02T08:14:00.000-08:00

We had a wonderful Christmas. We went to the Opryland with my family minus my sister and her husband/kids. We ate a lovely dinner at my house with my parents, opened presents that were situated under our very first Christmas tree, played Mexican train, watched my niece and nephew open gifts, helped aforementioned niece and nephew play with gifts, went to Kentucky to see Richie's family, had some awesome food there, opened more great gifts, and relaxed with family. We've since been to my nephew's 3rd birthday party, watched some football games, and donated about $1000 to Goodwill.

It was a wonderful holiday season! Here are some pictures to prove it!

Photos from the Opryland Hotel.

A gorgeous place to go for the holidays... or get married at like hubby and I did 6 years ago!

My niece dancing in the same spot where hubby and I said our vows :-)

The view from our room!

Our first Christmas tree... Finn sure liked it!

One of my favorite Christmas gifts... a handmade T-shirt quilt made from many of my Kappa shirts. My momma made it for me - that's here holding it up. Hi Mom! Thanks for such a special gift!

Watching my niece and nephew open and play with their Christmas gifts!

From my nephew's birthday party at Chuck-E-Cheese! Happy Birthday sweet boy :-)

Cookie Exchange

2010-01-02T08:04:00.000-08:00

My neighborhood Bunco group had a Cookie Exchange for our last Bunco event of the year. It was a great success as far as yummy cookies go... not so much for waist lines :-) The ladies in our neighborhood sure know how to cook!!!!

These are the cookies that I made. I was going to make these, but my inlaws came in town that weekend and it was our anniversary, and I just didn't have time! These were just as good - I promise! I got the recipe from this blog which is a great blog if you haven't visited it!

Oatmeal Cranberry White Chocolate Chunk Cookies

Adapted from the back of the Craisins Sweetened Dried Cranberries package
Makes approx. 2-1/2 dozen cookies
INGREDIENTS:
2/3 cup butter or margarine, softened
2/3 cup brown sugar2 large eggs
½ tsp Vanilla
1-1/2 cups old-fashioned oats
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package sweetened dried cranberries
2/3 cup white chocolate chunks or chips (I used 1/2 whole bag of white chocolate chips because I like chocolate chips)

DIRECTIONS:
Preheat oven to 375°F.*
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

This is one of the recipes I got... My hubby tasted these and said they were better than mine, and his favorite so I made a batch for him! Thanks Dot!!!!

Melt Aways

1 cup butter (don't use margarine)

1/3 cup confectioners sugar

3/4 cup cornstarch

1 cup flour

1/8 tsp salt

Mix with mixer until batter is formed. Roll into small balls (flour hands if necessary). Put on buttered baking sheet or parchment paper(I used my silpat sheet). Press finger to make indentation. Preheat oven to 350. Bake only until lightly brown around edges. (about 10 mins but every oven is different)

Glaze:

1 1/2 cups confectioners sugar

1/4 cup buttermilk

2 drops food coloring

Mix together. Put in sandwich bag. Cut small hold in the tip of a corner. Squeeze small amount into indentation. (TIP-make sure it's thick enough. If not, add extra sugar)

When it sets up, store in an air tight container.

This was my "loot".

There were the above mentioned Melt Aways, Cinnamon Chip cookies, Buckeyes, Sandies, Coconut Pecan Cookies, Pecan Nut Cups, Ginger Cookies, Chocolate Snowball Cookies, Sugar Cookies, and Chocolate Peppermint Cookies. I'll post some of the other recipes that I got for you all if you would like.

Things I Made Over the Holidays

2010-01-02T07:59:00.000-08:00

The holidays aren't always a time for eating "lite"... and in our house I took the time to make some favorites before the new year settled in and we got back on track...

Here are some of the things I made:

From the Pioneer Woman
- Bacon Wrapped Jalapenos

- White Chicken Enchiladas (Oh my are these good... and I used a rotisserie chicken from Costco rather than making my own)

- Enchiladas with Red Sauce

- Mexican Rice

- Buttered Rosemary Rolls (I added chopped garlic to the butter)

- Cheese Muffins

From Our Own Kitchen:

- Standing Rib Roast (Oh so yummy, and it smelled and looked divine, but I forgot to take a picture... I'm sorry! I'll post a recipe though in a little while)

- Corn Pudding

- Toffee Tiramisu Torte

- Banana Pudding (My mother-in-law's secret family recipe that is wonderful)

- Sour Cream Pancakes (Recipe to be posted later)

It was a wonderful couple of weeks, but my pants are feeling tighter and therefore it is back to eating lite we go!!!!

Another Chance to Win...

2009-12-18T08:16:00.000-08:00

So many bloggers get cool things to offer their blog readers... and some, like McMama just buy really cool things to give away to their readers... (Side note... why don't companies contact me for this stuff? Oh well - maybe one day - I certainly can't afford to buy my readers anything-Sorry!).

If you're interesting in getting some really awesome stuff to help you with photography, then check out MckMama's site. Check it out anyway because it's a great site, and she's just awesome. For another chance to win... head over to Grammie Mommy's site...

I'm blogging about this to get another chance to win these items, because I have a dream of being able to be a good photographer... and I think I need good editing software in order to do this... that makes sense, right???

Here's to hoping I win :-)

Okra and Tomatoes

2009-12-11T09:22:00.000-08:00

Okra can be a strange thing, and some people are afraid of its slime... not me, I embrace it! Seriously though, I think it's a really yummy vegetable. My mom cooked it all the time growing up, either by using the recipe I'm about to give you(or something similar) or by frying... that's good to!!!!

If you've never tried okra, it's likely best to wait till summer when it is actually fresh (fresh tastes better), but in a pinch you can use frozen which is what I've been doing the last few weeks!

Okra and Tomatoes
1 bag of frozen okra(or 1 lb fresh) chopped
1 large (28oz) can tomatoes
1 small onion, chopped
1 clove garlic, minced, pressed... your choice
salt and pepper to taste
1 tsp olive oil

Heat olive oil in skillet (use something that has a lid). Add onion and saute for a few minutes. Add in the garlic, and then the okra. If using frozen okra, allow to heat up just a minute or 2. Add the tomatoes, and salt and pepper to taste. Let simmer with the lid on for about 20 mins... Serve :-)

See... I told you it was easy!

If you are using fresh then put everything in the pot together after adding the onion and simmer.

What I've Been Eating This Week

2009-12-11T09:15:00.000-08:00

The holidays are a difficult time to maintain a healthy lifestyle of any sort. Seriously, people bring all kinds of things into the office--I'm guilty of it too!!!! But, I make every effort to stay healthy.

Here's what I've been eating this week:

Breakfast: Oatmeal, Milk(fat-free), Coffee (with fat-free milk and sugar free vanilla syrup!)
S: Cheese Stick, Olives, Grapes (1/2c)
L: Quinoa and Black Beans, Garlicky Butternut Squash, Green beans
S: Cheese Stick, Grapes (1/2c)
D: Roast Chicken(from Costco b/c it's only $5!), Okra and Tomatoes(I realize this recipe isn't on my site -shame on me - so I'll post it soon)

This menu is flavorful and good for you so it helps keep me sane during this time of year!

Giveaways and Other Fun Sites

2009-12-08T07:40:00.001-08:00

I've become a slight blog freak... ACK! It's relatively unfortunate, but I love them... it helps that we don't have cable right now and I can read them all to my hearts content because we don't get much on the 7 channels that come through :-)

Here's one of the blogs that I have started to follow, and really enjoy. If you need other recommendations, let me know :-)

Oh, and did I mention she's giving away a Kitchen Aid Mixer right now... my oh my, what a wonderful invention!!!!! Visit the link below if you want to enter...

She's Becoming Doughmesstic

Friends and Babies :-)

2009-12-06T19:02:00.001-08:00

So... I'm a people pleaser... A friend's friend... someone who loves other people and gives as much as I can to hopefully make their life better... Sometimes I would/do get hurt because I want people to give as much to me as I give to them, and it just doesn't happen that way. This bugged me a lot in high school--not so much now that I'm older and wiser (Yes, I'm almost 30... ACK!)!!!

My mom always told me that when I was older (30 is older, right? Yes, yes it is!), that I would be luck if I could count my good friends on one hand. Of course, I didn't believe her because I'm everyone's friend (or at least I was when I was growing up)... but she was right. (Yes, mom, I said it!) I am very lucky to be able to consider the women I call friends my friends. I can be real with them and they still love me, and I can give myself to them and they feel loved by me (I think). There aren't a ton of them, but I'm ok with that because I realize that having good friends is important, and the one below is a precious precious friend who I am blessed beyond measure to know!!!!

This is my best friend Kristi... there are tons of pictures I could show you over our 14-15 yr friendship that began at Camp Crestridge for Girls one summer. But I'm choosing this one. Why? Because it's the most recent one, and it's from her shower a few weeks ago. You see, she's going to be giving birth soon... to my "nephew" Carver Jacob! (I'm not entirely convinced that the Jacob isn't because of her obsession with the Twilight series, though I'm sure she's Team Edward as most sane women are!)... Anyway - she's pregnant... and due at the end of December. I'm so excited for her I can barely stand it. I only wish that I lived closer to her now--She's in GA, and I'm in TN--so that I could be there when the Carver decides to make his appearance. Have no fear, I will be around shortly there after... because I won't be able to resist.

She's going to make a wonderful momma! How do I know? Because she's a wonderful friend, and I know in my heart of hearts that being able to open your hear and be a wonderful friend is the makings of a wonderful momma!

So, here are some pictures of our most recent encounter at her shower. It was at the home of another former Crestridger, Rebecca! We Crestridgers stick together... it's almost like our own little sorority...

Kristi holding the blanket that I knitted for Carver. (There was a hat and booties too... and TONS of other gifts... the budget thing I posted about earlier kinda went out the window :-) )

These are all of Carver's awesome gifts... and NO, I didn't purchase all of these... I promise!

This is the wonderful spread that Rebecca put together for the event. There were even some deliriously awesome Oreo Cake Balls (recipe at the bottom)...

And these were the star of the show (Well, besides Kristi and Carver of course!)... These cupcakes, with Carver's initials were flavored in Chocolate, Vanilla, Red Velvet, and Key Lime... they were delicious!!!!

And now for the Oreo Cake balls. I'm warning you on this... these are great, but only make them to give away because the one thing they are NOT good for is your waist line... SERIOUSLY!

Oreo Cake Balls
- 1 bag of oreos
- 1 box of cream cheese (8oz I believe)
- white almond bark, melted (You can color this with food coloring to match whatever theme you are doing... Christmas, baby shower, etc...
- parchment paper
- a cuisinart...

Seriously, it's that easy.

Grind the Oreoes in the cuisinart(or similar equipment). Blend together with the cream cheese (works best with slightly softened cream cheese). Let this mixture chill in the fridge for a little while. Scoop out and roll into balls, and dip completely into the melted almond bark. Place on the parchment paper and allow to cool... perhaps over night in the fridge...

Eat... Share... seriously, share them... I command you to share them, and so do your favorite jeans!

Orange Cranberry Bread

2009-12-04T11:33:00.000-08:00

This bread is a favorite in our house around the holidays... you can make it any time of the year (as long as you have cranberries - which could of course be frozen)... we just like it best with fresh ingredients :-)

I have to be careful and give some away because my darling hubby and I like it too much!!!

Orange Cranberry Bread
1 cup sugar

2 1/2 cups flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. Salt

2 large eggs

1 large orange

4 Tbsp. butter melted

2 cups cranberries, coarsely chopped

3/4 cups broken walnuts

Preheat over to 375. Grease 9 x 5 loaf pan. Grate peel from orange and squeeze 1/2 cup juice. Combine dry ingredients. Beat eggs, butter, orange peel, and juice. Stir egg mixture into flour mixture. Fold in cranberries and walnuts. Bake 55-60 minutes. Cool 10 minutes before removing from pan.

Nanaimo Bars - My Attempt at Winning the Company Bake-Off

2009-12-04T10:52:00.000-08:00

Last year I won the bake off at work... with this recipe. So, this year I was decidedly going to make my mom's wonderful coconut cake, until they decided to change the rules and make it a cookie bake-off! The nerve! So, I needed to pull out all the stops, and I couldn't just do my basic chocolate chip cookies(but maybe I should have)...

I had made this recipe once before, and it was really well received. So, I decided to make it again.

Thanks Food Network :-) Though I inadvertently screwed up the recipe a bit, it was still a hit... even if it didn't even come in in the top 4 cookies entered. My coworkers really seemed to enjoy them, and I guess that's all that matters.

Here's the recipe in case you want it. And for copyright purposes I'm just giving you the link to the FoodNetwork's site because, while married to a lawyer, I'm not honestly sure how that works!

Peanut Butter Nanaimo Bars

I'll post pics later, and I'll sulk about not winning... at least for a little while... because I'm competitive, and because sulking is expected I think! I mean, the prize was a $75 Williams Sonoma gift card!!!!

(Update)Here are some pics... they are every bit as tasty as they are pretty.

This is the fudge that I made for hubby and my coworkers... it's a hit too, but I can't give out the recipe as my father-in-law would kill me... (It's a secret!)

Special Peanut Butter Cookies

2009-12-04T10:49:00.000-08:00

I am making these for my Bunco Cookie Exchange in my neighborhood... They are a combination of my mom's peanut butter cookie recipe and these cookies that bakerella made... (I LOVE BAKERELLA!)

I would have just made Bakerella's recipe, but for our group we have to have a cookie that contained flour... which is where my mom's recipe came in. They turned out really yummy... and my coworkers, and my darling husband's coworkers all seemed to like them!

Peanutty Peanut Butter Cookies
¾ cup peanut butter
1 egg
½ cup shortening
1 ¾ cup flour
1 ¼ cup brown sugar
¾ tsp. salt
3 Tbsp. milk
¾ tsp. baking soda
1 Tbsp. Vanilla
Almond Bark (Chocolate)
Chopped Peanuts

Heat oven to 375. Cream butter, shortening, sugar, milk, and vanilla. Add egg and blend. Combine flour, salt, and soda and add to creamed mixture. Drop heaping teaspoonfuls on ungreased cookie sheet. Flatten slightly with form in crisscross pattern. Bake for 7-8 minutes. Do not overbake.

Once cookies have slightly cooled, melt almond bark (according to package directions). Dip opposite sides of the cookies into the melted almond bark(or melted chocolate chips) and then dip into the chopped peanuts. Allow cookies to cool on parchment paper.

Thankful

2009-11-26T09:24:00.000-08:00

I love the holiday season... it makes me happy - Oh so happy! I am reminded that I am ever so thankful for so many things...

For my Heavenly Father. Without Him I would have no hope. For dying on the cross for someone like me who most certainly didn't deserve it!

For my husband... over 8 years ago I had to travel to Ireland to find you, and I'm so glad I did. I love you more today than I did yesterday, and will love you more tomorrow than I did today. I married my best friend and he is my biggest fan!

For my mom and dad... they made me who I am, and I love them more than I can say. They are my role models, my parents, my friends :-)

For my "other" mom and dad and brother--Richie's parents and brother--I'm so thankful for you I can barely stand it!

For my grandparents for being who they are and making my life better! For sending me to Crestridge - a place that formed my life and friendships!

For my dog and cat - because they make me smile more than they aggravate the snot out of me!

For family... brother and sister, their spouses and precious children... like these 2... And the other 3 who are taller than me :-)

For friends like these (and the ones who aren't pictured too!)- who even if I don't see that often, I know we can pick up right where we left off - because that's what real friends do. Just like family, these people have formed my life and make me better!

Kristi is my quiet strength... she keeps me sane and knows everything about me... and still loves me!!!

Laura... we were law school wives together... long lost friends and Jayhawk fans!!

Heather is so dear to my heart. Her family is so special to us and I love her like a sister :-)

Erica, Courtney, Dominic... Some of my longest friends... I love you!

Steph and Cayce - the friends who have known me the longest... elementary school is where it started and it's been tons of fun ever since!

