Sunday, October 25, 2009

Autumn Sausage & Veggie Melody

-5-6 chicken or turkey sausage links. (I used garlic and mozz flavored chicken sausages)
-1/2 package of mushrooms
-potatoes 1-2 medium brown ones or equivalent.
-few stalks of celery
-some baby carrots
-some brocolli
-some cauliflower
(the amount of veggies really doesn't matter, use what you have in the house.)
-2 cups chicken broth

The Directions:
Cut all veggies into 2 inch pieces. Layer in crockpot from denser to less dense veggies. Top with cut up sausage and pour broth over. Cook on low 8 hours, high on 4.

No spices needed, the spice from the sausage flavors the dish. So use your favorite spiced sausage.

ETA- DBF didn't like this, I loved it. The cooked cauliflower overtakes this, which DBF does not like. Next time I'll try different veggies.

Sunday, October 18, 2009

Azorean Spiced Beef Stew

-1 lb beef chuck stew meat
-5-6 cloves of garlic, smashed and chopped
-2 potatoes, chopped in 1 inch chunks (I used one regular potato and one sweet)
-3 green onions, chopped
-3 cups beef stock
-1 cup baby tomatoes, cut in quarters, or 2 large chopped tomatoes
-1 cup baby carrots
-2 T kosher salt
-1/2 T red pepper flakes
-1 tsp all spice
-1 bay leaf
-1 tsp cumin
-2 cinnamon sticks

Put the meat into your crockpot. Add the broth then vegetables. Stir in the salt, red pepper, all spice and cumin. Float the bay leaf on top and add 2 cinnamon sticks.

Cover and cook on low for 8-10 hours, or on high for about 6.

Monday, October 5, 2009

McCain's Ribs

Made these yesterday in the crockpot. I was told late last night/early this morning when DBF got home.... these are the best ribs ever. Spicy.

4 lbs ribs
2 TBSP garlic powder
2 TBSP kosher salt
2 TBSP pepper
3 lemons for juice (I just used the bottled lemon juice)

Mix spices together in bowl, rub on ribs and place them in the crockpot. Squirt lemon juice all over them. Cook on low 7-10 hours, high 4-6 hours.

ETA 10/18, DBF's dad dropped off a big pack of ribs and told me to make these again. LOL

Thursday, October 1, 2009

Yoga Checkin

I forgot to weigh in yesterday. I'm sure I'm up, I hate too much carp all weekend long.

I had my first Yoga class last night. I was hoping for a fun stretching/toning type class. Well we did do some... but it's more about relaxation and zen then I was hoping for. And I'm the youngest one there. A bunch of old folks... and me. I'll finish out this class, but not sure I will sign up for another session.

Wednesday, September 23, 2009

Check In 9/23

Still at 119, yay me. Still a lazy slug, bad me.

I'm signing up for a yoga class that starts next Wednesday. It's my birthday present to myself. I'm excited! I hope I gain some flexibility from it.

Wednesday, September 16, 2009

Check In 9/16

Ack! I forgot to weigh in last week. Bad me. I'm still at my warning weight of 119. I had started getting up and working out and then.... well I'm not sure what happened. I need to get back to it.

For the HOHO challenge we're going to Halloween and I'm challenging myself to take off 2 inches. Where? From all over, just 2 inches total. So I will be measuring myself tonight and will post those later.

Thigh- 19 1/4"
Butt- 36 1/2"
Waist- 31"
Belly Bulge- 34 1/2"

2 inches may be too high a goal.... we'll see.

Wednesday, September 2, 2009

Check In 9/2

Morning! I'm at my warning weight of 119 this morning. All the bad stuff I've been eating and no exercising has caught up to me. It's time to get my body moving again! I'm buying myself a yoga class for my birthday, it starts the day after my birthday. *hop*

I'm still waiting to hear from BFF if she wants to walk in SF next year or what. Meanwhile I asked my sis and she is interested in walking! Yay!

So I never did get on Sunday and post a recipe.... but here's what I made.

Veggie Chili

fresh veggies from garden ( I had zucchini and summer squash from neighbor)
2 cans diced tomatos (my garden is sad, but I did throw in a cup of my cherry tomatoes)
1 big can mushrooms
chili powder

I cooked this on high for 4 hours in the crockpot and then turned it to low and added 1 cup of bulgur. The bulgur soaked up all the liquid! I should have just put in 1/2 cup. I added some water to mine and it's a very thick chili, but good.

Wednesday, August 26, 2009

Check In 8/26

Stayed the same! I have no clue how. I ate horribly all weekend long. Camping in the rain makes it hard to not get bored and just eat whatever is around.

Guess what? We're not going anywhere this weekend! *gasp* So I will be cooking this weekend. Not sure I remember how. So hopefully you will see a recipe here on Sunday.

My heel is still acting up and I get a shooting pain sometimes, but I hope to be back into a exercise routine next week. I'm getting flabby.

Wednesday, August 19, 2009

Check In 8/19

Stayed the same this week. Need to get make in workout mode though. Getting soft and flabby.

It's been almost two weeks since the walk and I'm starting to think about whether or not I'm doing it again next year.

Camping this weekend with no internet, so no recipe Sunday.

Sunday, August 16, 2009

Breakfast for supper

Our chickens have been working overtime, we are over ran with eggs. So tonight, breakfast for supper.

Bacon Egg Quesadilla

2 fat free tortillas
3 slices center cut bacon(cooked)
1/2 cup Egg Beaters(cooked) I will be using farm fresh eggs whites
1/4 cup shredded fat free cheese

Place bacon, egg and cheese on one tortilla. Top with other tortilla and bake on 350 for 5 minutes until cheese has melted.

Due to the extreme heat, I will be warming ours up on the stove top and will be adding garden fresh tomatoes, zucchini and summer squash to mine. mmmmmmmm

Wednesday, August 12, 2009

Check In 8/12

Amazingly I stayed at 118 with all the food I consumed during the 3 Day. We'll see what next week shows, if the buffet I ate shows up then.

To see pics and a brief summary of the 3 Day, go here....

Wednesday, August 5, 2009

Check In 8/5

Still 118, yay me! Surprising considering the bad stuff I ate while in OH. But I did do my walking.

