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

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*

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*

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

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

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...

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*

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*

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*

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

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.