For our neighborhood--the Bunco group and the Bible Study and the friendships we have made.

I hope during this season you are able to remember what you are thankful for, and I hope you remember to tell everyone you love that you love them!

HAPPY THANKSGIVING!

Budgeting and Coupons...

2009-11-08T12:23:00.000-08:00

My husband and I are serious budgeters! This may shock a few of you who have known me all my life, because I am a spender! Not a budgeter. But we've decided to live like no one else now so we can live like no one else later :-) We started the Dave Ramsey "envelope" plan over a year ago in order to help get our spending under control and also to pay off our debt. It's been trying, and sometimes we don't do so well, but we have no credit card debt, and we've paid off a HUGE chunk of change of Student Loans. It feels good to get this under control.

Lately, I've become obsessed with couponing... It's hard sometimes when you're trying to eat healthy because most of the coupons come for things that aren't so healthy. What I didn't realize though is that
a) there are coupons for healthy items
b) there are coupons for other things that are useful and fun like free songs on Amazon.com as well as free Christmas picture cards.
c) every little bit helps!!!!

So, here are a few of the sites that I have come to check out often (or I subscribe to). Maybe they will help you too! Recently, with the help of one of these sites, I was able to get our Christmas Picture Cards for $3.19 in shipping only... yes, I got 50 cards for $3.19... and they look great!!!

Coupons.com

Faithful Provisions
Target and other coupons
The Holt House (This is a friend of mine, and she's a master budgeter)
The Good Deal Gal (Another place I find good deals)

Green Bean Side Dish

2009-11-08T12:16:00.001-08:00

This was our dinner tonight... the yummy Chili that I just posted about and then this next recipe... YUM!

I like green beans, and I like shallots... I also like mushrooms, so this seemed like it might be right up my ally!

I like Ellie Krieger a lot. I have her cookbook, and my Curried Butternut Squash Soup recipe that I love comes from her.

We decided to make this as a side dish for dinner this week...

Green Beans with Mushrooms and Shallots

Ingredients
1 pound fresh green beans, trimmed and cut into 1 inch pieces (We used frozen because the fresh ones didn't look so fresh!)
1 tablespoon water
2 tablespoons olive oil
1/3 cup sliced shallots (about 2 medium)
3/4 pound assorted fresh mushrooms, (ie: button, baby bella, shiitake, oyster, chanterelle), sliced
Salt and freshly ground black pepper

Directions

Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.

While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

Per Serving: Calories 80; Total Fat 5g (Sat Fat 0.5g, Mono Fat 3.5g, Poly Fat 1g); Protein 4g; Carb 11.5g; Fiber 3g; Cholesterol 0mg; Sodium 7mg

Saute the shallots in olive oil

Add the mushrooms and cook 10 mins until brown

Add the green beans that were heated in the microwave (that process wasn't an exciting picture)

And this is what you get...

Chili

2009-11-08T09:19:00.000-08:00

It's a tad bit warm out today... 75... but we are making chili. It's going to be dinner for the week (At least 4 meals)... It's smelling really good already, and I've decided to get a head start on the post about it so that I won't get behind. I'll report back on the taste as well.

We modified the original recipe slightly... I'll post the original recipe at the bottom in case you'd rather use that. We also doubled most things to make extra.

Ranch Chili with Cheese (Inspired by the book Protein Power)

Ingredients
3 TBL Canola Oil

2 lbs ground sirloin - 93/7

2 cups chopped onion

4 garlic cloves

4 TBL chili powder

1 tsp crushed dried oregano

1 tsp paprika

1 tsp ground cumin

1/2 tsp cayenne pepper

1 cup tomato puree

1 cup strong leftover black coffee (we had to make extra... coffee NEVER goes to waste in this house)

Cheese for topping

Heat the oil in a large skillet... I used my Le Creuset pan so it didn't have to get too hot - only medium. Add the beef and brown it. Then add the onion, garlic, and all the spices. Stir and cook until mixed through and onions start to get translucent or limp. Add the tomato puree and coffee. Cover and simmer the chili for an hour... checking often to make sure it doesn't go dry. If it does, add some water. At the Serve in bowls and sprinkle with cheese.

Brown the Beef

Combine the spice mixture together

Add the spices, onions, and garlic

Add the coffee

Add the tomato pureeBring all that together

Cover and wait....

This is what you get :-)

The original recipe

Ranch Chili with Cheese from Protein Power by Michael and Mary Dan Eades

Ingredients:

3 tablespoons Peanut oil

1 lb ground chuck

1/2 cup chopped onion

2 garlic cloves, minced

2 Tbl chili powder

1/2 tsp crushed dried oregano

1/2 tsp paprika

1/2 tsp ground cumin

1/4 tsp cayenne pepper

1/2 cup tomato puree

1/2 cup strong black coffee or canned beef broth

1 Tbl masa harina/cornmeal, optional

3 Tbl grated cheddar cheese

Heat the oil in a large skillet over medium high heat. Add the beef and brown it, then add the onion, garlic, and seasonings. Stir and cook until well mixed and the onions are limp. Transfer to a covered saucepan and add the tomato puree and coffee. Cover and simmer the chili for an hour, adding a little water if it becomes dry. The chili should be thick and soupy. Add the masa and simmer for 10 more minutes. Serve in bowls, sprinkled with cheddar.

Options: You can add chopped bell peppers -- one medium pepper when you add the onions.

Chicken Parmigiana ala PW Style!

2009-11-08T09:08:00.000-08:00

Recently I've become slightly obsessed with the Pioneer Woman, Ree Drummond. I love her confessions, her photography, her homeschooling site(I'm determined to win a Smarty Pants quiz one day!)... and I thoroughly enjoy her cooking site. I hadn't made anything from her site. Partly because of the aforementioned ankle issue, and partly because I didn't want to mess it up.

But, she has a cookbook out now and is on her book tour. She comes to Nashville in December, and I couldn't, in my right mind, be the proper stalker--I mean fan--if I hadn't cooked something.

So, to make us feel better--we've been stuck with a slight cold this week at the Gaddis house--and just to give us an excuse to cook something super yummy, I made her Chicken Parmigiana.

It was yummy... My pictures aren't quite as good as hers, but I gave it the old A for effort try :-)

Chicken Parmigiana

Ingredients --- this is the full recipe, I used about half because I was making it for only 2...

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat (we used 2, and they were entirely too huge so we shared with a friend!)

½ cups All-purpose Flour

Salt And Pepper (to Taste)
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes (I used diced... it was what I had)
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine

Preparation Instructions

Mix flour, salt, and pepper together on a large plate.Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

We used this wine... Pioneer Woman said red or white, we like reds... and we visited this winery in Paso Robles a few weekends ago so we bought it... and, yes, I'll have a glass or two with dinner thank you very much :-)

We were so hungry by the time it was finished that I forgot to take a picture on the plate... forgive me!!!!

Winner Winner --- I'm a Winner

2009-11-03T15:16:00.000-08:00

I don't win much... my mom thinks I'm the luckiest person in the world, but I promise, I don't win things often!!!!

Yesterday I tried to enter some contest about Denver Trivia on Pioneer Woman's site, and was so late to the line that it wasn't even funny...

So, imagine my surprise when I get an email from Jenny A--The Reckless Chef--that I had won something from a contest she ran.

The Reckless Chef is a great site, and has some wonderful recipes, pictures, and stories. I'm so excited to have won her contest. Feel free to read about it here and read my entry... and then remember, I'm a mess! :-)

Christmas Gift?

2009-11-02T08:45:00.001-08:00

Someone should definitely get this for me for Christmas, don't you think... I think it's absolutely precious... and I would look so good cooking in it :-) And if you are going to get it for me and I can be picky, can I have it in the color Symphony in Hue? Thanks Santa! I ♥ Vera Bradley!!!!

Vera Bradley Apron Gift-Set

Neighbors

2009-11-01T18:28:00.000-08:00

We are truly blessed to live in a neighborhood where people talk with each other, get to know each other, and really care about each other. I'm involved in a Bunco group, a Bible study, and always see people walking by the house and they stop to chat. I'm in love with our neighborhood and the friends it has afforded us!!! (I even got a "Amish Friendship Bread" deal this weekend from Kaleigh who lives a few doors down... More to follow on that later)

Unfortunately, no neighborhood is too far from the possibility of grief, and our neighborhood found out that we had had our share last week.

A family that just moved into the neighborhood less than a month before was vacationing, while the beautiful momma came down with swine flu. She died last week from complications of the disease. She leaves behind a husband and a 9 month old little boy. We are still trying to piece together what we can do for this family -- we are going to do meals as a neighborhood, and possibly even a formula or diaper party if they need assistance that way. Because, that's what neighbors do. They come together as support when needed.

I never met this lovely momma, but you can tell from her pictures that she must have had a beautiful heart!

Here is their blog:
http://thelovelessfamily.weebly.com/

And here is the article from the Tennessean:
http://www.tennessean.com/article/20091030/NEWS07/910300375/Young+mom+s+death+exposes+H1N1+dangers

If you haven't (And I haven't yet unfortunately), please get a shot for H1N1 virus. And don't forget to hug your family and tell them you love them... you just never know!

Quick and Easy Dinner

2009-11-01T18:27:00.000-08:00

Mom and Dad Cowart came over for the weekend to see my brother and sister-in-law and my niece and nephew for Halloween. They stayed with us, and after a crazy Sunday which included a speaking engagement at the local Kappa Chapter, we didn't quite know what we were going to do for dinner... So, being the crazy person I am, and wanting to be a good hostess...

I went to Publix... :-) I grabbed a rotisserie Chicken for $7.39 plus tax, and a 16 oz package of mushrooms... I had some red potatoes and onions at home, and this is what I did...

Sauteed Mushrooms and Onions:

Crispy-ish Red Potatoes:

And then the meal itself... a little bit of the sides and some chicken... quick and easy!

To make the mushrooms and onions I did the following:
- used 2 thinly sliced onions
- 16 oz of sliced mushrooms
- 1 clove of garlic
- salt and pepper to taste
- 1 tsp of olive oil

Let the olive oil heat up, add the mushrooms, onions, and garlic... let them saute down and hopefully get a little carmelization going :-) Sprinkle with salt and pepper and serve!

For the crispy-ish potatoes:
- 8 small red potatoes, diced (I'm sure you could use frozen diced potatoes)
- 1 clove garlic
- 2 tsp olive oil
- salt and pepper to taste
- a little bit of water...

Let the olive oil heat up. Add the diced potatoes, garlic, salt and pepper. Let them brown... tossing frequently to avoid burning them on the bottom of the pan (I forgot to do this and had potatoes stuck... oh well)... once they are slightly browned on the outside, add a little bit of water to create steam and cover them for a few minutes... they should be crispy on the outside and nice and fluffy on the outside!!!!

For the chicken:
- Richie took it out of the bag
- Richie carved it
- Richie put it on plates :-) Thanks hubby!!!!

Cookie Monster Cupcakes

2009-11-01T18:22:00.000-08:00

Warning... these are not "lite"... they are not diet food, BUT...

If given the chance, who wouldn't decorate cupcakes for this sweet little face????

So... that's Gavin. He's precious, and he turned two on Halloween :-) His momma and I go back to our college days at Belmont. Ironically, she was a transfer as well... from my nemesis, Missouri - Boooo :-( But we were fast friends, mostly because we both had a wind breaker with the same letters on it... KKG! Yup, we are both Kappas! Lucky for me, our friendship has lasted long after our college hood days. She and her husband live about 5 mins down the road from us with their precious--now 2 year old-- Gavin and their almost 5 month old Kinley. They have become great friends, and I would do just about anything for them. (Including stealing their kids and eating them up because they really are that precious!)

When Heather started talking about Gavin's birthday and what she wanted to do--we formed a plan to make Cookie Monster Cupcakes!!!! It seemed like a great idea, and I think it was. So, here's how it went...

I borrowed a massive amount of cake decorating supplies from my neighbor Jeniffer. And when I say massive, I mean massive... Thanks Jeniffer :-)

Richie and I made icing at home before heading over to Heather and Daniel's place... We used the Wilton buttercream icing recipe. And we made 6 cups of the stuff... ACK! Lucky for me, my darling hubby's grandmother used to decorate cakes and Richie knew what it was supposed to look like (because I certainly didn't...) -- What have I gotten myself into was a thought that ran through my head many times!!!!

So, this was the beginning...

Cupcakes... well, sort of :-) (inside joke -- sorry... hint: these aren't the cupcakes we iced)

Icing - before we started dying it all kinds of crazy colors

The blue icing... Yikes, I may need more...

The "Chocolate Chip Cookie Dough" icing... We took the white icing and dyed it brown (ok, Richie did this because he was better at it than I was) and then we added min-chocolate chips to it so that it looked like cookie dough... or cookies...

And then we began icing cupcakes... This was just the beginning and we were just getting warmed up!

And by the end of it... we had (well, I had) blue icing from head to toe and all over Heather's house... 48 cupcakes in all...

And this was what the cupcakes looked like for the party...

And this is the birthday boy, and his precious momma!!! Happy Birthday Gavin, may you find happiness in life and know that you are loved by your family and your extended family(that's me and Richie), and most importantly by God! (Oh, and may I have a daughter at some point who you'll fall in love with so I can be related to your momma for real!)

And then... my hand was cramped :-)

But a cramped hand is fine... especially when you have friends like this :-)

Butternut Squash

2009-10-30T07:41:00.000-07:00

How fitting that my 100th post is on Butternut Squash. Before last year, I had never even tried Butternut squash, but it has quickly become one of my favorite things every... My parents and my second parents (Richie's folks) BOTH planted me some in their gardens. I haven't gotten a lot out of them yet--I think they are hoarding it because they, too, know how wonderful the stuff is.

If you haven't tried Butternut Squash, you should. My personal favorite is:

But, here are some others I found recently that are definitely worth a try... if you have any suggestions on which one of these I should try... let me know :-) Thanks Martha Stewart for shedding some light on this veggie... now I'll have to try these and shed some "lite" on them!

Curried Butternut Squash (looks a little different than the current recipe I use)
Spicy Squash Pasta
Quinoa Pie with Butternut Squash (this combines two of my favorite things, it can't be bad!)
Twice Baked Butternut Squash
Macaroni and Cheese with Butternut Squash (I may not make this one right now, but it looks good)
Pepper Steak with Mushrooms and Squash
Roasted Fall Vegetable and Ricotta Pizza (This sounds great, but I'm trying to restrict my breads right now... someone try it though and tell me how it is so I can live vicariously through you!)

So, which one should I try? Will you try any of these?

Arrington Vineyards

2009-10-29T07:46:00.000-07:00

A few weekends ago we went to Arrington Vineyards with some friends... Arrington Vineyards is owned in part by Kix Brooks(of Brooks and Dunn) and is only about 10-15 mins from our house.

Having just been in Paso Robles, CA where we tasted some great--no, amazing--wines, we weren't overly impressed with the wine at Arrington, but we enjoyed hanging out with our friends and eating some food...

My friend made some sort of a baked pasta dish with whole wheat pasta and she also had some sausages from their CSA. I brought along some steamed edamame and also some celery and carrots with hummus. All-in-all I think it was a fun afternoon with little damage done on the calorie end (well, except the red wine, but that doesn't count, right?)

This was the wine we decided to buy/drink... It was a Syrah. Yeah, the four of us went through 2 bottles... that's ok, right?

Yes, we drank out of plastic cups. It felt sort of like drinking out of dixie cups, this is also ok, right?

If you're in Nashville, you might try to go to Arrington Vineyards since it is a neat experience being that it's a Vineyard stuck amongst rolling hills. They also have some great music on the weekends... I know, great music in Nashville, SHOCKING. :-)

Simply Gourmet

2009-10-29T07:36:00.000-07:00

My friends/neighbors own a store in Nashville, TN called Simply Gourmet. It is an awesome store, and this past weekend they had their Fall Tasting where they showed off TONS of their wonderful products.The store has so many things I barely know where to start... They have cooking gadgets including great knives, decorating items(like for decorating cakes and such), and amazing dips, marinades, and other awesome things to take your dinner parties or get togethers to the next level!!!! Here are some photos I took at their fall tasting. If you live in Nashville and want to stop by, the shop is located in the Target shopping center in Brentwood at I-65 and Old Hickory!