No recipe again this Sunday, I'll be in Chicago on the 3 Day!!!! Thank you to everyone for your love and support during this.

I promise to get back to cooking soon. In fact I bought the recent copy of Clean Eating and there are quite a few recipes in it that I want to try.... so stay tuned!

Wednesday, July 29, 2009

Check In 7/29

Holding steady at 118. I'm still maintaining. Yay me!

Countdown: 2 Weeks
Your Training Schedule for This Week:

Monday- Rest
Tuesday- 4 miles, Easy walking
Wednesday- 45 minutes, Moderate cross-training
Thursday- 5 miles, Moderate walking
Friday- 45 minutes, Easy cross-training
Saturday- 10 miles, Easy walking
Sunday- 8 miles, Easy walking

We're heading to Ohio on Friday for the NTA, so no recipe this Sunday.

Sunday, July 26, 2009

Potato Green Bean Salad

7 large new potatoes, peeled
1 lb string beans, ends trimmed
1 small can sliced black olives, drained
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 scallions, chopped
salt and pepper

Cook potatoes in salted water, boil string beans in other pan and run under cold water when they are done. When potatoes are done, drain and slice in large chunks.

In a large bowl, combine vinegar, oil, salt and pepper, add potatoes, green beans scallions and olives. Mix well and serve room temp.

Wednesday, July 22, 2009

Check In 7/22

Stayed the same this week. I'm sure it was all the walking, cause I didn't eat well over the weekend.

I'm happy and proud to say I earned my 18/15 sticker last weekend. Yay me! *hop* I walked 15 miles on Saturday by myself and then on Sunday I did a training walk with Vanessa, Heidi and Matt... 18 miles around Muskegon shoreline. I did pull a muscle in my left ankle, I tried really hard to keep up with Heidi the power walker... but by mile 13 I was done. I couldn't keep up with her anymore. Luckily for me (not so lucky for her) Vanessa had a blister from the day before, so she hobbled along with me way behind. LOL

Countdown: 3 Weeks
Your Training Schedule for This Week:

Monday- Rest
Tuesday- 6 miles, Easy walking
Wednesday- 45 minutes, Moderate cross-training
Thursday- 6 miles, Moderate walking
Friday- 45 minutes, Easy cross-training
Saturday- 18 miles, Easy walking
Sunday- 8 miles, Easy walking

Sunday, July 19, 2009

Cowboy Beans

Made these as a side to our burgers for dinner.

1 pound dried pinto beans, soaked overnight
1 small yellow onion, diced
1 pound lean ground beef or turkey (optional)
1 red bell pepper, seeded and chopped
1-2 tablespoons Worcestershire sauce
2 tablespoons chili powder
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1 (10-ounce) can Rotel
1-2 tablespoons apple cider vinegar
7 cups water

Pour beans into a 6 quart slow cooker. Brown hamburger and onion on the stove, and drain fat. While the meat is cooking, add the rest of the ingredients into your slow cooker. Start with 1 tablespoon of Worcestershire sauce and apple cider vinegar. Add the meat, and top with 7 cups of fresh water. Stir to combine. Cover and cook on low for 8-10 hours, or on high for about 6.

They were ok, I'm not a big baked beans person.

Wednesday, July 15, 2009

Check In 7/15

Up one to 118, not bad for having Chicago pizza and hotdogs over the weekend.

I know I haven't posted any recipes lately, my summer weekends have been sooooo busy! Right now I don't have any plans (other than some long training walks, more on those later). I think I'll be doing cowboy beans in the crockpot to go with grilled hamburgers, so there should be a recipe this Sunday!

Countdown: 4 Weeks
Your Training Schedule for This Week:

Monday- Rest
Tuesday- 5 miles, Easy walking
Wednesday- 45 minutes, Moderate cross-training
Thursday- 6 miles, Moderate walking
Friday- 45 minutes, Easy cross-training
Saturday- 10 miles, Easy walking
Sunday- 8 miles, Easy walking

Ok Saturday and Sunday last week were supposed to be my really long walks, 18/15 (I even get a sticker for completing those!). Those didn't happen since I was in Chicago with family. Vanessa from CoconutStrutters is having those training walks this weekend though (she's walking MI which is the week after Chicago, so her training schedule is one week off of mine). I'm hoping to join them for atleast one of the days. I also hope to do a really long walk in the Keens, to see if they will work. They were awesome wandering around Chicago for three days, but we didn't do major walk sessions. LOL Well 6 miles isn't tooo major, Mom.

Wednesday, July 8, 2009

Check-In 7/8

Back down to 117, TOM bloat is gone and I did rein in my mindless snacking this past week. Now I have to get back in my exercise routine, AGAIN! Gah!

Countdown: 5 Weeks
Your Training Schedule for This Week:

Monday- Rest
Tuesday- 5 miles, Easy walking Nice 5 mile walk last night after dinner.
Wednesday- 45 minutes, Moderate cross-training
Thursday- 6 miles, Moderate walking
Friday- 45 minutes , Easy cross-training
Saturday- 18 miles, Easy walking
Sunday- 15 miles, Easy walking

Most of my walking this week will happen in Chicago!!! Going there tomorrow through Saturday. *hop*

Wednesday, July 1, 2009

Check In 7/1

Up one to 119, time to pull in the reins a little.

Countdown: 6 Weeks
Your Training Schedule for This Week:
Monday- Rest
Tuesday- 5 miles, Easy walking
Wednesday -45 minutes, Moderate cross-training
Thursday- 6 miles, Moderate walking
Friday- 45 minutes , Easy cross-training
Saturday- 10 miles, Easy walking
Sunday- 6 miles, Easy walking

With traveling today and Saturday this schedule will be mixed around a little. But I will walk!

Wednesday, June 24, 2009

Check-In 6/24

Yikes, didn't have internet for most of the day at work. Poopy.