This is Kelly and Pam (the owners) as they get ready for the tasting. You can see there was plenty out for the tasting... so you really missed a good time. (Maybe if you go in and sweet talk them, they'll have a sampling for you too)

This is their pleasingly pumpkin dip with some apples... and it's also my attempt at being a great photographer. I know, I'm the next Ansel Adams, right?

These are some of their dessert dips. There's a s'mores dip, a key lime pie dip and some others. They go GREAT with graham crackers.

One of my favorite Willow&Tree dips... Seriously, you can't go wrong with these things!

These are some really yummy thumbprint cookies that Pam made with their Mimosa Jam. So good.

English Toffee brownies. Stay away from these, they are definitely NOT good for the waist line, but they are REALLY good :-)

Simply Gourmet sells fresh coffee beans and also loose tea. You should try some.

I've forgotten which dip this is, but all of the ones that were showcased in the store's awesome dip chillers were really good... You could even take some of the dip seasoning and mix it with olive oil to use on steak, chicken, pork, or there was a dill seasoning that would be GREAT with Salmon.

This is the really yummy black bean salsa dip that Pam made.

This is just a great shot of all the brownie mixes and some specialty items the store has to offer.

These are some of the marinades, and also a brief shot of the newly installed kitchen. They'll be starting some cooking classes soon, isn't that fun!!!!!

So, there you have it, Simply Gourmet! Stop by and tell Pam and Kelly that Megan sent you... on second thought, I often make strange noises at them from my front porch so that might not be a good idea :-)

My Friend Megan...

2009-10-28T11:56:00.000-07:00

Yes, my name is Megan, and I have a friend named Megan... ironically, she sits right next to me at work--well practically. So, we have to go by initials--otherwise it gets entirely too confusing when someone screams, I mean gently speaks, our name. She is MK(left) and I am MG(right).

She's a good friend, and I'm so excited because soon she's going to have a baby... We don't know what the baby is. (And while that completely and totally stresses me out, she's totally fine with it so... whatever) :-) But, I can't wait!!! and so, I'm sharing a picture of me and MK... we can't tell you where it was taken, because that, well, it's top secret. You understand, right?

So, MK... I can't wait for you to have BK. You are going to be a wonderful mom, but I'll miss you while you're on maternity leave... do you think you can IM me from your work computer while changing a diaper? Wait, don't do that, that would be weird!!!! At least IM me while you're watching your soap opera -- if that doesn't totally interrupt your nap time...

***And yes, I know this post came out of left field... sort of... but I was getting anxious over the fact that anyone coming to my blog for the first time would see the post about rats/mice... I couldn't have that--they might never come back! Besides, I haven't cooked much lately. Well, I've cooked, just nothing new due to the ankle issues... So, because I love MK, she got a place in the blog. Be on the lookout for Cookie Monster cupcakes that I'm decorating for a friend's son's birthday later this week. There will definitely be a post about that experience!!!***

There's a What in My Car????

2009-10-27T12:48:00.000-07:00

This situation that I am about to describe is one that makes me cringe... So, if you cringe easily, perhaps you don't want to read on... then again, if you are masochistic (at least in the sense of definition #2 according to dictionary.com) and get pleasure from others pain... by all means - Read On!

Let's start from the very beginning.

This is our car... well, not exactly, but almost...

On Saturday morning, while it was chilly, my hubby and I went to go to Wal-Mart, and to put gas in the above mentioned vehicle. The heater wouldn't work... it made a slight puttering sound, and seemed like it really wanted to work (like the little engine that could), but it wasn't going to work. I suffered through the cold, because secretly, I like to be cold. But, we had to wonder what was going on with said vehicle and the heater... it is only going to get colder so I made an appt at the dealership for regularly scheduled maintenance and to get the heater looked at.

Monday morning... in all the glory of 36 degrees, I drove to the dealership to drop the car off. Not wanting to give the car any reason to not present it's "heater problem" I didn't use the heater until I got to the dealership. I could see my breath as I drove, but oh well, it's all for the good of the cause... the heater must get fixed.

When I got to the dealership, I turned the heater-A/C on... it sounded like a helicopter was about to take off from inside my car. I knew that this was not a good thing. The heater problem had gotten worse... but at least the nice people in the service drive heard the issue and it wasn't just in my head. They told me they'd call later with an update.

About 6 hours later, I got the update... unfortunately, the issue with the heater was not something that was going to be covered under warranty... that is because the problem stems from "Rats getting into my car"... at least this is how the problem is described to me. I stopped listening at that point and just said "Oh My, Fix It, and please don't tell me any more details"... I was already almost standing on my chair in the office and if he continued, I'd be on top of a filing cabinet which would very likely make people in my office stop and stare.

So, there you have it... there are Rats in my car... they got into the heater box to keep warm(my father-in-law has some interesting thoughts as to why)... they ate some wiring and the dashboard has to be removed so they can figure out which wire and fix it. So we don't have the car right now--not that I want the rat infested vehicle in my driveway right about now... needless to say, my husband will most definitely get to drive it from now on (it's his car technically anyway)...

So, this is what I think we had in the car...
In all likelihood, we probably had this in the car...
But, we'll never know because I AM NOT looking...

I do, however, think I will be a cat for Halloween... that should keep the rats/mice away, right?

(This is my cat Harley, she looks ferocious, right?)

Then again... maybe not... UGH!

Baked Butternut Squash with Barley and Sage Untested

2009-10-21T09:05:00.000-07:00

Saw this on the WW boards... I'm told it originally came from Tcsmommy, but I got it from Simplycomical... it sounds good, and I think I'll try it soon. I LOVE Butternut Squash... seriously... LOVE IT!

The notes on this recipe from the poster were : This is true comfort food. Not only does it warm the kitchen, but it warms the stomach as well. Barley is a high-protein whole grain and the squash is loaded with fiber. Enjoy it guilt-free!

Baked Butternut Squash with Barley and Sage

1 large rib Celery, diced
1 med Yellow Onion, diced
2 t olive oil
3-4 cups raw Butternut Squash, peeled and diced into 3/4-inch cubes (about 1 small or the top of 1 medium)
1 cup barley (not quick-cooking)
3 cups vegetable or chicken stock
1 T minced fresh Sage (or 1 t dried)
salt and pepper to taste

Preheat oven to 375°. Heat saute pan, then add oil, celery and onion. Saute for about 10 minutes, or until golden and tender. Put squash cubes, barley and vegetables into a 3-quart baking dish and stir to combine. Season with salt, pepper and sage. Pour stock over all, then cover with foil (or a lid if you have one). Bake for 1 hour, stirring once or twice. Serves many.

Where My Journey Began

2009-10-16T06:38:00.000-07:00

Those of you who know me know that amongst being crazy, lovable, a wife, a daughter, a mom to a crazy dog and cat, and hopefully a loyal friend, know that I am also a Kappa Kappa Gamma. It would be an understatement to say that I have an interesting Kappa story, but it is definitely interesting. And I owe Kappa, in part, for the changes that I've recently made...

I pledged Kappa at the University of Kansas (Go Jayhawks!). I left there and went back to my home state to attend Arizona State University (Go Sundevils... though I'm not nearly as obsessed with the Sundevils as I am the Jayhawks!). While at ASU I did get involved with the Kappa chapter, but never officially affiliated--just didn't understand the process AT ALL! So, after my sophomore year and some serious soul searching, I left ASU and went to Belmont University--a small school in Nashville, TN without a Kappa chapter.(The Horror!) I finished my last 2 years at Belmont, and managed to stay involved with the Greek system by meeting other Kappas who had transferred or even by serving as a Rho Chi(Recruitment Counselor) when the Panhellenic community needed some help. I love being part of something as special as the Panhellenic Community.

So, after college, I began my moves all around the country... To California, where I was a member of the local alumnae association. Then I moved to Jacksonville--wasn't there very long and didn't have much of an opportunity to get involved with Kappa as I was planning a wedding and was told I'd likely move again in a year. In the summer of 2004 we found ourselves, newly married, and in Atlanta, GA. I got involved with the Alumnae Association and then became an Adviser for the Kappa chapter at Emory University. (Richie was in law school there so it only made sense that I would spend time at Emory as well, right!) I absolutely adored my time with the women of Kappa at Emory. They spoiled me in so many ways, and because friends and sisters through the entire process.

When we moved to Nashville, I wasn't sure how I wanted to get involved with Kappa, but I knew I had to get involved... I was lucky enough to be given the opportunity to attend Kappa's Leadership Academy. I can't tell you enough good things about this program! It truly inspires women to be better women and better leaders. What a great program for college aged women as well as alumna members of our organization!

That program, along with a recent doctor's visit where I found out I had high cholesterol, are what inspired me to go on my weight loss journey!!! The program is based on the following principles:

Modeling the way
Inspire a Shared Vision
Challenging the Process
Enable others to Act
Encourage the Heart

So... MICEE(start singing the Mickey Mouse song... sort of... M-I-C-E-E... you'd probably have to be there!)

I had a wonderful group of 15 women and one leader... we were/are the blue group. This group helped me - gave me ideas to accomplish my vision, and were so encouraging to me...

So, I started this blog. I hoped in starting the blog that I would be able to "Model the way" for others on what I was doing... though not perfect all the time, I additionally hoped that my blog would "Inspire a Shared Vision". I also hoped that by holding myself accountable to this blog and other healthy options I would be "Challenging my own process" and making better decisions. I hope that my recipes and other ideas "Enable Others to Act", and I think that perhaps in reading my crazy rumblings, somehow it "Encourages the Heart"...

So, that's where it began. Thanks to the Blue Group and to Kappa Kappa Gamma for helping me achieve my goals!!! There's still a long way to go, but I'm getting there!!!

This is our group at the "Graduation Ceremony"

These are the alums in our group :-)

The Cutest Cake Pan

2009-10-15T12:43:00.000-07:00

I found this lovely gift on the Pioneer Woman's site. She received one as a gift, and it seems like such a great idea that I had to share it :-)

I'm strongly contemplating getting one of these... or at least purchasing them for gifts... Visit the Cake Pan Lady's website...

And yes, my Krazy Kappa friends, there's a Fleur-De-Lis design!!!! (And it comes in blue... what could be better!)

Take this beauty to potlucks, to a friends house, or just use it at home :-) It sure seems fun!

Salsa

2009-10-15T08:01:00.000-07:00

I love me some Salsa! Seriously, the stuff is one of my favorite condiments. That and guacamole... yes, I grew up in Arizona... yes, I like/LOVE mexican food... yes, I realize my obsession may be grounds for counseling.

A dear friend of mine, Laura, has an amazing salsa recipe that she shared with me a while back. Everyone that tries it loves it... and I hope she doesn't mind that I'm sharing it for all to see :-)

In case you want to try it, here's the recipe:

Laura's Salsa
2 28oz cans whole tomatoes
1-2 fresh tomatoes
1/2 lg onion
cilantro, fresh to taste (Laura and I both use a lot, maybe 1/4 of a bunch... or more)
2 jalapenos, optional (Use them - almost all seeded, but some spice from the seeds is good)
1/2 tbs sugar
1/2 tbs salt
3/4 tbs vinegar
1 clove garlic
large bowl

Chop the onions and cilantro together first in the food processor. (if you do the tomatoes first, it's too wet for the cilantro and it'll just stick to the sides--or at least that has happened before). Put this in a separate bowl.

Drain the cans of tomatoes as well as possible, blend them. After you blend them strain them in a colander (it'll can get pretty soupy if not!). Depending on how chunky you like it you can chop the tomatoes by hand or use the processor, i usually chop them by hand for a little extra chunk. add everything else and mix together in a large bowl. enjoy!

This, by the way, is my friend Laura. She rocks... we took this picture while on an impromptu trip to Chattanooga before she and her husband Judd moved to Houston. Why they had to move so far away, I'll never know... :-(

Editing Photos

2009-10-15T05:43:00.001-07:00

So... I mentioned my new camera. I'm super excited. I've always wanted a nice camera--because I think, somehow I was meant to be a photographer. It's not that I'm really that good or that creative, but it just seems cool!!! I love looking at photographer blogs like my friend Erin's or this great blog that I came across. People are so creative, and I long to be like that...

So, back to my camera. With some--ok, a LOT--of help from my mom, and a little help from the budget nazi's(that's me and my hubby), we bought a camera. Had to have a good one for the San Fran/Paso Robles trip!!! We got a Canon as the brand came highly recommended to us. This is the camera we got... a Canon Rebel XS. We got a great deal at Best Buy because they price match--who knew!

I found out, in a very round about way, that I have some image editing software at home on my computer. (This was a big A-HA! moment for me) So, I've been editing some of the photos. You'll have to let me know what you think! I'm going to show you the original and then the edited version... Flowers seemed to be a good subject to start with. I'll probably post some of the puppy too :-)

Original Photo:

Edited Photo:

Original Photo:

Edited Photo:

Original Photo: (of my gorgeous hubby)

Edited Photo:

Original Photo:

Edited Photo:

Original Photo (This is Dom and Terri's wedding cake):

Edited Photo:

Original Photo (of my precious puppy)... I forgot how to zoom...

Edited Photo (I was able to zoom with the editing software... YAY!):

San Francisco and Paso Robles - Dominic's Wedding!

2009-10-14T18:28:00.000-07:00

Last weekend, Richie and I headed out to San Francisco and Paso Robles, CA. San Fran was the first stop... we stayed in a hotel off Fisherman's Wharf and did as much in San Fran as we could before heading south for the wedding. We walked around the Wharf, saw the Sea Lions, went to Ghiradelli Square, took a cable car, saw Lombard Street, and inadvertently saw downtown (oops!)!!! It was a great trip, and I think with the time allotted, we really got a lot in. Then we drove down the scenic route to Paso so that we could see the ocean and not just farm lands :-)

On Saturday morning we got up early and started out at about 10am at a winery. We went to Eberle, J. Lohr, EOS, Donatoni, Poalillo, Jada, and also to Croad. The wedding was at Croad so I don't know that I can really count it, but I will! The wine was incredible. Richie and I have decided we now know how to taste the difference between cheap and not so cheap wine. The budget nazi's that we are, we couldn't bring any home. It helped that the wineries can't ship to Tennessee so we used that as an excuse. Believe you me though, I would LOVE to have some of that wine!!!

It was an amazing time and I thought I would share some of my pictures from the trip... And yes, these pictures were taken with my new camera :-) YAY! They look a little blurry here, but I promise, they are really good :-)

This is the happy couple... congrats Dom and Terri! Thanks for inviting us to be part of your day!

Full Disclosure - a sprained ankle, emotions, and a broken camera

2009-10-14T14:55:00.000-07:00

Full disclosure here ya'll... because I figure, if I lay it out there, somehow it will all be better.

It's been a rough couple of months... Emotionally I've been strained, physically I've been strained... and I even managed to break the only working camera I had (which meant no pictures of food).

I'll start at the beginning. I've had some emotions running around my head. Mostly due to me just being a girl(yes, girls get emotional), and also probably a spoiled child(though I try not to act like it). I didn't get my way with some things, and I let it get to me... I got emotional, and I ate my way through it.

To top it off, I went on a great trip through my sorority - Kappa Kappa Gamma. While there, in the wilderness, looking up at some stars while walking (I know- I know! don't try to do 2 things at once... I've learned)... I rolled right off the sidewalk and fell down a small hill and sprained my ankle. I didn't get it looked at (because I'm nuts), and come to find out I've actually got a chipped bone and a really bad sprain... So, needless to say no exercise.

Well, I've put back on a few pounds... I'm mad about it, it ticks me off, but now I'm going to do something about it.