Stayed the same today for weigh in. It's hot hot hot here finally! Makes the walks a little more intersting. I'm drinking more fluids while doing them and need to find more routes with potties on them. LOL

Countdown: 7 Weeks
Your Training Schedule for This Week:

Monday- Rest Rest
Tuesday- 5 miles, Easy walking 5 miles and Shred in the a.m.
Wednesday- 45 minutes, Moderate cross-training Was a lazy butt, have a knot in my back.
Thursday- 6 miles, Moderate walking
Friday- 45 minutes, Easy cross-training
Saturday- 17 miles, Easy walking
Sunday- 13 miles, Easy walking

Wednesday, June 17, 2009

Check In 6/17

Up one to 118. This weekend is my 20th HS reunion. Woohoo? Anyway, there won't be a recipe up on Sunday, as I'll be on the road driving back from the UP.

Countdown: 8 Weeks
Your Training Schedule for This Week:
Monday- Rest
Tuesday- 4 miles, Easy walking 4 miles, nice walk
Wednesday- 30 minutes, Moderate cross-training Shred this morning
Thursday- 5 miles, Moderate walking
Friday- 45 minutes, Easy cross-training
Saturday- 15 miles, Easy walking
Sunday- 11 miles, Easy walking

Sunday, June 14, 2009

Another burger side

Southwestern Black Bean Salad
1 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomatoe, chopped
1 small hass avocado, diced
1/4 cup red onion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and fresh pepper

Combine beans, corn, tomato, onion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the fridge, 30 minutes. Add avocado before serving.

mmmmmm it's good with Baked Tostitos too.

Wednesday, June 10, 2009

Check-In 6/10

Down one to 117. Been lazy the last few mornings and haven't done the Shred. Bad me. Also haven't tried the Yoga DVD yet.

Countdown: 9 Weeks
Your Training Schedule for This Week:

Monday- Rest Lazy
Tuesday- 4 miles, Easy walking Walked 4 miles after work.
Wednesday- 30 minutes, Moderate cross-training Was lazy this morning, should do the Shred tonight.
Thursday- 5 miles, Moderate walking
Friday- 45 minutes, Easy cross-training
Saturday- 14 miles, Easy walking
Sunday- 10 miles, Easy walking

Sunday, June 7, 2009


mmmmmm I like shrimp.

Creamy Shrimp & Celery Salad
16 oz cooked shrimp, peeled
2 cucumbers, peeled and sliced
1 large celery stalk, sliced thin
1/4 cup low fat sour cream
2 tbsp lite mayonaise
2 tbsp lime juice
1 tsp Old Bay seasoning
1/4 tsp salt

Combine sour cream, mayo, lime juice, Old Bay and salt. Add in shrimp, celery, cucumbers and mix. Refrigerate 1-2 hours.

I didn't have Old Bay so I used Lawry's. mmmmm nice refreshing summer salad

Shrimp Kabobs
1/4 cup Balsamic Vinaigrette Dressing
1 lb uncooked large shrimp, peeled, deveined
1 small red onion, cut into 1 inch chunks
1 lemon, cut into 8 wedges

Thread shrimp and onions alternately onto skewers; thread lemon wedges onto the ends. Brush with dressing, grill 6-8 minutes.

We'll be having the above with grilled asparagus and potatoes for DBF and bulgur for me. mmmmmm bulgur

Wednesday, June 3, 2009

Check-In 6/3

Back down one to 118. I bought a Yoga DVD to try yesterday, but I couldn't find the DVD remote this morning when I went to try it. grrrrrrrrrrrrrrrr Not sure if I'm going to like it, it seemed a little kooky to me. I was really hoping to get Yoga for Dummies, I would think that would be less kooky? Maybe?

Here's this week's training shedule.

Countdown: 10 Weeks
Your Training Schedule for This Week:

Monday- Rest 4 miles during DD's softball practice
Tuesday- 4 miles, Easy walking Shred and abs
Wednesday- 30 minutes, Moderate cross-training Shred
Thursday- 5 miles, Moderate walking
Friday- 45 minutes , Easy cross-training
Saturday- 12 miles, Easy walking
Sunday- 9 miles, Easy walking

Sunday, May 31, 2009

Another BBQ?

I guess we're having BBQ ribs again this weekend, Grandpa bought some more to cook.

So another BBQ side and a quick, easy and cute dessert.

Texas Coleslaw
2(11 oz) cans- Mexican style corn, drained
1 (16 oz) bag coleslaw mix
1/4 cup Canola Oil
3/4 tsp ground cumin
1/2 cup chopped fresh cilantro
3 tbsp lime or lemon juice
1/2 tsp salt

Toss coleslaw mix, cilantro and corn in a big bowl. Place oil, juice, cumin and salt in a container and shake well to combine. Pour over coleslaw mixture and toss. Cover and refrigerate 1 to 2 hours to blend flavors.

Strawberries and cream
can of whip cream (fat free or light)

Cut off the top(green stem) of strawberry so it will sit flat, then x cut the bottom of the strawberry and spread slightly to look like a flower, fill with a squirt of whip cream.

Wednesday, May 27, 2009

5/27 Check-In

Up to 119, I blame the buttery nipples and BBQ ribs. *grin*

Here's this weeks training walk schedule.

Countdown: 11 Weeks
Your Training Schedule for This Week:

Monday- Rest
Tuesday- 4 miles, Easy walking walked with DD last night
Wednesday-30 minutes, Moderate cross-training Did Shred and 10 minute abs this morning
Thursday- 5 miles, Moderate walking
Friday- 45 minutes, Easy cross-training
Saturday- 6 miles, Easy walking
Sunday- 5 miles, Easy walking

Monday, May 25, 2009

Memorial Day BBQ sides

Happy Memorial Day!!!

We're BBQ ribs today and to go with I've made these two sides.

Buffalo Chicken Macaroni Salad
1/2 cup fat free ranch salad dressing
1/4 cup Miracle Whip Free
1/4 cup crumbled bleu cheese
1 TBSP Frank's hot sauce
1/4 teaspon paprika
1 1/2 cups cooked diced chicken breast
1/2 cup finely chopped celery
1/4 cup red onion, finely chopped
1 1/2 cups dry whole wheat macaroni
1 medium tomato diced

Cook macaroni, rinse and refrigerate until cold. Combine dressing, mayo, bleu cheese, hot sauce and paprika. Add chicken, celery, onion and macaroni. Mix well to combine. Stir in tomatoes. Cover and refrigerate at least 20 minutes.