I got lax with my plan and with myself, and I just don't have that luxury...

So, now, I'm putting it out there to "the internets" and the few people that may read this... I'm back on my plan, and I'm going strong... :-)

My plan this week:
Breakfast: Oatmeal, Milk Coffee
Snack: Cottage Cheese, Almonds
Lunch: Beef and Vegetable, Olives, and Garlicky Butternut Squash
Snack: Edamame
Dinner: Lentil and Ham Soup

So, I'll be trying to post more...

And about the camera... no worries - I got a new one and will post some pictures soon.

Grace

2009-10-14T14:48:00.000-07:00

I am currently in a bible study in my neighborhood. It's great getting to know the women that live near me in such a personal and intimate way. We are going through Beth Moore's study A Woman's Heart, God's Dwelling Place. (Wanted to underline that since I think I'm supposed to, but blogger won't let me)

It's a very good study... challenging to get through, and truth be told, I'm behind, but it's great.

The other night I shared a song with the women in my study. It's a great song that has meant a lot to me over the years. I thought I would share it with you all.

It is by a group called Silers Bald. They aren't really around much, and I'm not sure if you can even find them on Itunes or anything, but if you can find it... listen to it... soooo good.

GRACE

My heart is so proud.
My eyes are so unfocused.
I see the things You've done through me
As great things I have done.
And now You gently break me.
I cry just like a baby.
You hold me as my Father,
And mold me as my Maker.

Chorus:
And I ask You
How many times will You pick me up.
When I keep on letting You down?
And each time I will fall short of Your glory,
How far will forgiveness aboud?
And You answer, "My child, I love you,
And as long as you're seeking My face,
You'll walk in the power of My daily sufficient, grace."

At times I may grow weak.
And feel a bit discouraged.
Knowing that someone somewhere
Can do a better job.
For who am I to serve You?
I know, I don't deserve You.
But that's the part, that burns in my heart,
And keeps me hanging on.

(Chorus)

And You are so patient with me, Lord.

As I walk with You, I'm learning
About what Your grace really means.
How all of my transgressions
Were paid at Calvary.
So instead of trying to repay You,
I'm learning to simply obey You.
By giving up my life to You
For all that You've given to me.

(Chorus)

Texas Trail Beef Macaroni Untested

2009-09-22T11:45:00.000-07:00

I keep hearing really good things about this recipe, and I will definitely try it soon. It seems super easy!

Texas Trail Beef Macaroni
1 lb lean ground beef
1 cup chopped onion
2 garlic cloves, minced
1 qt beef stock (4 cups)
29 oz canned tomato sauce
1/2 cup water, as needed
2 tsp worcestershire sauce
2 tsp chili power
1/2 tsp dried basil
4 cups whole wheat macaroni, uncooked
Fat Free sour cream for topping
Fat Free cheddar cheese for topping
Tabasco, optional if you want it spicier

In a large pot, brown beef with onions. Add all remaining ingredients. Bring to a boil, cover and cook 10 minutes or until the macaroni is tender. Top with sour cream, cheese and/or tabasco if you want.

Why We Eat Too Much

2009-09-22T11:24:00.001-07:00

I don't know about you all, but I struggle with emotional eating, and well, just eating! I often eat because I'm bored, stressed, happy, sad... I can find any excuse really!

I found this article about why we might eat too much and I thought you might enjoy it.

http://www.cnn.com/2009/HEALTH/09/18/why.overeat.eat.much/index.html

BBQ Chicken Chopped Salad

2009-09-22T10:25:00.001-07:00

So, I'm not a huge salad lover. I like them, but don't love them... the salads that I love are usually the ones with really yummy things on them like crispy fried onions... or chocolate... wait, no, I don't like chocolate on salads... :-)

Really though, I've just never been a salad eater. I know I should, but haven't been able to do it...

There are 2 restaurants though where I can feel really comfortable ordering a salad, and knowing that I'll enjoy it... Those restaurants are The Cheesecake Factory and California Pizza Kitchen. They both have a BBQ Chicken Salad of some sort and they are really good...

So, I decided to make my own... this is what I did:

- 2 cups romaine lettuce
- 3 oz chopped chicken (dark and light meat mixed) - I used a rotisserie chicken
- 1/2 to 1 cup black beans, drained
- 1 Roma tomato chopped
- chopped red onion, to taste
- jicama, chopped, about .2 lbs or 1/2 cup
- cilantro, chopped, to taste (I like a lot)

Toss all those ingredients together.

For Dressing - 2 TBL of lite ranch dressing, 1 TBL of BBQ sauce mixed. Pour over salad and squeeze lime juice over top.

ENJOY! It makes a really big, filling salad!

Eggplant and Meat Sauce Lasagna

2009-07-28T07:20:00.000-07:00

It's summer, and while I want to enjoy veggies, I also am trying to avoid having too many starches in a day... so I decided to make an Eggplant and Meat Sauce lasagna... the Eggplant served as the noodles in place of pasta. I think it's very yummy so I'm passing on my recipe to you.

Eggplant and Meat Sauce Lasagna
1 Eggplant (mine was 1.25 lbs) sliced thin - think lasagna noodles
1 1lb lean ground meat (I used ground sirloin)
1 onion, chopped
1 28oz can chopped or diced tomatoes
1 6oz can of tomato paste
Salt and pepper to taste
1/2 cup chopped parsley
1 tsp dried basil
1 tsp dried oregano
Bay Leaf
2-3 garlic cloves
pinch of red pepper flakes
15 oz part-skim or fat free ricotta
16 oz reduced fat or fat-free mozzarella cheese
2 eggs

Slice eggplant and soak it in cold salted water to draw out the bitterness of the vegetable. (We also read to boil it for 5 mins in salted water after this and we did so, but shouldn't have... the noodles will hold up better and taste just fine after being soaked for about an hour)

Meanwhile, make the meat sauce. (*Note - you can sub your own meat sauce that you like) Brown the beef in a skillet over medium-high heat, cook - stirring to crumble until meat is no longer pink. Toss in the chopped onion and garlic and saute. Add in the spices (basil, red pepper flakes, oregano, salt and pepper to taste), then add the tomato paste and mix in. Add in the tomatoes and bay leaf and allow to simmer for about 25-30 mins. Add in 1/4 chopped fresh parsley towards the end of the 30 mins.

In a medium bowl, combine the ricotta, eggs, 1 clove of garlic, salt, pepper and 1/4 cup chopped fresh parsley.

In a lasagna pan - or deep pan of your choosing, layer the eggplant then ricotta mixture, then meat mixture(take the bay leaf out) then half the cheese and repeat.

Bake at 375 for 40-45 mins.

Enjoy! I know I did :-)

Beef Lombardi

2009-07-14T07:32:00.000-07:00

I tried this recipe a few weeks ago... it has been raved about by many people I know, and I have to agree that it was quite tasty. Sorry it's taken me a while to post it - I couldn't figure out how to make it post correctly--computer illiterate, perhaps???

Beef Lombardi
1 lb lean ground beef or turkey breast
1 - 14.5 oz can chopped tomatoes
1 - 10 oz can of diced tomatoes with green chiles(ROTEL)
1 tsp Splenda
2 tsp salt
1/4 tsp pepper
1 - 6 oz can of tomato paste
1 bay leaf
1 6-oz pkg of Whole Wheat noodles
6 green onions, chopped (about 1/2 cup - whites and greens)
1 cup sour cream (fat free)
1 cup sharp cheddar cheese (fat free)
1 cup shredded mozzarella (fat free)

Cook ground beef in large skillet over medium high heat for about 5 to 6 mins, stirring to crumble and cook till no longer pink. Drain.

Stir in chopped tomatoes, and next 4 ingredients (through pepper). Add tomato paste, and bay leaf and simmer for 30 mins.

Meanwhile, cook whole wheat noodles according to pkg directions, and drain.

Stir together noodles, chopped green onions and sour cream until blended.

Place noodle mixture in the bottom of a sprayed or greased 13x9 inch baking dish. Top with beef mixture. Sprinkle with cheeses.

Bake covered with foil at 350 for 35 minutes. Uncover casserole and bake 5 more minutes to ensure cheese is melted.

****Casserole can freeze for up to 1 month if desired. You would freeze at the point after you put everything in the pan, but before baking. Thaw in fridge overnight and bake as directed.

Tilapia with Spicy Olive Tomato Sauce

2009-07-14T07:27:00.000-07:00

I made this recipe for dinner this week. I made all the sauce on Sunday night and I'm cooking fresh tilapia each evening and reheating the sauce with it. It's a very good recipe and one I will definitely try again!!!!

Tilapia with Spicy Olive Tomato Sauce - inspired by Bon Apetit cookbook
1.5 lbs Tilapia
6 tsp EVOO
1/2 cup chopped parsley
1/2 tsp red pepper flakes
2 cups halved cherry tomatoes (I used one cup and 1 can of diced tomatoes)
6 cloves garlic, minced
1 cup chopped pitted kalamata olives

Sprinkle both sides of fish with salt and pepper. Heat Oil over medium heat, add half fish and cook for 3 mins on each side or until white and flaky - repeat with other half of fish. Remove fish to a reserved platter.

Add in parsley and red pepper to pan, heat for about 30 seconds. Add in all remaining ingredients and saute until tomatoes start to give off some of their juice and are heated through.

Top fish with the sauce and serve.

Fiesta Rotini with Tofu

2009-07-07T06:58:00.000-07:00

Long story short... I was going to make pasta with chicken... we ran out of our grocery budget to buy the chicken... there was a recipe on the side of the pasta box, I had some tofu... so, this is what you get, and it's pretty good if I do say so myself.

Fiesta Rotini with Tofu
1 TBL EVOO
1 box Rotini WW pasta
1 onion, chopped
4 cloves of garlic, minced
1 large zucchini, chopped
1 pint of cherry tomatoes, halved (you could use more - I think it needed more - the original recipe called for canned tomatoes)
1 can diced green chiles (the original recipe actually called for Rotel - I didn't have any, but did have green chiles so this is what you got)
2 TBSP Chili Powder
1/2 cup sliced/chopped black olives (I bought the chopped - don't do it - they're little)
1 package (14 oz) extra firm tofu, cubed and sauteed until lightly brown on all sides
Cilantro

Cook pasta according to directions...
While pasta is cooking, heat oil over med-high heat and saute onions and garlic for a few mins. Add the zucchini and cook for about 5 mins until veggies are tender. Add tomatoes, chilies(or just a can of Rotel), and chili powder -- simmer uncovered for 10 mins... Remove veggie mixture from pan. Saute tofu and add the sauce back to the tofu and let heat through.

Add the olives in and toss with the pasta.

Add cilantro at the end prior to serving.

Top with FF Mozzarella or Parm if desired.

NOTE: You could use any kind of meat or add extra veggies... the meats you could use would be chicken, beef, pork, etc... or even beans. The veggies that would be nice would be squash, corn, bell pepper, etc...

Bourbon Chicken

2009-06-15T09:31:00.001-07:00

I kept hearing rave reviews for this recipe, and finally buckled down and tried it... it's my lunch for the week, and boy is it yummy!!!!

Bourbon Chicken
2 lbs chicken (I used boneless skinless chicken thighs)
1 TBL Olive Oil
1 garlic clove
1/4 tsp ginger (ground)
3/4 tsp red pepper flakes
1/4 cup unsweetened applesauce
1/3 cup light brown sugar (I used Splenda brown sugar)
2 TBL ketchup
1 TBL cider vinegar (I forgot to add - oops)
1/2 cup water
1/3 cup soy sauce

Heat oil in large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well mixed and dissolved. (This didn't take long for me) Add chicken back in and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot brown rice or other grain.

The chicken just fell apart and was very tasty!

Chicken Pot No Pie

2009-06-04T14:22:00.001-07:00

I made this recipe this week. It is basically the inside of chicken pot pie without the bread topping... I liked it, but would likely add some garlic... Oh, and I would probably save it for winter or at least cooler weather to make it again as it felt like cool weather comfort food...

CHICKEN POT NO PIE
1 TBS extra-virgin olive oil
2 starchy potatoes, skin left on and diced (recommended: Idaho)
1 medium onion, chopped
2 ribs celery with leafy green tops, finely chopped
2 carrots, peeled and diced
1 bay leaf, fresh or dried
Salt and pepper
1 tsp poultry seasoning
3 TBS all-purpose flour (85 calories, 0.7 g fiber, 0 g fat)
1 cup dry white wine (194 calories, 0 g fat, 0 g fiber) OR 1 cup chicken stock (I used chicken stock)
5 cups chicken stock
1.5 lb chicken tenders, chopped
1 small bunch pencil asparagus, trimmed of woody ends and cut into 2-inch pieces
1 cup frozen peas, a couple of handfuls
2 to 3 tablespoons fresh tarragon, 4 to 5 sprigs, chopped, OR 1 TBS dried tarragon

Serve with crusty whole-grain bread - a lot easier than making pastry! (I didn't use bread in mine...)

Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil. Add the potatoes and allow them too cook for a few minutes. Then add the onions, celery and carrots, adding them to the pot as you chop them. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook another minute then whisk in wine and cook off a minute more. Add remaining stock and put a lid on the pan or pot and raise heat to bring to a quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine and adjust salt and pepper, to your taste. Ladle into bowls and serve with crusty bread for mopping - if you are using.

Serves 4-6

- adapted from Rachael Ray, FoodTV.com

Spicy Enchiladas with Pumpkin Sauce

2009-03-17T11:56:00.000-07:00

Spicy enchiladas with pumpkin sauce
Serves 4-6
3 c leftover cooked chicken, shredded
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 oz) pumpkin purée
4 garlic cloves, peeled
1 tsp chili powder
1 jalapeño chile, quartered (remove ribs and seeds for less heat, if desired) -- use two if you like spicier foods
8 (6") corn tortillas (average all brands: 360 calories, 4 g fat, 4 g fiber)
1.5 c shredded FF or soy cheddar cheese (6 ounces)

Preheat oven to 425°. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.

In a blender, purée pumpkin, garlic, jalapeño, chili powder, 2.5 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of a 9 x 13" baking dish. Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

Chicken Mole with Chipotles

2009-03-16T08:07:00.000-07:00

I made this last week, and it was really yummy. I forgot to post it, so here it is now. I served it over couscous, but it would be good with just about any grain or by itself. It was a tad bit on the smokey side, and the flavors really tasted good after it sat for a day(it mellowed a bit). Additionally, one day I served it with avocado and a little cheese. YUM! Sour Cream is also good on top.

Chicken Mole with Chipotles (Inspired from Bon Apetite Cookbook)

6 boneless skinless chicken thighs (about 1.5 lbs)

2 Tbs ground cumin

1 Tbs olive oil

1 large onion, sliced

1 28oz. can chopped tomatoes in juice

1 cup low-sodium chicken broth

2 Tbs minced canned chipotle chiles plus 1 Tbs of adobo sauce from the can (we blend the entire contents of the can up and then just measure from there. We also only used about 1 1/2 TBL)

1 oz. unsweetened chocolate, chopped

Trim chicken of any visible fat and cut up into pieces (about 2 inch pieces works well). Coat chicken with ground cumin. Heat olive oil over med/med-high heat and cook chicken - browning on all sides. Toss in the onion and cook till softened. Add all other ingredients. Bring to a boil then simmer for about 25-30 mins or until chicken is cooked through.

***It does have a spicy smokey flavor especially at first - use less chipotle chiles and adobo sauce if you want or top with ff sour cream to help with flavor...

My daily plan for this week

2009-03-16T07:13:00.000-07:00

I've been having a bit of a pity party for myself lately... just all this stuff going on in my life. And I responded by not really planning out my diet and not exercising.(OK, I couldn't exercise because I had bronchitis, but that didn't help at all!)