Texas Caviar
2 cans drained and rinsed black eyed peas
1 red onion, minced
1 green or red bell pepper, chopped small
1 or 2 jalapeno peppers, minced
1 bottle fat free zesty italian dressing.

Combine all and marinate for several hours or overnite.

Wednesday, May 20, 2009

Check-In 5/20

WI this morning and up one to 118. I ate nachos, bar nachos. I'm lucky it was only one pound, although I could keep going up this week. Because I ate nachos, bar nachos. LOL And they were good and I only ate half of my plate, didn't over stuff myself.

Here's this weeks training schedule.

Countdown: 12 Weeks
Your Training Schedule for This Week:

Monday-Rest Walked 3 miles during DD's softball practice
Tuesday-3 miles, Easy walking Did Shred and worked in garden
Wednesday-15 minutes, Moderate cross-training Will walk 5 miles during DD's softball practice
Thursday-5 miles, Moderate walking
Friday-30 minutes, Easy cross-training
Saturday-10 miles, Easy walking
Sunday-6 miles, Easy walking

I've mixed up the days some, DD started softball practice on Mon & Wed so walking during those. Also I have a hair appointment Thursday so wouldn't have time for my walk.

Monday, May 18, 2009

Menu Software Give-away

$5 Dinners Mom is giving away Dinner Solution Software on her blog, you can create menus on a calendar and print shopping lists with just a click. It sounds like it could be an interesting tool to use. Be sure to check it out!

Sunday, May 17, 2009

Cinnamon Savory Chicken


1 1/2 pounds of chicken thighs and legs (I only had thighs)
1 tsp cinnamon
1 tsp salt
1 tsp pepper
2 garlic cloves, crushed
2 TBSP extra virgin olive oil ( I forgot this)
1/2 onion, quartered
15oz can of stewed tomatoes
1 TBSP Italian seasoning

Place chicken pieces in the center of the crockpot. Sprinkle cinnamon, salt and pepper over chicken. (I didn't measure these) Place garlic cloves, olive oil, onion, tomatoes and Italian seasoning around the chicken. (So the chicken is in the middle and surrounded by the savory)

Set crockpot on low, cook 8 hours. Serve with noodles or rice.

ETA- mmmmmmmmm very good.

Saturday, May 16, 2009

GOTR 2009 5K

I was told that DD looks exactly like me, especially in this bottom pic. LOL

Wednesday, May 13, 2009

Check-In 5/13

Back down 2 this week, the bloat is gone.

We were told to start drinking Gatorade while training, so I did last week. Oh my! I will only be using half the powder stick from now on. Soooooo bloated, I could taste the salt in it!

Here's this Weeks Training Schedule-

Countdown: 13 Weeks
Your Training Schedule for This Week:

Monday-Rest I walked 3 miles. (was off work)
Tuesday-3 miles, Easy walking Jogged 2.67 miles with Girls on The Run practice.
Wednesday-15 minutes, Moderate cross-training I ran on the treadmill for 20 minutes this morning.
Thursday-5 miles, Moderate walking
Friday-30 minutes , Easy cross-training
Saturday-8 miles, Easy walking
Sunday-6 miles, Easy walking

Wednesday, May 6, 2009

Check-In 5/6

My sore sore sore body is up 2 pounds this week. All the yard work and then jumping back into my morning workout routine (finally!) has caused sore muscles with major water retention. BLOAT! So I'm at 119, 120 was my WW goal weight so 119 is my warning number. LOL But I'm not freaked. I know why I'm high this week and no worries.

Here's this weeks training schedule for the 3 Day.

Countdown: 14 Weeks
Your Training Schedule for This Week:
Tuesday-3 miles, Easy walking
Wednesday-15 minutes, Moderate cross-training
Thursday-5 miles, Moderate walking
Friday-30 minutes, Easy cross-training
Saturday-7 miles, Easy walking
Sunday-6 miles, Easy walking

I'll probably do the long walks Fri-Sat since Sunday I'll be driving back from the UP. *waves to Mom*

Sunday, May 3, 2009


The weather here ended up being too nice to be inside. I had planned on making Heather's Beef and Bulgur Casserole, even took out a package of ground venison to use. It'll have to wait until tomorrow. We're having pizza from Sam's today, I need easy.

Beef and Bulgur Casserole

1.5 lb lean ground beef
1 large onion chopped (about 1 cup)
1 (14.5 oz) can diced tomatoes, drained
1 clove garlic, finely chopped
1 c uncooked bulgur
2 c water
3 TBS fresh or 1 TBS dried parsley
2 tsp beef bouillon granules
1.5 tsp salt
1.5 tsp fresh or 1/2 tsp dried oregano
1/4 tsp pepper
1/2 c grated FF or soy parmesan cheese

Heat oven to 350 degrees. Cook ground beef and onion in 10" skillet, stirring frequently, until beef is brown; drain. Stir in remaining ingredients except cheese. Pour into ungreased 2.5 quart casserole. Cover and bake about 45 minutes or until bulgur is tender. Stir in cheese. Sprinkle with fresh parsley if desired.

Serves 6

ETA- ok made this yesterday(Monday) it's good. I had some summer squash in the fridge to use up, so I chopped that up and added it too. Yumm. My stock of freezer lunches is back up!

Wednesday, April 29, 2009

Check In 4/29

Up one to 117, still doing well maintaining. Yay me!

Here's my Week 15 Training Schedule

Countdown: 15 WeeksYour Training Schedule for This Week:
Tuesday-3 miles, Easy walking
Wednesday-15 minutes, Easy cross-training
Thursday-5 miles, Moderate walking
Friday-30 minutes, Easy cross-training
Saturday-6 miles, Easy walking
Sunday-5 miles, Easy walking

I've signed up for area training walks for Saturday and Sunday. Saturday's is after an Outfitter's Clinic at a New Balance store in GR. They're giving us walkers 25% off, I may buy a pair of walking shoes. I have one spot that my running shoes rub on and they say your gait is very different between running and walking. We'll see.

Sunday, April 26, 2009

A Couple Mexican Recipes

The weekend snuck up on me some how and I didn't have any recipes to try. What!?!?!

So here's a couple of our favorite healthified Mexican dishes.

Walking Tacos
1lb lean ground beef(chicken, turkey or venison)
packet of taco seasoning
fat free sourcream
shredded lettuce
Baked Doritos
fat free or low fat mexican blend shredded cheese

Brown the beef and add taco seasoning. To build the taco (real walking ones would be made in chip bags, but we just use plates at home) put 16 Baked Doritos on plate, ground beef, salsa, lettuce, sourcream and cheese. Build it how you like it really.

This is Ayla's favorite dinner, she requests it often.

Breakfast Burritos
Eggbeaters or 1/2 eggs and 1/2 egg whites. ( I used 8 eggs, 4 whole, 4 whites)
turkey sausage
fat free tortillas
low fat(fat free) mexican blend shredded cheese
small can of diced green chiles

Brown sausage in one pan. Whisk together the eggs and diced green chiles (I only used 1/2 can so they weren't over powering, if you like spicy throw in the whole can), scramble cook them in another pan. When eggs and sausage are cooked you can build your burrito. Great easy breakfast that can be eaten on the go.

Wednesday, April 22, 2009

4/22 Check-In

I'm still lazy. grrrrrr Only during the week though. I get in my long walks on the weekend for training. *sigh*

I maintained this week at 116.

Countdown: 16 WeeksYour Training Schedule for This Week:
Tuesday-3 miles Easy walking
Thursday-4 miles Moderate walking
Friday-30 minutes Easy cross-training
Saturday-5 miles Easy walking
Sunday-3 miles Easy walking

This is sort of the schedule I followed last week. I did 5.5 miles on Friday and 3 on Saturday, because it was going to rain on Sunday. Have to map out a different 5+ mile walk, the one I did Friday has a not very safe spot in it. Won't be doing that walk again.

Sunday, April 19, 2009


I finally bought some quinoa to buy, it's kind of expensive... so we'll see how it goes.

Apple Quinoa Breakfast Pudding

1/3 cup quinoa
2/3 cup water
1 tsp cinnamon or apple pie spice
1 packet Equal
1/2 Granny Smith Apple, chopped into small pieces

Rinse the quinoa well in cold water. Place in a saucepan with the water, sweetner and applie pie spice. Bring to a boil, cover and simmer while you prepare apple. Add the chopped apple and continue to simmer until all liquid is absorbed.

Eh, it's ok. But I probably won't make it again. It cooked too quick or something, the quinoa and apples are still hard.

Crockpot Quinoa Casserole

--1 1/2 cups quinoa
--3 cups broth (chicken or vegetable; I used chicken)
--1 T olive oil
--1/2 t salt
--1/2 t cinnamon
--1/4 sliced or chopped almonds
--1/3 cup dried unsweetened cranberries
--handful of baby spinach
--1 cup baby tomatoes, halved or quartered depending on size
--1/2 block feta cheese, crumbled

The Directions.You are supposed to rinse quinoa. Rinse it in a fine mesh strainer until the water runs clear.Dump it into the crockpot. I used my 6qt Smart Pot for this dish.
Add 1 tablespoon of olive oil and mix it around. Add chicken or vegetable broth, the salt, and cinnamon. Stir in almonds and cranberries.Cover and cook on low for 4-6 hours, or on high for 2-4. The quinoa is done when you can fluff it with a fork and it is tender. The liquid should be pretty well absorbed, similar to how you know rice is done.

mmmmmm I have this portioned out for lunches. The above recipe is from the crockpot lady. I didn't have tomatoes, spinach or cheese. I added chopped broccoli instead and it's good.

We're having bacon burgers for supper and to go with them...

Roasted Zucchini Fries

Olive oil cooking spray
4 small zucchini, trimmed and cut into fries
1/4 tsp sea salt
ground pepper to taste
1 tbsp extra-virgin olive oil
2 tbsp Parmigiano-Reggiano cheese, finely grated

Preheat oven to 450. Line baking sheet with foil and coat with cooking spray. In a large bowl combine zucchini, salt, pepper and oil. Toss to coat. Arrange zucchini on baking sheet roast for 18-20 minutes, tossing once halfway through cooking. Transfer to plate and sprink Parmigian-Reggiano and serve.

These are ok. They never really firmed up for me though. I think my zucchini was too old. Be sure to use fresh zucchini for this.

Wednesday, April 15, 2009

4/15 Check-In and Vanity Goal

Weighed in this morning at 116, down 1. So still maintaining. Yay! Considering I wasn't totally good this past week. Onion rings at Red Robin... mmmmmmmmm But again, WW really is all about portion control. I can have things like the best onion rings in the world at Red Robin, just don't over eat on them. Eat a few, normally around 3, savor them... and my life is good.

My vanity goal? And it is totally vain, I want to get the belly pooch down so it doesn't hang over my bikini bottoms. Course that would mean I buy a new bikini. I tried some on with Ayla last weekend, but was upset about the belly pooch so didn't buy any. All of my old suits are too big, so I will need a new one when we open the pool. I was also wondering last night, if any of my summer clothes will fit. *sigh* I may have to go shopping again. I hate shopping.

The 3Day is becoming my life. Well sort of. It really is a bigger commitment than I initially thought. But I'm enjoying it so far. Saturday I'm going to a Getting Started Meeting in GR. I've been doing long walks on the weekend, and think about fundraising constantly. I have friends here looking for venues for me to have the quilt raffle.... and just helping brainstorm. I'm currently 40% of the way on fundraising. I would love to be all done fundraising by July, so July I can just concentrate on the training portion. I want to finish the walk! I want to be able to walk all 60 miles!!!

Monday, April 13, 2009

Quilt raffle coming soon.

For a sneak peek at the hanging quilt and to read my Mom's thoughts on the quilt visit me at .

Sunday, April 12, 2009

More Eggscellent Recipes

Happy Easter!!!!

These are more tips than actual recipes.

For healthier hard boiled eggs, throw out the yolk and fill with hummus.

For healthier egg salad, only use half of the yolks, use hummus instead of mayo, or wedges of Laughing Cow, or do half mayo/half fat free yogurt(greek yogurt will be thicker).