I'm done with my pity party and I've gotten my week planned out... so here is what I'll be eating this week(it includes the recipes that I recently posted)

B: 3 egg white omelet with onions, mushrooms, and green peppers topped with salsa, milk, coffee, and oatmeal (milk total for the morning is 16 oz)
S: almonds (not roasted or salted - indulgence), strawberries--150 grams
L: Braised Hunter Style Chicken, green beans, garlicky butternut squash
S: apple and 1 TBL peanut butter (indulgence)
D: Great Northern Chipotle Beans

I'm going low on starches and fruit this week to experiment... My triglycerides were high last week when I had my cholesterol tested. It could have been from the mass amount of junk food I'd eaten the weekend before due to bronchitis and just feeling like utter crap - but it could be that I need to monitor stuff... so I am monitoring.

I'm hoping that I'll get back on track this week - start losing weight again, and win the biggest loser challenge at work.

Here's my exercise plan for the week as well:
Monday, Wednesday, Friday - Cardio (30-45 mins on elliptical or treadmill), maybe some situps and pushups
Tuesday, Thursday, Saturday - Cardio (30-45 mins on elliptical), Strength plan

I'll let you know how it goes :-)

Braised Hunter Style Chicken

2009-03-16T07:03:00.000-07:00

I liked this recipe a lot... I changed it from the original a bit (which I found on Heather's site - link to the left)

Braised Hunter Style Chicken
1.5lbs chicken thighs - boneless skinless (You could use breasts, thighs or legs)
Sea salt and freshly ground black pepper
1 TBS olive oil
8 oz button mushrooms, sliced
1.5 c chopped onions
1 cup chopped green onion
2 cloves garlic, minced
1/2 c dry red wine or chicken broth (I used the wine... YUM!)
2 TBS tomato paste
1 (14 oz) can stewed tomatoes (I used diced tomatoes)
1 TBS finely chopped fresh thyme or 1 tsp dried thyme, crushed
1 bay leaf
1 TBS chopped Italian parsley
1 to 2 TBS lemon juice (I didn't use)

Preheat oven to 350 degrees F. Trim the chicken of visible fat. Season both sides of chicken with salt and freshly ground black pepper. In an oven-proof skillet with lid, cook chicken in hot oil for 10 minutes (about 5 mins per side over medium heat) or until light brown, turning to brown evenly. Remove chicken and set aside, saving 1 TBL of drippings for sauce. (I only had 1 TBL of drippings so I didn't drain)

In the same skillet, cook the mushrooms, onions, green peppers, and garlic in reserved drippings until tender. Stir in wine and tomato paste(I mixed together first). Cook and stir for 1 to 2 minutes(You want sauce to slightly thicken and the alcohol to burn off from the wine). Stir in tomatoes, thyme, and bay leaf. Place chicken pieces back into the mixture, nestling into the sauce. Season sauce and chicken with additional kosher salt and freshly ground black pepper. Bring mixture to boiling over medium heat.

Cover and bake for 25 to 30 minutes or until chicken is no longer pink. (Be careful when taking the pan out... it is likely to be hot!)

To serve, arrange chicken on a platter; spoon sauce over. Sprinkle with parsley.

Serves 5

Great Northern Chipotle Beans

2009-03-16T06:51:00.000-07:00

This recipe was inspired from 101cookbooks.com and the particular recipe I put in here earlier. Click here for the original. But below is my version...

Giant Chipotle White Beans
1 pound of large, dried white beans (I used Great Northern, but you could use any great white bean you can find), rinsed, picked over and soaked overnight - or up to 24 hours. (I soaked mine for 6 hours per package instructions

Chipotle-tomato sauce:
2 tablespoons extra-virgin olive oil
2 big pinches of red pepper flakes
2 pinches of salt
1 large clove garlic, chopped
1 14-ounce can diced tomatoes (original called for crushed)
1 tablespoon fresh oregano leaves (I forgot to use this)
1 1/2 tablespoons adobo sauce from a can of chipotle peppers (I used 1 TBL)

Cilantro Pesto:
1 medium clove of garlic
1/3 cup fresh cilantro
1/3 cup extra-virgin olive oil (I didn't use this much)
big pinch of salt

1 cup kale or chard, washed, de-stemmed, and very finely chopped (I also added some chopped cilantro)
1/4 cup of reduced fat feta cheese - you could use full fat... original called for 1 cup of feta or queso fresco

For the beans:
Drain and rinse the beans after you have allowed them to soak. Place them in a large saucepan and cover with an inch or two of water. Bring to a boil and simmer until the beans are cooked through and just tender. This can take an hour to 2 hours or more... mine took a little under an hour so watch them as you don't want to over cook. I didn't do this next step, but you could if you want to... remove from heat, salt the beans (still in bean broth) with about a tablespoon of salt - enough that the bean liquid is tasty but on the salty side. Let the beans sit like this for ten minutes or so before draining and setting the beans aside.

Towards the end of the beans cooking, make your tomato sauce. Place the 2 tablespoons olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan. Stir the mixture while you heat the saucepan over medium-high heat. Saute about 45 seconds or until everything becomes fragrant - don't brown the garlic. Stir in the tomatoes and the fresh oregano(if you have it) and bring to a gentle simmer, should take a couple minutes. Remove from heat and stir in the adobo sauce - taste test here to ensure sauce doesn't need more salt or adobo sauce... add now if it does (and don't burn your tongue)!!!

Make the cilantro pesto by combining the clove of garlic and cilantro in a food processor. Pulse while you drizzle in the olive oil. You could also do this by hand. Season with a bit of salt and set aside.

Preheat the oven to 425F degrees. In a 9x13 baking pan (or large oven-proof casserole/dutch oven) toss the beans with the tomato sauce and the kale, and the cheese. Bake in the top-third of the oven for about forty minutes. Watch for the cheese to brown and any of the beans to get a bit crusty. Remove from oven and let sit for about ten minutes. Drizzle with the cilantro pesto just prior to serving(I used maybe 1/2 tsp and it was good).

Serves about 6.

My Daily Plan This Week

2009-03-05T11:45:00.000-08:00

So... I've really enjoyed what I've been eating this week so I thought I would post it and tell you all about it... I often eat the same thing for a week so that it lessens the cooking which is what I have done this week.

Breakfast: Oatmeal (40g dry), Milk (12 oz), Coffee with Milk (4oz)
Snack: 1 oz almonds(indulgence), 1 TBL of dark chocolate chips(indulgence), 150 grams of strawberries
Lunch: (The really good part) Balsamic Chicken with Mushrooms and Onions over couscous, garlicky butternut squash, grapes
Snack: Apple, 1 TBL Peanut Butter(indulgence), Diet Hot Chocolate (25 calories - indulgence)
Dinner: Lentil and Lean Ham soup

You can tell I'm up for the indulgences this week, but I'm burning over 500 calories a day with my workouts so I feel ok with it :-)

Butternut Squash Recipes Untested

2009-03-03T08:57:00.000-08:00

I love butternut squash as I am sure you all have figured out... And I love to try new recipes, so I might try these soon (or they'll have to wait till next year when there's more around for cheap).

I got these from Easystreetster on WW board...

BUTTERNUT SQUASH PUFF
3 c. cooked, mashed butternut squash
1/4 c. non-fat evaporated milk
*2 tbsp. flour* (indulgence)
1/4 tsp. salt
1/8 tsp. black pepper
1 tbsp. sugar subsitute
1 tbsp. grated orange rind
1/2 tsp. grated lemon rind
2 tbsp.canola oil
2 eggs, beaten
Combine all ingredients and turn into a 1 quart sprayed casserole. Place in a 9 inch square pan of hot water. Bake at 350 degrees for 40 to 50 minutes or until firm in the center. Serve with turkey or pork.

Butternut Squash Couscous
By: VeggieHippie on WW boards serves 4-6
1 lb butternut squash, diced
10-15 white pearl onions, halved
1 tablespoon olive oil
1 cup water
1 teaspoon olive oil
1 cup whole wheat couscous
3 sprigs thyme sea salt

Toss squash and onions in 1 Tbsp olive oil. Roast in oven at 425 degrees for about 30 minutes or until squash is tender.
While squash is roasting, heat water and 1 tsp olive oil until boiling. Add couscous and remove from heat. Stir to make sure all the grains are coated, then cover and let stand 20 minutes. Fluff with a fork.
Combine squash and onions with couscous in a bowl. Add the leaves from thyme sprigs, plus a large pinch of salt, and mix to incorporate. Add a splash of olive oil if the mixture is too dry. Keeps well all week.

Polenta with Butternut Squash
3 pounds butternut squash, halved lengthwise, seeded (or any yellow squash)
6 large garlic cloves, unpeeled
3 tablespoons olive oil
3/4 teaspoon dried rubbed sage
2 3/4 cups canned broth
1 3/4 cups water
1 1/2 teaspoons salt (reduce if broth is salted)
1 1/2 cups polenta
1 tablespoon minced fresh sage
3/4 cup freshly grated ff Parmesan cheese (about 2 1/4 ounces)

Preheat oven to 375F.

Arrange squash, cut side up, in large roasting pan. Place garlic
cloves in squash cavities. Drizzle oil over. Sprinkle with dried
sage, salt and pepper.

Cover with foil and bake until squash is tender, about 1 hour 35
minutes.

Cool slightly. Peel squash and garlic. Transfer to processor and
puree.

Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy
large saucepan. Bring to boil. Gradually whisk in polenta.

Reduce heat to medium-low and cook until mixture is very thick and
creamy, stirring often, about 20 minutes. Stir in fresh sage and
3 cups squash puree (reserve any remaining puree for another use).
Cook until heated through, about 2 minutes. Stir in cheese.

Season to taste with salt and pepper.

Summer Squash Pie Untested

2009-03-03T08:55:00.000-08:00

Received on WW boards...

Summer Squash Pie
2 1/2 c cooked summer squash, tender small yellow or light green ones
1/2 c Splenda
1 tsp vanilla
1 tsp nutmeg
1/2 c ff sour cream
2 eggs, beaten
1/2 tsp salt
Use the blender for eggs, squash,salt and vanilla. Add sour cream and blend til smooth and thickened. Pour into sprayed 9" pie plate.
Bake for 30 min at 400. TEST doneness at 30 min with knife in center and if clean, pie is done.
Use an immersion blender in bowl or you could blend it with a cuisinart to blend the mixture.

Balsamic Chicken with mushrooms

2009-03-02T12:21:00.000-08:00

The original recipe for this called for just mushrooms, but I tried it with onions this time as well, and have got to say, I really like it :-) Will try to get a pic at some point this week

Balsamic chicken with mushrooms (and onions)

2 tsp canola oil
3 TBS balsamic vinegar
2 tsp Dijon mustard
1 garlic clove, crushed
1 lb uncooked boneless, skinless chicken breast (four 4-oz pieces)
2 c mushrooms, small, halved
1 medium onion
1/3 c chicken broth
1/4 tsp dried thyme, crumbled (we used this and a little rosemary as well because I told my husband the wrong thing - OOPS!)

Heat 1 tsp oil in a nonstick skillet. In a medium bowl, mix 2 TBS vinegar, the mustard, and the garlic. Add chicken and turn to coat. Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side*. Transfer chicken to a platter and keep warm. Heat remaining tsp of oil in skillet. Saute onions for a minute or two when they start to get tender. Add mushrooms and saute for 1 minute. Add broth, thyme and remaining TBS of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

Serve chicken topped with mushrooms. Serves 4 (each serving contains 1/2 tsp healthy oil)

~~I served on top of Whole Wheat Couscous

A Very Hectic Week Could Hinder Weight Loss...

2009-02-28T10:33:00.000-08:00

So... for those of you who know me, and talk to me often, you know I've had a hectic week! It all started a little over a week and a half ago with some "out of character" experiences... I won't go into those much as that was just the tip of the iceberg...

Last Friday night (2/20) we had some friends come in town with their doggy and 7.5 yr old daughter. They are friends of my husband's from growing up, and we were glad to have them... We decided on Saturday morning to go to the dog park where my dog got bit by a pit bull. That is the short part of the story - it's not worth going into too much more detail... the owner's wouldn't admit who they were or help get the dog off our dog which was really stressful - I was hyperventilating, and our friends daughter was totally distraught. We took our pup to the vet and they had to repair his back leg muscle... he's been living with a cone on his head and a 4 inch stitched up area with antibiotics, pain meds, and now an anti-inflamatory because the stitches got infected mid week... so needless to say, ice cream was my friend and exercise was not...

Somehow I still managed to lose 1.8 lbs this week so I'll take it and say I'm very thankful. I wasn't expecting that...

But more importantly, I need to figure out how not to rely on food when I'm totally wacked out and stressed.

Here's a pic of my baby - it's not the close up, because that wouldn't be friendly for a "food" blog... but some of you may want to see.

Tortilla Pie Untested

2009-02-27T14:24:00.000-08:00

TORTILLA PIE
by RecipeTips

Servings: 6

*4 -10 inch flour tortillas* use wpa for selection
1 tablespoon olive oil
1 medium onion - chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
salt and pepper to taste
2 tablespoons tomato paste
1 pound lean ground beef
3 cloves garlic minced
1 package (10 oz.) frozen corn kernels
1 (10 oz.) can of tomatoes with green chiles - drained -
1 (15 oz.) can garbanzo beans (chickpeas) - drained 3 cups loosely packed spinach - torn into pieces
2 cups non-fat monterey jack, cheddar or soy cheese - shredded
fresh cilantro for garnish
non-fat sour cream
favorite salsa

Preheat oven to 400°.
Lightly spray or grease the bottom and sides of a springform pan.
In a skillet over medium heat, add olive oil, onion, cumin and red pepper flakes, season with salt and pepper.
Cook until onion has softened - 3 to 5 minutes.
Stir in tomato paste.
Add hamburger and garlic, crumble hamburger as it cooks until no longer pink.
Add corn, spinach, diced tomatoes and garbonzo beans (chickpeas).
Stir and cook until spinach has wilted, approximately 2 minutes.
Place 1 tortilla in the bottom of the pan.
Spread approximately 1 1/2 cup of the beef mixture evenly on top.
Then sprinkle on 1/2 cup cheese.
Repeat with 2 more layers and top with the last tortilla.
Sprinkle with the remaining 1/2 cup of cheese.
Bake pie until slightly browned, 15-20 minutes.
Run a knife around the edge of the pan and remove the sides.
Allow to cool slightly.
Using 2 wide spatulas, lift pie from the bottom of the pan and transfer it to a serving platter or cutting board.
Cut into wedges.
Serve with cilantro, sour cream and salsa if desired.

Chiliaquiles Casserole Untested

2009-02-25T17:56:00.000-08:00

Chilaquiles Casserole
From EatingWell Magazine
Makes 10 servings

1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can or cooked black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
*8 corn tortillas, quartered -use wpa
19 oz-mild red or green salsa
1 1/4 cups shredded non-fat Cheddar or soy cheese

Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.

Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.

Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

South of the Border Egg Casserole

2009-02-20T17:45:00.001-08:00

This is another really yummy breakfast recipe. While I am not making this recipe this weekend, it's one of my favorites. My husband makes it without the flour, and butter, and adds lean ham cubes.

It is seriously awesome...

SOUTH OF THE BORDER EGG CASSEROLE

1 dozen eggs
½ cup flour (Richie leaves this out)
1 tsp. baking powder
½ cup butter or margarine (Richie leaves this out
3 cups shredded Jack cheese (Could use reduced fat or fat free if you wanted to)
1 24-oz carton cottage cheese (fat free is recommended)
1 4-oz. can chopped green chilies, drained
Picante sauce or salsa (optional)

Beat eggs. Stir in flour, baking powder and butter. Add cheese and remaining ingredients. Stir well. Pour into greased 13x9x2 baking dish. Bake uncovered at 400 for 15 minutes. Reduce to 350 and bake for 30 minutes more or until bubble and golden brown. You can prepare the night before and allow 10 extra minutes baking time.

Sticky Pudding Buns

2009-02-20T17:41:00.000-08:00

So... my mom made this recipe a lot when I was growing up... mostly on holidays for breakfast (Thanksgiving and Christmas come to mind).

It is a very easy recipe and super yummy. We have company this weekend, and while I probably won't eat it(that would undo my 2 cycling classes this week), this is a great and easy recipe that people truly enjoy!!!!!

STICKY PUDDING BUNS

1 package frozen yeast rolls (18)
½ cup chopped pecans
1 box Butterscotch Pudding (not instant... full fat - full sugar...)
1 stick butter
½ cup brown sugar

Place chopped pecans in bottom of bundt pan. Arrange rolls on top of pecans. Sprinkle rolls with butterscotch pudding. Melt butter and combine with brown sugar. Pour over top of rolls. Let sit overnight covered with wax paper.

Bake in the morning at 350 for 20-25 minutes.

Hint: It is best to prepare this in the evening so it doesn’t rise too long. In a warm climate, it may be best to refrigerate over night so that it doesn’t rise too much.

Pic from the night before

Pics from the morning of before you bake them... (be sure to punch down)

Pic of the finished product (I used walnuts instead of pecans because I didn't have pecans)

I'm Breaking Up With Food...

2009-02-20T14:33:00.001-08:00

A friend of mine who is on a similar journey to lose weight as I am pointed out today that she is having to "Break Up With Food"...

Basically the thinking is that rather than thinking of food as something that nourishes our body, it is something that we eat to enjoy.

There is nothing wrong with enjoying your food - nothing at all... the problem becomes when we think it should always taste like a 5 course meal on a cruise ship - not the case!

So, I wanted to encourage you (and myself) to think about how you think about "food"...

I'm gonna put this out there...

Food is a 4-letter word...

Not every food is a 4-letter word - obviously vegetable (9 letters), fruit (5 letters), steak (5 letters), chocolate(9 letters)... you get my drift... but food, just as food - is a 4-letter word :-)

Bean Burrito Casserole Untested

2009-02-20T08:43:00.000-08:00

Haven't tried this yet, but it sounds good... I will give a try at some point for sure.. also sounds pretty cheap for 8 servings. It was given to me by MichelleJag on the WW boards...

Bean Burrito Casserole
Servings | 8

Ingredients:
1 pound meatless soy crumbles or lean ground beef (I will use the beef)
1/8 cup reduced-sodium taco seasoning (1/2 packet) (indulgence, but not enough for 8 servings to do much damage)
3/4 cup water
15 oz canned yellow corn, drained (I'm sure you could use fresh or frozen)
14 oz canned diced tomatoes with green chilies (mild) *rotel
15 oz fat-free canned refried beans
5 oz tomato paste
2 cup ff Shredded Cheddar Cheese
4 cup cooked brown rice
1 medium onion(s)

Instructions:
Dice onion and saute in large skillet with soy crumbles (or use 1 lb of lean ground meat). Add water and 1/2 packet of taco seasoning. Simmer until sauce thickens. Add canned veggies, tomato paste and beans. Spray a casserole dish with non-fat cooking spray and fill with veggie/bean/beef mixture. Top with 1 c. of shredded fat-free cheddar cheese. Cover with cooked brown rice. Sprinkle remaining cheese over top. Bake covered at 350 until heated through, 20 min. Remove cover and continue baking until cheese is melted, 5 min.

Potato and Canadian Bacon Slow Cooker Chowder Untested

2009-02-12T11:18:00.000-08:00

Potato and Canadian Bacon Slow Cooker Chowder Servings: 8

2 cup potato(es), cut into 1/2-inch cubes
1 large carrot(s), diced
1 cup leek(s), chopped, white part only
1 medium garlic clove(s), minced
4 cup fat-free chicken broth
1/2 cup uncooked barley, pearl
1 piece bay leaf
1/4 tsp dried thyme, crushed
1/4 tsp black pepper
4 oz cooked Canadian-style bacon, cut into 1/4-inch pieces
1/2 cup fat-free evaporated milk
2 fl oz fat-free creamer, such as fat-free half-and-half

In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender.

Stir in evaporated milk and half-and-half and heat through uncovered, about 10 minutes. Yields about 1 1/4 cups per serving.

*Courtesy of the WW boards and WW...

Chicken and Garlic Chowder Untested

2009-02-12T11:15:00.000-08:00

Chicken-and-garlic chowder
5 peeled garlic cloves
1.5 c FF milk
6 c chicken stock or low-sodium broth
12 oz peeled precut butternut squash, cut into 1" cubes (I used frozen)
1/4 c sofrito (120 calories, 9 g fat, 0 g fiber)
One 3.5 lb rotisserie (cooked) chicken, skin and bones discarded, meat shredded (about 4 c)
1/4 c frozen peas
Salt and freshly ground pepper

In a small saucepan, combine the prepeeled garlic cloves with the milk and bring to a simmer. Cook over moderately low heat until the garlic is soft and the milk has reduced to 1 cup, about 40 minutes. Transfer the mixture to a blender and puree it until smooth.

Meanwhile, in a large soup pot, combine the chicken stock, squash and sofrito and bring to a boil. Cover and cook over moderate heat until the squash is just tender, about 20 minutes. Add the shredded chicken and its juices, the peas and the creamy garlic puree. Season with salt and pepper. Simmer the chowder for 5 minutes longer and serve.

MAKE AHEAD The chowder can be refrigerated overnight.

NOTES Sofrito, the Spanish green-pepper-and-onion seasoning paste, is available in tubs in the freezer section of many supermarkets. Also, Goya brand makes jarred sofrito.

Serves 6

-- Food and Wine Magazine, May 2006

My Exercise Regime

2009-02-12T09:30:00.001-08:00

Well, first let me tell you, I don't love to exercise... I'm getting closer to enjoying it, but I've never been the person that excelled at sports or stuff like that... just wasn't in me. That being said - it's a necessary evil that I must take part in in order to achieve my goals! And trust me... it's helping!

So, here's what I do... I have worked into this over the last 5 months so don't expect to jump right in if you are a couch potato. But definitely get started. (**Seek the approval of a medical professional before stating any sort of exercise regiment, and make sure you know what you are doing so that you don't hurt yourself**)

Cardio:
My goal is 45 mins or more 5-6 days a week. It looks something like this:
Monday - Elliptical
Tuesday - Cycling or other cardio class
Wednesday - Elliptical
Thursday - Cycling
Friday - Elliptical
Saturday - Elliptical or walk/run outside
Notes - I try to do my elliptical in the mornings before I eat, but I often don't get up in time so I'll do half in the morning and half at lunch at the gym. I have also been trying to "become a runner" using the Couch to 5K program... I slacked off when it got cold, but it's a great program.

Strength:
3 Days a week after my cardio at lunch. (Even if I do all 45 mins in the morning I still do a warm-up with cardio before my strength plan)
Squats - using an abs/stability ball at my lower back - 10 to 12 - 2 sets
Crunches - using an abs/stability ball - 25 - 2 sets
Back Extensions - using an abs/stability ball - 10 to 12 - 2 sets
Rows - you could do them seated, I use resistance bands - 10 to 12 - 2 sets
Lunges - using a resistance band for stability - 10 to 12 - 2 sets
Leg Lifts - I'd love to explain them to you because they're great, but it's basically 48 leg lifts in 2 different positions on both sides - they work the butt quite well
Push ups - 10 to 12 - 2 sets
Penguin sit-ups - about 50
Assisted pullups and dips - 10 to 12 of each - 2 sets

There are some other things I throw in there occasionally, but those are the basics right now...

I must post this now as I'm headed to cycling.

Jalapeno Poppers

2009-02-12T08:56:00.000-08:00

I can't believe I forgot to put this up here... Where's my brain... :-)

For the Super Bowl a few weeks ago, we decided to try a Hungry Girl recipe for Jalapeno Poppers...

So, here's the recipe (and the link)

Jalapeno Poppers

5 whole, fresh jalapenos

1/4 cup fat-free cream cheese

1/4 cup shredded fat-free cheddar cheese

1/2 cup Fiber One cereal

1/4 cup Egg Beaters, Original

salt, pepper and/or garlic powder (Optional, to taste)

Preheat oven to 350 degrees. Cut the jalapenos in half - lenthwise, and remove the seeds, stems, and membranes (Definitely be careful, and wash your hands... don't touch your eyes either - it stings - Trust me!). Wash pieces and dry them very well; set aside.

Stir to combine cream cheese and cheese shreds. Season the cheese mixture with salt, pepper, and garlic powder. Using a blender, grind Fiber One to a breadcrumb-like consistency. Season crumbs with salt, pepper, and/or garlic powder. Place crumbs in one small dish and Egg Beaters in another. Stuff each pepper half with cheese mixture. Next, carefully coat both sides of each pepper half with Egg Beaters, and then with Fiber One crumbs. Spray pan with nonstick cooking spray and place peppers on baking pan. Cook for 25 minutes (for very spicy poppers) to 30 minutes (medium-hot poppers). Makes 10 poppers.

Serving Size: 5 poppers

Calories: 124

Fat: 1g

Sodium: 500mg

Carbs: 23g

Fiber: 8g

Sugars: 5g

Protein: 13g

50 Pounds... Now what?

2009-02-12T08:05:00.000-08:00

I started my new lifestyle in late September... September 20th to be exact, and as of February 7th I was down 50 lbs. (as I write this I'm down a little bit more, but who's counting... HA!)

So, I've posted pictures on facebook... will try to put one up here... will put a before pic and current pic here as well, and a lot of people have been asking me... "50 lbs, that's a lot... now what?" Well, it's a good question, but I'm certainly not done. I've got another 25-30 lbs I would really like to get off by the time summer comes around. That may or may not be lofty, but I would like to be able to use the neighborhood pool and not feel too terribly self conscious.

Other questions are people ask are:

- What kicked me into gear? Answer:

Well, I was heavy... and I knew it... I wasn't happy with me or how I looked and it was affecting a lot of areas of my life. I just hadn't been able to motivate myself.
Then I went to the Doctor and she told me my cholesterol was high and wanted me to diet to lower my cholesterol. I didn't/don't want to be on medication so I told myself this was it.
I made a commitment to a small group of really great women that I would lead a healthier lifestyle... and that was the final straw

- Has your cholesterol gone down? Answer: Yes... my total cholesterol levels went down significantly within 3 months... the doctor re-tested me, my good cholesterol was still low, and my trigylcerides were still a little high... I get rechecked in March and hope that I'll be good! That would be awesome!

- How have you done it? Answer: A combination of diet and exercise. My diet is Weight Watchers... When I started the plan was called the Core plan, now it is called the simply filling plan. Basically, WW gives you a list of foods you can eat, and you can eat those to satisfaction, not roll me out of the restaurant I'm full... but you're no longer hungry. My exercise varies, but I've started a strength plan as well as doing cardio 5-6 days a week.

- Do I splurge? Answer: Of course! First, I'm a woman... Second, I'm a chocoholic... splurges are necessary. I don't want to not have things I really want because then I'll feel as though I'm dieting and want to quit.
- What do I splurge on? Answer: I have Peanut Butter with my apple almost every day! (Yes, I know there's a recall on peanut products, but so far real PB is ok - YAY!) I also have

- What types of exercises do you do? Answer: See above answer, it's strength and cardio... I'll post my plan in another post so that you can see what I'm doing.

- Has this been annoying or tiring to you? Answer: Sometimes it can be tiring, but it's certainly not annoying... in fact, it's been quite fun - yeah, I know... oxy moron right? I feel like I have control over my food and much of my life, and that is a good feeling... plus I fit into cute clothes as well as cute shoes and such... who can complain about that???

- What keeps you going? Answer:

Seeing results... when you drop a pound, you don't want to put it back on. At a WW meeting they showed us the whole pound of fat and five pounds of fat... it's disgusting! I don't want it back...
My support people... My husband is amazing... and seriously so helpful. He boils eggs for me, helps chop vegetables, entertains my ideas of new recipes, helps me find new recipes, tastes my new recipes... encourages me... he's been amazing! I also have great friends who encourage me and keep me smiling through it all :-) So, thanks!

Well, that's me in a nutshell... now, here are some of the pictures I was talking about...

Before:

Now:
There are two... one that actually is a good shot of me in my adjusted bod... one from this past weekend with a cute jacket I haven't worn in years :-)

Crab Corn Chowdah Untested

2009-02-10T08:25:00.000-08:00

Meg’s Crab Corn Chowdah
*Posted on WW Boards by Meggalicious...

3 cans corn (Drain these to make it more of a stew)
1 canned stewed sliced tomato-(use what you have on hand - don't drain).
1 med onion chopped
2 stalks celery chopped
3 cloves garlic minced
1 TBS olive oil
1 bay leaf
1 pound (approx) red potatoes scrubbed & diced
1 pkg fake krab
1 pkg fake lobster
1 can FF evap milk
Salt & Pepper to taste ( I added a tsp of salt & ½ of pepper at first. I then added a ½ more salt & ¼ more pepper later.)

Put oil in pan & sauté celery, garlic & onion. Add cans of corn & tomato. Then everything else except the milk. Bring to a boil & simmer for a while. ( I did this for about 1 ½ hours) Once everything is cooked through add the FF evap milk.

Espresso Braised Beef Untested

2009-02-09T11:17:00.001-08:00

Original posters comments about this recipe: This is spectacular, and you don’t taste the coffee. The “roastieness” of the coffee makes the beef taste beefier… The original recipe called for brisket, and orange marmalade stirred in at the end. This recipe is based on one from Andrew Schloss, from his book “The Art of the Slow Cooker”. But this will work well in your oven, too.

Espresso Braised Beef (Modified) - found/posted on the WW board by Zenpup...

2 Tablespoons finely ground espresso coffee beans
1 Tablespoon sugar*
1 Teaspoon garlic powder
½ teaspoon ground coriander
¼ teaspoon ground cumin
½ teaspoon coarsely ground black pepper
1 tablespoon kosher salt
2 tablespoons of olive oil, divided
3 -5 pound round or rump roast
1 large onion, chopped
1-1/2 cups strong brewed coffee
2 tablespoons balsamic vinegar
¼ cup dark molasses*
1 tablespoon Worcestershire sauce
2 whole cloves

Mix the ground coffee beans, sugar, garlic powder, coriander, cumin, salt and pepper in a small bowl. Pat the meat dry with paper towels, rub all over with the spice mixture, wrap in plastic wrap and let stand at room temperature for 1 hour.

Heat 1 tablespoon of the oil in a large non-stick skillet over medium-high heat and brown the meat on each side, about 5 minutes per side. Place in the slow cooker or a Dutch oven.

Add the remaining tablespoon of oil to the pan, and add the onion and cook until soft and browned. Add the brewed coffee, vinegar, molasses, and Worcestershire sauce and bring to a boil. Pour over the meat, and toss the cloves into the liquid. Cook on low for 8-10 hours, or in a 325°F oven for about 3 hours or until fork-tender. Remove the meat to a cutting board to slice, and skim the juices of any accumulated fat before serving.
Makes 8 -12 servings, depending on the weight of your roast.

Edamame Corn Chowder Untested

2009-02-09T11:14:00.000-08:00

This sounds like it would be quite yummy... variations could also be that you take out the edamame and use clams for a clam chowder type of soup...

Edamame Corn Chowder Inspired by Everyday food (tv show).
Serves 4

4 oz Canadian bacon or lean ham, diced
1 medium onion, chopped
2 14.5 oz cans chicken broth
1 red potato, scrubbed and cubed - you could use a white potato/baking style if you want
½ t dried Italian seasoning
2 C frozen shelled edamame
1 can creamed corn ( You could use 2 cups of frozen corn)
1 /2 C ff evaporated milk.
Salt and pepper.
1. In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.
2. Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
3. Stir in edamame, creamed corn, and milk; season with salt and pepper. Simmer until Edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon

Ropa Vieja (Fajita-like Beef) Untested

2009-02-05T11:21:00.000-08:00

If you've never had flank steak, this sounds like a great recipe to try it with. I'm sure I'll try it sometime soon... Flank steak is cheap, and the crockpot is easy... sounds like a winner...