Eggbeaters Egg Salad
PAM® Original No-Stick Cooking Spray
1 cup Egg Beaters® Original (1 cup = 8 oz)
1/3 cup fat free mayonnaise
1/4 cup finely chopped celery
2 tablespoons thinly sliced green onions
1 teaspoon Gulden's® Spicy Brown Mustard
Lettuce leaves and tomato slices, optional

Spray small microwavable dish with cooking spray. Add Egg Beaters. Microwave on HIGH 1 minute; stir with fork. Microwave on HIGH an additional 45 seconds, or just until center is set. Place cooked Egg Beaters in medium bowl; toss with fork until broken into bite-size pieces. Let stand 15 minutes, or until cool. Add mayonnaise, celery, onions and mustard; mix well. Serve on lettuce leaves with tomato slices, if desired.

Makes 3 1/2 cup servings NI: Cal-61 Fat-1g Fiber-1g

Wednesday, April 8, 2009

4/17 Check In

One more week!!!!! Of tax season that is. This week has been rough. This week is always the worst.

I maintained at 117. I'm slipping on my dinner planning though. I need to get back to that. It's bad to get home after work and not sure what to make for dinner. Luckily, the house is stocked with healthy choices.... but drive through would be soooooo much easier.

Sunday, April 5, 2009

Eggscellent Recipes

Our hens have been laying machines lately. All of a sudden we had 3 dozen eggs in our fridge and I needed to use them up.

Basic Frittata Recipe

3 whole eggs
6 egg whites
chopped veggies

Combine all and fill muffin pan 3/4 way and bake at 350 for 20 minutes.

This is just a very basic recipe. Fill these with your favorite veggies or low fat sausage or ham. You can also add in fat free/low fat cheese. Great for breakfasts on the go. Just microwave to reheat and run out the door.

Chinese Fried Bulgur

1 cup boiling water
1/2 cup bulgur
2 tsp oil
2 large eggs, beaten
1/2 onion, diced
1/2 cup frozen green peas
1/2 carrot, finely diced
1 tsp low sodium soy sauce

Put bulgur in pot and pour boiling water over it. Stir, cover the pot and let sit for 30 minutes.

Put 1 teaspoon oil in a nonstick fry pan. Pour in egg and let it cook as an omelet. Remove from pan and cut the egg into slivers and set aside.

Add remaining oil to the pan. Saute the onion and carrots. When onion begins to turn golden, add the green peas. Cook until the peas are soft.

Add the bulgur and mix well. Add the soy sauce and mix well. Add the egg, mix and reheat.

OK, I don't like peas. So I'll be using leftover diced veggies from my frittatas. Red, orange and yellow peppers with onion, zuccinini and asparagus.

Wednesday, April 1, 2009

Check-in April Fools!!!!

The joke is on me, I'm up another pound. 117 I'm slowly creeping back up. I need to stop making excuses and get back into my exercise routine.

I got an email today from a local woman that is going to lead some training walks for the 3Day. Most of the walks will start right here in town! I need to put those on my calendar and get my legs moving.

Tuesday, March 31, 2009

Saving Money Tip on Ground Beef

Research from Iowa State University has shown that rinsing pan-fried ground beef with hot water can reduce the fat content by a whopping 50%. The study found that 4 ounces of 80% lean ground beef that was pan-fried, drained, blotted with paper towels and rinsed with hot water contained 121 calories and 5 grams of fat—roughly the equivalent of 95% lean beef, undrained. By comparison, 80% lean ground beef that was drained and blotted (not rinsed) provided 177 calories with 10 grams of fat. Interestingly, researchers found that rinsing 90% lean ground beef did not provide significant calorie or fat savings over the 80% rinsed beef. We recommend that readers who adopt the rinsing method use the more economical 80% lean ground beef except in recipes where blotting and rinsing are not practical, such as in meat loaf or stuffed peppers. In that case, we recommend 90% lean beef.

Sunday, March 29, 2009

Clean Eating Recipes

All of these are from the current May/June issue of Clean Eating magazine.

Yesterday for dinner we had...

Pork Fajita Casserole
1 large red onion, halved, sliced lengthwise
1/2 red bell pepper, sliced into strips
1/2 green bell pepper, sliced into strips
2 tsp olive oil
1 lb lean pork cutlet, sliced into 2 inch strips
3 large cloves garlic, sliced
1 tbsp cumin
2 1/2 tsp chile powder
3 fat free tortillas
15oz can of black beans, drained and rinsed
2 tomatoes, chopped (or can of diced tomatoes)
1/4 cup low-fat shredded cheese

Preheat oven to 350. In large skillet, saute onion and peppers in oil for 5 minutes. Add pork, garlic and seasonings. Cook for 8 minutes. In an 8x8 glass casserole dish place one tortilla on bottom and layer pork mixture, black beans and tomatoes. Repeat layers with the two other tortillas. Sprinkle the cheese on top and bake 20-25 minutes.

Possible garnishes- sourcream, avocado, salsa

You can also make it even lower in points by using chicken instead of pork.

mmmmmm good

Today I'll be making these for lunches.

Sweet Potato & Jicama Salad
2 lbs sweet potatoes, peeled and cut into 1 inch cubes
1/2 cup jicama, cut into 1/2 inch cubes
3/4 cup red onion, diced
2 tbsp garlic, minced
1 1/2 tbsp jalapeno, diced
1/4 cup fresh cilantro, chopped
5 tbsp white wine vinegar
3 tbsp extra-virgin olive oil
kosher salt and ground black pepper, to taste

Fill a large pot with 1/2 inch water and steam sweet potatoes 8-10 minutes, until softened. Mix together jicama, onion, garlic, jalapeno and cilantro in a medium bowl. When potatoes are finished, rinse with cold water and set aside to cool. Mix together vinegar, oil, salt and pepper. Add potatoes to jicama mixter, pour vinegar-0il dressing over top and stir until well combined.

NI- 140/5/4
I like this, the cilantro makes the salad. DBF didn't like it at all.

Red Pepper Tabouli
1 cup bulgur
1 tsp olive oil
2 red peppers, diced (2 cups)
2 stalks celery, diced (1 cup)
1/2 tsp dried basil
1/4 tsp seal salt
3 gloves garlic, minced
1 bunch parsley, minced

Juice 1 lemon(about 1/4 cup)
1 tbsp olive oil
1 tsp balsamic vinegar

Cook bulgur. Saute peppers, celery, basil and salt in oil for 3 minutes, add garlic and saute another 2 minutes. Mix together lemon juice, oil and vinegar for dressing. Mix bulgur and pepper mixture together, add parsley and pour dressing over. Stir gently.