Ropa Vieja

1 large onion, sliced into thin rings
1 large green bell pepper, seeded and thinly sliced
2 celery stalks, thinly sliced
2 garlic cloves, minced
1/4 c red wine vinegar
2 TBS Worcestershire sauce
1.5 TBS ground cumin
1/2 tsp salt
1/2 tsp pepper
9 dashes hot pepper sauce
1 (2 lb) flank steak
1 c vegetable broth
3 bay leaves
1/2 c chopped fresh cilantro

Combine onion and pepper sauce in a large bowl. Transfer half of the mixture into 5 or 6 qt crockpot. Place steak on top of mixture. Spoon remaining mixture over steak. Pour broth around steak and then tuck in bay leaves. Cover and cook until steak is tender. 5-6 hours on high or 8-10 hours on low.**

White Wine Braised Chicken thighs Untested

2009-01-28T08:13:00.001-08:00

Chicken thighs braised in white wine (Courtesy of the WW boards)
5 boneless, skinless chicken thighs (1.65 lb package)
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
1 c dry white wine (200 calories, 0 g fat, 0 g fiber) **indulgence
1/4 teaspoon dried thyme
1 lemon cut into 8 thin slices, plus 1 TBS fresh lemon juice
1 TBS cold butter, cut into pieces (102 calories, 0 g fat, 0 g fiber) **indulgence
2 TBS chopped flat-leaf parsley OR 1/2 tsp dried parsley

In a 12" skillet with a tight-fitting lid, arrange thighs; season with salt and pepper. A dd garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 10 minutes.

Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.

Bring liquid in skillet to a boil; cook until reduced to 1/2 c, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, brown rice.

Serves 4

Bubble-Up Pizza Casserole

2009-01-28T08:03:00.000-08:00

We tried this on Superbowl night, and it was really good. We, well I... was craving pizza, and this sounded healthier than Papa Johns!!!!

Richie liked it a lot as did I, and the leftovers were really good! I am anxious to try it with other "fillings", and would love to figure out how to make a Hawaiian Pizza one... I'm accepting ideas...

Bubble up pizza casserole

1 lb lean ground beef or turkey (I used 96/4)
1 medium onion, chopped
16 oz tomato sauce
1/2 tsp dried basil
3 cloves of garlic, minced
1 tsp Italian seasoning
your choice of veggie toppings... I used:

mushrooms - small container, sliced
olives - about 20
green peppers - I used 2 small
Optional - I didn't use - Turkey Pepperoni

15 oz refrigerated biscuits, quartered (** indulgence) - I found that the Pillsbury Pizza dough cut up into pieces was actually less calories...
1.25 c FF or soy mozzarella shreds (I used part FF and part low fat/part skim...)

Preheat oven to 350. In skillet, brown meat over medium heat, stirring to crumble. Stir in onion, tomato sauce, basil, garlic, and Italian seasoning.

Add veggies/fill-ins and optional turkey pepperoni. Add quartered biscuit/pizza dough; stir gently until biscuits are covered with sauce.
***Note to self... I would put half the beef mixture on the bottom of the pan, then spread the pizza dough pieces on top of that because I found some areas got a lot and some not so many... then I would pour the rest of the beef mixture overtop...

Spray a 9 x 13" casserole dish with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

Serves 8

-- Posted by Hippomommy on the WW Core board

Black Bean Soup Untested

2009-01-26T14:32:00.000-08:00

Slow Cooker Black Bean Soup (inspired from Bon Apetit)

Ingredients

1 tbl olive oil
2 red onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 garlic cloves, pressed with garlic press
4 tsp ground cumin
1 16-ounce package dried black beans
1 tbl chopped canned chipotle chiles in adobo
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

Directions

Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until just start to brown, about 5-7 minutes Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chiles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.

servings: 6

Lentil Bolognese Untested

2009-01-26T08:56:00.000-08:00

This also sounds very interesting to try sometime and would be high in fiber, low in fat with the lentils rather than beef...

Lentil Bolognese (Courtesy of the WW message boards)

Lentil Bolognese
makes 6 servings

1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, shredded
2 medium stalk celery, chopped
2 Tbsp olive oil (1 tsp per serving)
2/3 cup dry red lentils
14 oz canned Italian style stewed tomatoes
2 Tbsp canned tomato paste
2 cups chicken or veggie broth
1 tsp dried marjoram
1/4 tsp salt
1/4 tsp black pepper

Instructions:

Chop onion, garlic, and celery. Grate carrots (use cheese grater). Add oil to pressure cooker (*), heat on medium. Saute onion, celery, carrots, and garlic for 1-2 minutes. Add tomatoes (undrained), tomato paste, broth, marjoram, salt, pepper, and lentils. Stir together, then cover in pressure cooker for about 20 minutes. Serve over pasta.

* Note - if you don't have a pressure cooker, you could make this in a regular pot with a tight-fitting lid. Cook for about 40-45 min (until lentils and vegetables have softened).

Pasta Bolognese Untested

2009-01-26T08:50:00.000-08:00

This is very similar to my pasta sauce, but it has more wine which I'm sure make it taste really yummy. I will definitely have to try this one day.

Pasta Bolognese
(It is from the Food Network originally)
Serves:6 to 8 servings

1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round or combination (I would use 93% lean)
2 cups tomato paste
3 cups hearty red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti (Use Whole Wheat if possible)
1/2 cup grated Parmigiano-Reggiano
High quality extra-virgin olive oil, for finishing

In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.

Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.

While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.

Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

Pumpkin Soup

2009-01-26T07:06:00.000-08:00

In my haste over Thanksgiving, I neglected posting this staple recipe in our house for Thanksgiving. I think that it would be good any time really... but we typically have it for Thanksgiving... Try it and I'm sure you'll like it!

PUMPKIN SOUP
(Oaxaca Mexican Restaurant)

1 TBL EVOO (original recipe called for 2 oz butter)
1 cup onion, diced
3 cloves garlic, crushed
3 shallots, chopped
½ bunch green onions, diced
½ tsp. cumin
½ tsp. oregano
½ tsp. hot chili powder
½ tsp. cayenne pepper
½ tsp. tomato paste
4 cups chicken broth
cilantro, finely chopped (save some for topping)
1 lb. pumpkin or winter squash(or use canned pumpkin)

In soup pan, sauté onion, green onions, and spices in butter. Add chicken stock, squash (peeled, seeded and chopped), cilantro and tomato paste. Cook until squash is soft. While still warm, puree in blender or food processor. Add ¼ cup milk. Top with sour cream and fresh cilantro.(Add Chicken if you want to after blending)

**If you want to add creaminess then add some fat-free evaporated milk at the end.

Steak Tacos with Avocado-Cucumber Salsa

2009-01-24T13:10:00.001-08:00

I got a cookbook for my birthday... and I used it today and had this yummy dish for lunch...

I halved it and added a few things...

Steak Tacos with Avocado-Cucumber Salsa
1/2 TBL chili powder
1 clove garlic - minced
1/8 tsp ground cinnamon
1/8 tsp salt
pinch cayenne pepper
1/2 lb + a little extra sirloin steak
Six 6-inch diam. corn tortillas
1.5 cups red cabbage - shredded
1/4 cup chopped cilantro
lime wedges
Avocado-Cucumber Salsa (Recipe Below)

Mix chili powder, garlic, cinnamon, salt, and cayenne pepper together. Rub on steak. Broil steak for 6-7 minutes per side for medium rare (or use meat thermometer to 117 degrees). Warm tortillas according to package directions. Serve with cabbage, lime, cilantro, and salsa as garnishes at table.

Avocado-Cucumber Salsa
1/2 English Cucumber, seeded and diced
1 medium avocado, pitted, diced
1/2 red onion, diced
juice of 1 and 1/2 limes (called for 1 - I thought it needed more)
salt to taste
1/4 cup cilantro, chopped
1 - 2 jalapenos, seeded, and diced
1 clove garlic
*(I had leftover seasoning from the steak... maybe 1/8 tsp and threw it into the salsa for extra flavor)... a dash of hot sauce would be nice too

Combine all ingredients together and toss gently.

Smothered Chicken with Barley

2009-01-22T11:34:00.001-08:00

I found this on Heather's site (which is what everyone seems to call it)... I haven't actually made it in a while, but it freezes beautifully, and I had it for lunch today after my cycling class... It has a lot of spices, but they'll last you a long time, and it's just great. The chicken falls apart - YUM!

Smothered Chicken with Barley
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
6 (4-ounce) chicken thighs -- skinned
1/2 teaspoon canola oil
Cooking spray
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 tablespoon low-sodium soy sauce
3 1/2 cups low-salt chicken broth
1 1/4 cups uncooked pearl barley
1 (14.5-ounce) can diced tomatoes -- drained
6 tablespoons chopped green onions

Combine the first 7 ingredients in a bowl. Rub the chicken with half of spice mixture.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until chicken is browned. Remove the chicken from skillet.

Recoat skillet with cooking spray; add chopped onion, bell pepper, and soy sauce. Cook over medium-high heat 3 minutes or until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken to skillet, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or
until chicken is done. Let stand 15 minutes. Sprinkle with green onions.

Serving Size: 1 chicken thigh, 1 cup barley mixture, and 1 tablespoon green onions

Recipes for another time...

2009-01-22T08:28:00.001-08:00

I won't make these now... entirely too tempting... but I don't want to forget them... They are from a blog I happened to find and look delightful... the blogger is a cake/truffle seller in London (ah, that sounds fun)... but I digress...

Let me know if you ever try any of these...

Birthday Cake Trains with Banana Cake Recipe - this recipe looked really yummy, and the trains are cute for it/when we have children(boys...)

Gateua Basque Recipe - sounded/looked intriguing

Luxury Brownies... Secret Recipe... Click on the link or look below... it's worth posting in full here. ***Mom, I will make these for you one day as I am relatively confident they are right up your alley*** :-)

Ingredients:
230g Butter, roughly cubed
300g Sugar (Granulated)
200g Whole eggs (about 4 - beat)
230g Dark Chocolate - finely chopped
140g Flour
40g Cocoa Powder
200g of nuts of your choice (pistachio, walnuts, hazelnuts, pecans - You can use just one type or use all four types like I do. They add different crunchy textures to every fudgy bite, which makes the brownie interesting til the last bite)

20cm square baking tin

Prepare:

a. Butter the baking tin. Then line the bottom & the sides with baking paper.

b. Sift together the flour & the cocoa powder.

c. Have the chocolates ready in a large mixing bowl.

d. Leave aside some nuts to decorate the surface of the brownies with (in my opinion, walnuts look best).

e. Preheat oven to 180 degrees.

Method:

1. Melt the butter completely in a large pot.
2. Add the sugar. Dissolve.
3. Pour the egg mixture & mix well with a whisk (make sure the hot butter doesn’t cook the egg in to an omlette).
4. Pour the hot mixture over the chocolates in a bowl. Mix thoroughly & make sure all the chocolates have dissolved (if you still have lumps of chocolates left, zap it at 10 second intervals in the microwave until it melts).
5. Spatula in the flour & the cocoa powder. Mix until no traces of flour can be seen.
6. Mix in the nuts. (Make sure you leave some aside for decorating the top with).
7. Pour the mixture in to the prepared tin.
8. Evenly decorate some more nuts on the top surface. (Make sure each slice would have a decorative nut)
9. Bake in the oven (that has been pre-heated at 180 degrees) for 25 - 30 minutes. It’s cooked when the edges have gone slightly dry, the top is shiny & has cracked. The centre of the brownie shoudn’t be wobbly when shook. Remember: the toothpick method won’t work on this fudgy brownie!
10. Leave aside to cool. Don’t cut until they’ve reached room temperature, or even better leave it untouched for a WHOLE DAY to rest - I can promise you, it’ll taste better tenfold.

My New Gadget

2009-01-22T07:56:00.001-08:00

So, this past weekend I purchased a Heart Rate Monitor. I had been wanting one for a while as they are highly recommended, but didn't know which one or whether I should invest in them, etc.

Originally, I wanted a Polar F6, but wound up with a Timex T5G971.

The Timex was a bit cheaper and seemed to have most of what I wanted. I figured there's no reason to go big or go home in this case as I don't exactly know what I'm doing.

It is intriguing as it tells your Heart Rate during your workout and when I'm doing strength it's definitely beneficial... any time I think my HR is getting low, I've been getting up and doing 10 jumping jacks or pushups... something that raises my HR a little. So, I think it's good.

I'm not sure if the calorie count is accurate or not. It told me that I burned around 580 calories from a 45 minute workout on the elliptical on Tuesday, and said I managed to burn about 650 yesterday from 25 mins on the elliptical, and 20 mins of strength exercises (interspersed with the aforementioned jumping jacks and/or pushups)...

So, who knows. At any rate - it's giving me information on my HR which makes me happy. I get an average HR and high HR as well as my time "in zone"...

I would recommend it to you all if you're interested in seeing what you are actually doing.

100 Calorie Snacks...

2009-01-22T07:16:00.001-08:00

I got this great list from someone on the WW boards (Thanks Kippy)!!!

Everyone seems to be liking the 100 calorie packs... I realize they are convenient, but often they aren't really that cheap (you could make them cheaper by doing it yourself, but people don't often make the time).

So, I was pleased to find this list and wanted to share it with you all. Because when you could get 5 crackers, cookies, or something gross and packaged, think about what else you could be eating... and how much...

What you can get for 100 Calories
1/4 of an avocado
1.75 cups apple slices
1 medium banana
1 cup grapes
2 cups berries
1.5 cups sliced peaches
1.25 cups orange sections
1.25 cups blueberries
2 cups diced watermelon
1 cup sliced pears
1.33 cup diced pineapple
1.5 cups raspberries
1 cup cherries
2 large kiwifruit
3 clementines
4 cups cherry tomatoes or 10 plum tomatoes or 3 large beefsteak tomatoes
1 medium baked sweet potato
1 small baked white potato
2 cups carrot strips or slices
12 cups torn lettuce
10 large broccoli spears
8 cups sliced cucumbers
5.5 cups sliced bell or sweet peppers
5 cups whole raw mushrooms
32 spears cooked asparagus
2.5 cups cooked green beans
80 snow or sugar snap pea pods
4.5 cups mixed vegetable salad (without dressing)
1/2 cup cooked grain/rice/pasta (most, bulgur is 3/4s cup)
1 jumbo hard boiled egg
20 large boiled or steamed shrimp
2 oz chicken breast meat (a little more than 2 oz)
2 oz sirloin steak (a little less than 2 oz)
0.75 cup plain fatfree yogurt
3 cups airpopped popcorn

Farro and Butternut Squash

2009-01-18T16:59:00.001-08:00

I found this recipe on 101cookbooks.com a few weeks ago and decided I wanted to make it. I like to try new things, and well, I love Butternut Squash so I thought this would be a good one. For those of you who don't know(which I didn't)... Farro is a grain that is supposedly very good for you. It's somewhere in between barley and brown rice. I found it to be very tasty.

I think this recipe would be very versatile and think I'll use it as a base for new recipes in the future. The author mentioned it would be good with barley or brown rice if you can't find farro and I would definitely agree.

Farro and Butternut Squash
2 cups farro, rinsed and drained
2 teaspoons fine-grain sea salt
5 cups water (or stock)
3 cups butternut squash, cut into 1/2-inch dice
1 large red onion cut into 1/8ths
2 cloves garlic minced/crushed (the recipe didn't call for this, but I felt it was needed)
1 tablespoon fresh thyme, minced (I used 1 tsp dry)
3 tablespoons olive oil (I used 1 1/2)
1 tablespoon balsamic vinegar
1 cup walnuts, deeply toasted (I used 1/2 cup)
3 tablespoons toasted walnut oil (or more olive oil) (I used 1 1/2 Tbl olive oil and pressed a few of the walnuts through a garlic press to release their oil)
1/4 cup goat cheese, crumbled (I left this out because I didn't exercise today... I can see where it would be really good and will use it as a treat on exercise days)

Preheat oven to 375.

Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water, and set aside.

While the farro is cooking toss the squash, onion, and thyme with the olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet. Arrange in a single layer and place in the oven for about 20 minutes. Toss the squash and onions every 5-7 minutes to get browning on multiple sides. Remove from the oven, let cool a bit, and mince just 1/2 of the red onions(I didn't do this).

In a large bowl gently toss the everything (except the goat cheese) with the toasted walnut oil (or olive oil). Taste and add a bit of salt if necessary. Serve family-style in a simple bowl or on a platter garnished with the goat cheese.

Serves 6 - 8 as a side, less as a main.

Smokey Chipotle Chicken and Quinoa Hotdish

2009-01-18T06:42:00.001-08:00

This recipe was adapted from the winning recipe from St. Paul Winter Carnival's 2007 "Hotdish" Contest. (I got it from a friend) You can speed things up a bit if you buy your chicken already roasted from your supermarket, otherwise, it's too involved to do all in one weeknight.

Smokey Chipotle Chicken and Quinoa Hotdish Serves 2-3; it can be doubled)
1⁄2 cup dry quinoa
1 cup low sodium chicken broth
1 TBSP EVOO 1⁄2 cup red onion, diced
2 cloves garlic, minced
1 TBSP flour (small indulgence)
1⁄2 cup smokey chipotle salsa (if the hot dish seems too dry to you, add another 1/2 cup of salsa or more tomatoes)
1 can (14 1⁄2 oz) diced tomatoes with green chilies
1/2 tsp cumin
1 TBSP lime juice
1/2 baked chicken, shredded
1/2 cup shredded fat free cheddar cheese (optional)
salt to taste
Optional (for garnish): Avocado, diced or sliced and/or Fat free sour cream

Preheat oven to 350 degrees.

Rinse quinoa in water in a strainer under running water for a few minutes.In a medium saucepan, cook quinoa in the chicken broth for about 15 minutes or until the grain becomes translucent. Try to ensure there is an al dente bite to the germ, in the same way as pasta.

Heat 1 TBSP of EVOO over medium heat. Add onion and garlic. Sauté until tender ( 3-5 mins). Add flour and whisk until smooth. Add salsa and liquid from tomatoes. Whisk until thickened. Add remaining ingredients. Salt to taste.

Scoop into a 1 1⁄2 - 2 quart casserole dish. Cover and bake for 15-20 mins. Remove cover. Bake another 15-20 mins until meat thermometer inserted in center reads 165 degrees. (If you double the recipe, you'll have to bake covered about 20 mins and uncovered about 30 mins.) Remove and let stand for 10 mins. Garnish as desired.

My Food Regimine

2009-01-15T08:06:00.000-08:00

A lot of people have been asking me what all I eat in a day, so for all those inquiring minds... here it is.

Some notes first...

I track all my calories on Fitday
I'm not a breakfast person by any means, but it is an important meal, and I recognize that.
I snack a lot! I find that mini meals/snacks are really helpful because they keep your metabolism going...
I try to eat my heavier meal for lunch. It doesn't always work that way, but I try to use that as a rule
I eat Peanut Butter with my apple almost every day. I eat the real stuff because sometimes it is just not worth it to eat the fake stuff.
I follow some daily guidelines (look to the left of the blog and you'll see them - or at least you should)
Additionally I attempt to work out for 45 mins a day 5-days a week.

So... the food

Breakfast: Oatmeal, 8oz of milk, coffee with milk and SF Syrup
Snack: Cheese sticks, grapes, olives, apple (with or without Peanut Butter)
Lunch: Some of my favs are Tamale Pie, General Chicken, maybe add in some garlicky butternut squash(yum!), Quinoa and Black Beans, and also Chicken Thighs Italiano
Snack: Most often Curried Butternut Squash Soup, but sometimes I will have Spaghetti Squash or 94% Fat Free Popcorn
Dinner: Lentil and Ham Soup, Beef and Vegetable Soup, or just simply steak/chicken(insert lean protein here) with veggies/sweet potato
Snack: Most often don't need it, but if I do, popcorn or SF/FF pudding made with milk (Cook 'n Serve is the best)...

I hope that helps a little, and gives you more insight into my world :-)

Why Planning is Vital to Leading a Healthy Lifestyle... the Thanks Hubby Edition!

2009-01-15T07:34:00.000-08:00

I have always tried to be planned out as far as my healthy lifestyle goes... food cooked on the weekend, portioned out, meals frozen for the "just in case" moments... And well, this morning, I was really glad!

As the saying goes, some days you're the bug, and some days you're the windshield. Today, I am the bug!

First, allow me to point out that apparently I live in the arctic... it was 11 degrees this morning, and I was really snug in my bed. I didn't do my elliptical workout because I'm doing a cycling class at lunch today, but as I was in the shower... our power decided to go out. I still had warm water thankfully, but trying to get ready (makeup/hair/food, etc) was very difficult without power.

What I am thankful for is that last night, my wonderful husband helped me get everything organized for the next few days and we portioned out my snacks and everything so it would be easier on us. YAY for that because I would have been up the river without a paddle if it weren't for him! He also helped me by lighting our stove up with a match and making my oatmeal sans microwave.

On a positive, but annoying note... the pants I really wanted to wear this AM were too big... REALLY big. There was no way I could wear them. We tried to safety pin them and everything to no avail. I can't say I'm unhappy about this, but it is rather annoying on a morning when all signs point to going back to bed.

So, remember to plan... because when the power goes out and you're not sure that you can get out of the garage since that takes electricity, you don't know how your coffee will taste because the coffee maker shut off in the middle of brewing, your hair is wet, you aren't sure if your makeup looks more like a clown, and your clothes don't fit... At least you'll have your food prepared :-)

And seriously, thanks hubby for helping me this morning. Even if my attitude wasn't in the right place, I really appreciated your help! Love you!

Spicy Orange Beef with Vegetables

2009-01-13T14:57:00.000-08:00

So, I made this... I liked it... it was ok... but it would have been better if I'd used the optional items listed in the recipe... I'll make it again sometime with those...

Spicy Orange Beef with Vegetables
Adapted from WW "Take Out Tonight"

Servings: 4
Preparation Time: 22 min, Cooking Time: 8 min

Serve this beef and vegetable stir-fry with steamed brown rice for a complete meal.

1 1/4 cup(s) low sodium chicken broth + splash balsamic vinegar OR 1 1/4 cups fat free beef broth (we used Beef)
3 TBSP soy sauce
1 tsp SPLENDA No Calorie Sweetener or sugar*
1/2 tsp orange extract, optional (I would say this is essential)
1 spray(s) cooking spray
2 TBSP orange zest, freshly grated, or 1/4 cup fresh julienned orange peel (only had 1Tbsp... it needs 2)
1/4 cup ginger root, fresh, peeled, julienned
2 medium garlic clove(s), slivered
1/4 tsp crushed red pepper flakes (I would use a little more)
1 lb lean sirloin beef, boneless, sliced against grain into 1/8-inch-thick strips
4 cups snow peas OR 1/4 lb green beans (halved) + 1 red bell pepper, seeded & cut into strips+ 1 carrot cut into matchstrips OR 1 package frozen Asian stir-fry veggies, steamed in microwave (I used 1 bag, and next time will use 2 for more veggies)
1 TBSP cornstarch or arrowroot powder , dissolved in 1 TBSP of water
Optional: 1 tsp red chile paste (I would use this)

Whisk broth, soy sauce, Splenda and orange extract together in a small bowl; set aside.

Coat a large nonstick wok skillet with cooking spray and set over medium-high heat. Add orange peel or zest, ginger and garlic; stir-fry until softened and aromatic, about 2 minutes. Add red pepper flakes and stir-fry 20 seconds.

Add beef; stir-fry until lightly browned, about 3 1/2 minutes. Add vegetables and continue stir-frying until combined, about 30 seconds.

Pour in broth mixture and bring to a simmer; cover skillet and cook 1 minute more.

Stir in cornstarch mixture. Cook just until sauce thickens, about 5 to 10 seconds; immediately remove from heat and serve. Yields about 1 1/2 cups per serving.

To julienne orange peel, press the peeled rind sections as flat as you can on a cutting board and slice them into long matchsticks. To julienne fresh ginger, cut the peeled stalk into thin, even slices and then cut each of these into matchsticks.

Roasted Butternut Squash Lasagna Untested

2009-01-13T11:56:00.000-08:00

This sounds like it could be a great addition to my BNS (Butternut Squash) collection.

Roasted Butternut Squash, Rosemary, and Garlic Lasagna (Courtesy of SpayPet on the WW boards)

8-10 servings
Ingredients
8 1/4 cups (1/2-inch) cubed peeled butternut squash (about 3 pounds)
Cooking spray
4 cups fat-free canned milk, divided
2 tablespoons dried rosemary
1/4 cup whole wheat flour
1 tablespoon minced garlic (actually we used one small head)
1 (8-ounce) package whole wheat lasagna noodles
3/4 cup (3 ounces) grated soy parmesan, divided
4 oz shredded soy mozzarella
Preparation
Preheat oven to 450°.
Slice squash in half put face down on a baking sheet. Bake at 425° for 45 minutes until squash is tender. Set aside.
Lower oven temperature to 350°.
Combine 3 1/2 cups milk and rosemary in a 1-quart glass measuring cup, and microwave at high 5 minutes or until mixture begins to boil. Let stand 10 minutes. Strain milk through a fine sieve into a bowl; discard rosemary.
Sautee garlic in cooking spray.
Lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine flour and remaining 1/2 cup milk, stirring flour mixture with a whisk until well blended to form a slurry.
Combine milk mixture, garlic, flour and squash. Microwave 2 minutes and mix thoroughly.
Spread about 1 1/2 cups squash mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over squash mixture; top with 2 cups squash mixture and 1/4 cup parmesan cheese. Repeat layers once with 3 noodles, 2 cups of squash, and 1/4 cup of cheese. Top with 3 noodles. Sprinkle remaining parmesan and mozzarella.
Cover with foil coated with cooking spray. Bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Let stand 10 minutes.

Why is it so difficult to order a salad?

2009-01-13T07:24:00.001-08:00

So, I was out of town this weekend for sorority fun, and managed not to do so well on my diet... I have to wonder what makes it so difficult to do what we know we "should" or are "supposed" to do. I've been slightly stuck at an impasse with my weight recently and perhaps I was just angry with the scale or perhaps it was something else... but whatever it was, I decided to take my anger out on the pizza, BBQ sandwich, fries, bagel, etc. ACK!

So, I came back from my weekend, up a few pounds, and accepted the fact that I seem to enjoy a bit of self sabotage every now and then. But when I got home I went right back on my plan. I've been eating well and exercising over 45 mins a day. That's got to count for something, right?

Maybe I can get to a new low by the end of the week. Here's to hoping!

Pomegranate Guacamole

2009-01-13T06:59:00.000-08:00

I tried this a few years ago at a store in Marietta, and really thought it was different and good. I encourage you to try it. The SuperBowl is coming up so that would be a good excuse :-)

Pomegranate guacamole

2 ripe avocados, pits removed, peeled and diced
½ cup arils from 1 pomegranate
½ cup cucumbers, chopped(I recommend an English Cucumber without seeds)
¼ cup green onions, chopped
¼ cup cilantro, chopped
1 tablespoon lemon juice
Salt and pepper to taste

Sour cream and cilantro for garnish (optional) Place diced avocados in bowl.

Score the pomegranate and place in a bowl of water. Break open the pomegranate to free the arils. The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils into a separate bowl.

Add one-fourth cup pomegranate arils and the other ingredients to the diced avocados. Mix well. Add salt and pepper to taste.

Place guacamole in a serving bowl and sprinkle remaining pomegranate arils on top for added color. Add garnish of sour cream and cilantro, if desired. Serve with assorted color tortilla chips.

Here is another variation... (I haven't tried this one...)

Pomegranate Guacamole

2 large ripe avocados
1/2 large onion, grated
2 garlic cloves, chopped
2 fresh chilies, serranos, seeded
2 tablespoons fresh coriander leaves
1 freshly squeezed lime
1/2 teaspoon salt
1 tablespoon pomegranate juice
3 tablespoons pomegranate seeds

Finely chop the onion, garlic, chilies serranos, and coriander leaves. Place in bowl and add lime juiceand salt, set aside. Peel and pit the avocados and place in a bowl. Mash with fork slowly adding the tablespoon of pomegranate juice. Add onion and garlic mixture and fold together to make a course pulp. Gently fold in pomegranate seeds. Serve with warm tortillas, tostadas, or corn chips.

Shedding Some "Lite" on Food

Book Review & a Little Working Out...

Book Club Fun

Regaining Consciousness

A Post Surgery Update

The Ankle Saga Part 2... or is it part 3?

The Ankle Saga Continued

Hodge Podge Soup

Frozen Tundra Calls For Soup

Cauliflower Yummy... who knew?!?

A New Decade... for Everyone... and Me!

Back On Track

Sour Cream Pancakes

Standing Rib Roast

Christmas in Pictures (Mostly)

Cookie Exchange

Things I Made Over the Holidays

Another Chance to Win...

Okra and Tomatoes

What I've Been Eating This Week

Giveaways and Other Fun Sites

Friends and Babies :-)

Orange Cranberry Bread

Nanaimo Bars - My Attempt at Winning the Company Bake-Off

Special Peanut Butter Cookies

Thankful

Budgeting and Coupons...

Green Bean Side Dish

Chili

Chicken Parmigiana ala PW Style!

Winner Winner --- I'm a Winner

Christmas Gift?

Neighbors

Quick and Easy Dinner

Cookie Monster Cupcakes

Butternut Squash

Arrington Vineyards

Simply Gourmet

My Friend Megan...

There's a What in My Car????

Baked Butternut Squash with Barley and Sage *Untested*

Where My Journey Began

The Cutest Cake Pan

Salsa

Editing Photos

San Francisco and Paso Robles - Dominic's Wedding!

Full Disclosure - a sprained ankle, emotions, and a broken camera

Grace

Texas Trail Beef Macaroni *Untested*

Why We Eat Too Much

BBQ Chicken Chopped Salad

Eggplant and Meat Sauce Lasagna

Beef Lombardi

Tilapia with Spicy Olive Tomato Sauce

Fiesta Rotini with Tofu

Bourbon Chicken

Chicken Pot No Pie

Spicy Enchiladas with Pumpkin Sauce

Chicken Mole with Chipotles

My daily plan for this week

Braised Hunter Style Chicken

Great Northern Chipotle Beans

My Daily Plan This Week

Butternut Squash Recipes *Untested*

Summer Squash Pie *Untested*

Balsamic Chicken with mushrooms

Balsamic chicken with mushrooms (and onions)

A Very Hectic Week *Could* Hinder Weight Loss...

Tortilla Pie *Untested*

Chiliaquiles Casserole *Untested*

South of the Border Egg Casserole

Sticky Pudding Buns

I'm Breaking Up With Food...

Bean Burrito Casserole *Untested*

Potato and Canadian Bacon Slow Cooker Chowder *Untested*

Chicken and Garlic Chowder *Untested*

My Exercise Regime

Jalapeno Poppers

50 Pounds... Now what?

Crab Corn Chowdah *Untested*

Baked Butternut Squash with Barley and Sage Untested

Texas Trail Beef Macaroni Untested

Butternut Squash Recipes Untested

Summer Squash Pie Untested

A Very Hectic Week Could Hinder Weight Loss...

Tortilla Pie Untested

Chiliaquiles Casserole Untested

Bean Burrito Casserole Untested

Potato and Canadian Bacon Slow Cooker Chowder Untested

Chicken and Garlic Chowder Untested

Crab Corn Chowdah Untested

Espresso Braised Beef Untested

Edamame Corn Chowder Untested

Ropa Vieja (Fajita-like Beef) Untested

White Wine Braised Chicken thighs Untested

Black Bean Soup Untested

Lentil Bolognese Untested

Pasta Bolognese Untested

Roasted Butternut Squash Lasagna Untested