NI- 93/2/4
mmmmmmm bulgur, ofcourse this is good

For dinner tonight we will be having this...

Couscous with seven vegetables and tilapia
3 tsp olive oil
3 cloves garlic, minced
1 tbsp Ras El Hanout (or Moroccan spice blend)
1 large sweet potato, peeled and diced into 1 inch pieces
2 small turnips, peeled and diced into 1 inch pieces
1 medium zucchini, diced into 1 inch pieces
2 carrots, peeled and cut into 1 inch pieces
1/4 head cabbage, 1 inch pieces
1/2 red bell pepper, chunks
1/2 cup green beans, cut into thirds
1/2 to 1 tsp hot sauce
1/4 cup raisins, soaked in 2 to 3 tbsp warm water for 10 minutes, drained
3/4 cup canned chickpeas, drained and rinsed
16 oz tilapia
1 1/3 cup whole wheat couscous
1/2 cup fresh cilantro, chopped

Ras El Hanout
1 1/2 tsp cinnamon
1 tsp ginger
1 tsp turmeric
1/2 tsp ground black pepper
1/2 tsp allspice
1 1/2 tsp ground cumin
1/2 tsp ground coriander

Mix spices all together, store in a dark dry spot. Will keep for a year. Makes 2 tbsp.

Heat oil in large stockpot, add garlic and Ras El Hanout. Quickly stir until brown. Then add next 5 ingredients. Pour in enough water to cover veggies. Cover and cook for 25 to 30 minutes, until veggies are soft. Add pepper, beans, hot sauce and salt. Cook for anohter 10-15 minutes.

Ladle out 3 cups of broth and veggies, puree in blender and add back to stew. Mix in raisins and chickpeas. Bring to a simmer and place fish on top of mixture (don't stir in). Cook covered for 10-15 minutes, fish will steam on top.

While fish is cooking, cook couscous according to box directions.

To serve, 1/2 cup couscous in bowl pour 1 cup veggie-fish mixtuer over top and sprinkle with cilantro.

NI- 260/3.5/8
And then there's this. We're not fans of Morrocan food apparently. I'm ordering pizza.

You don't have to stick to these veggies. Use whatever you have on hand.

Wednesday, March 25, 2009

3/25 Check-In

Maintained this week. I did well making food choices while away for the weekend. mmmmmmm the cosmo was yummy. *slurp*

I need to do some cooking this weekend. My freezer stash of lunches is taking a hit this week. Any suggestions? Anything you're hungry for?

Wednesday, March 18, 2009

3/18 Check In

I'm alive! Well more or less. I came down with a horrible horrible head/chest cold Sunday. I'm finally back to work and missing my bed.

Surprisingly even with this head full of snot, I lost one pound back down to 116.

I'm going to Traverse City this weekend so no recipes this Sunday.

Wednesday, March 11, 2009

3/11 Check In

I'm up two pounds this week 117. I have major TOM bloat and I finally started exercising again so water retention from muscle repair equals two pounds. No big deal.

I'm getting back into the exercise. Yay! This morning's run was awesome! I didn't want to stop and get ready for work. I love runs like that.

Any suggestions for recipes for this weekend? I've started looking but nothing is jumping out at me.

Sunday, March 8, 2009

Hope the power stays on

Yesterday was a bad day and it made me very cranky. I sure hope I get uncranky while at craft day today.

Hopefully the power stays on otherwise dinner will be ruined.

Crockpot Spicey Chicken and Sweet Potato

3/4 lb skinless, boneless chicken breasts
3 small or 2 medium sweet potatoes, pared and cut into 1" cubes
1 large onion, chopped
1 can (29 oz) salsa-style diced tomatoes with chilis (undrained)
1 tsp dried oregano leaves
1/2 tsp ground cumin
1.5 c frozen corn kernels (do not thaw)

Combine everything and cook on low.

Per serving: 270 calories; 1.5 g fat, 7 g fiber

Wednesday, March 4, 2009

3/4 Check-In

1 year ago today, I joined WW online. Today my subscription ended, I did not reup for another month. I'm on my own now. Well not really on my own, I have all the tools.

So now I start a new journey to see if what I learned stuck. Wish me luck!

Weigh in this morning and up to 115. I expected a gain since I finally got my lazy butt up in the morning and exercised a couple times. Weather has still prevented me from running though. I am so sick of this cold nasty weather. I need spring to get here soon.

Sunday, March 1, 2009

LasVegas Food

Just doesn't have the same ring as Fontana, oh well racing is in LasVegas today.

Lots of cooking today, next weekend my girls craft day is rescheduled so won't have as much.

In the crockpot I have-


3-4 lbs boneless/skinless thighs (or breasts)
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6oz) can tomato paste
fresh mushrooms, sliced
2 bay leaves
1 8 oz can stewed tomatoes with chiles (I used Italian-style stewed tomatoes instead)
salt and pepper to taste
2 cups burgundy wine (see below)
Parmesan cheese, for sprinkling before serving

Place sliced onions on bottom of crock pot. Add chicken.Stir together remaining ingredients and pour over chicken.Cook on low 7-9 hours or high 3-4 hours. Serve over pasta, with a salad on the side.
NOTE: Rather than the wine, I used 1 cup fat-free chicken broth and 1 cup aged balsamic vinegar.

The notes are from the recipe originator, I used wine.

ETA mmmmm good, very good. I served it with rice, since we had pasta for lunch.

For lunch we're about to eat this-

Baked Penne with Asparagus (from the Cleaning Eating magazine)

12 oz whole wheat penne
3/4 lb thin asparagus, trimmed and cut into 2 inch pieces
3/4 lb lean ground turkey
3 cups tomato sauce (I used two cans)
1/2 tsp dried basil
1/4 tsp garlic powder
1/3 tsp sea salt
pepper to taste
4 oz low fat mozzarella cheese grated
1/4 cup Parmigiano-Reggiano cheese, grated

Preheat oven to 350. Cook pasta acccording to box, add asparagus pieces when pasta is about a minute left to done. Drain. Brown ground turkey, add tomato sauce, basil, garlice powder, salt and pepper, simmer to heat through. Add penne and asparagus to turkey mixture. Lightly coat baking dish, layer half penne mixture top with grated mozzarella, pour rest of turkey mixture on top and top with other half mozzarella and parmigiano cheese. Bake 18-20 minutes, let set for 5-10 minutes before serving.

This made a ton, I had planned to also make this- (still will and will have a freezer full of lunches!)

Oh my, this is good. Very good. Makes a ton, I have lots of containers in the fridge and the freezer. I forgot to list up there but I added fresh sliced mushrooms to this.

Wheat Berry Chili (from Heather's Website)

1 c wheat berries
3 c water
2 tsp canola or olive oil
1 onion, chopped
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
4 tsp chili powder
1/4 tsp hot pepper sauce (such as Tabasco)
1/8 tsp black pepper
8 oz can tomato sauce
28 oz can diced tomatoes
2 c beef broth
15 oz can kidney beans
15 oz can white beans
salt, to taste

Bring wheat berries and 3 c water to a boil; reduce heat to simmer and cook for one hour until tender. Add more water during cooking, if necessary. Drain; rinse with cook water and drain thoroughly.Heat oil in large stock pot over medium heat; add onion, green pepper and yellow pepper and cook until tender, about five minutes. Add all remaining ingredients; increase heat and bring to a boil. Reduce to simmer and cook, uncovered, for one hour or until desired consistency is reached, stirring occasionally. Top with FF sour cream and/or FF or soy cheddar cheese, if desired.

ETA only had a taste of it, but it sure was good. I'm thinking it's going to be a very filling lunch.

LMAO My fridge and freezer are really full now.

Wednesday, February 25, 2009

2/25 Check In

Maintained at 114. Still a major lazy butt though.

I realized something yesterday while I was whining to someone about not having any "me" time. Working out in the early mornings, was my "me" time. It's my own darn fault I feel like I have no "me" time. So. Tomorrow morning. That's it. I'm getting up and getting back in my schedule. It's a thursday so that means Shred. That's a good 20 minute way to get back into the groove.

Wish me luck!

Sunday, February 22, 2009

Fontana Food

I think the race is in Fontana today.

Edamame Corn Chowder

4 oz Canadian bacon or ham, diced
1 medium onion, diced
2 14.5oz cans fat free chicken broth
1 red potato, diced
1/2 tsp Italian seasoning
2 cups frozen shelled edamame
1 can creamed corn
1/2 cup fat free evaporated milk (I didn't have any, used regular ff milk)
Salt and pepper

In a large saucepan, cook bacon until browned and crisp. Transfer bacon to paper towels. Pour off all but 1 tablespoon fat, add onion and cook until soft. Add broth, potato and Italian seasoning. Simmer until potato is just tender. Stir in edamame, creamed corn and milk. Season with salt and pepper. Simmer until Edamame are tender. Serve chowder sprinkled with crumbled bacon.

We had this for lunch yesterday. I would up the corn to two cans next time. Otherwise it was a yummy hearty soup for a cold and blustery day.

Party Mix

4 cups mixed Rice and Wheat Chex cereal
2 cups mini pretzels
2 TBS freshly grated Parmesan cheese
1/2 tsp garlic salt
1/4 tsp onion powder
1/4 tsp pepper
1/8 tsp cayenne pepper
1 TBS extra virgin olive oil
1 tsp Worcestershire sauce

Preheat oven to 350. Mix cereal, pretzels, Parmesan, garlic salt, onion powder, pepper and cayenne in a large bowl. Toss with oil and Worcestershire. Spread on a lightly oiled baking sheet. Bake, stirring often, until toasted 40 mintues.

Per 1/2 cup- 61 calories, 2 g fat, 1 g fiber

Ok, I had the great idea of adding roasted chickpeas for a nut to this. Great idea, but don't try to roast them and the snack mix at the same time. The chickpeas have to bake a lot longer, and my mix is a little too done. So next time I'll start the chickpeas roasting with some seasoning before I toast the rest.

Thursday, February 19, 2009

Best 100 Calorie Snacks

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

compared to:less than an ounce of some kind of packaged cookie crispy thing


Wednesday, February 18, 2009

2/18 Check In

Back down to 114. LOL no clue how. I still haven't gotten back into my workout routine. Bad me!

I didn't have any Tilapia in the freezer for tonight, so I'm making the recipe below with chicken instead. I'll let you know how we like it. Oh and I'll be using bulgur instead of brown rice. I ♥ bulgur.

Sunday, February 15, 2009

Daytona Food

Well not really. Yesterday I made BBQ venison in the crockpot. (you can use beef or pork)

BBQ in Crockpot

bottle of ketchup
can of diet cherry coke (or just diet)
worestechire sauce to taste
garlic salt
liquid smoke to taste

I didn't measure anything, just threw dashes of stuff in. Turned out very good. The coke did it's job on the venison and broke it down so it wasn't tough or gamey.

I had planned on trying a new recipe today, but our Valentine's Dinner got pushed back to today so I'll be trying this recipe later this week.

Tilapia with soy sauce & pineapple-scallion rice

1 cup brown rice
4 6oz tilapia filets
2 tbsp low-sodium soy sauce
8oz can no sugar added pineapple chunks

Preheat oven to 450.
Cook rice per directions.

Place tilapia fillets in a baking dish. Mix soy sauce with 3 tbsp pineapple juice, pour over tilapia. Season with pepper/salt. Bake 15-20 minutes.

Heat scallions in skillet for 2 minutes, add pineapple chunks and cook for 45 seconds. Fold scallions and pineapple into rice.

6oz filet and 1 cup rice- NI-Calories 250 Fat 3.5 Fiber 2

Wednesday, February 11, 2009

2/11 Check-In

I really really really need to get back on my exercise routine. I've been soooo lazy lately. Lazy and tired, very tired again today. *yawn*

Up a pound this week to 115, it's TOM and I'm extremly bloated. hmmmmm maybe that's why I'm so tired too?

Still not tracking, so obviously not doing bad on the food side. No huge gain or loss, so I think I'm eating right.

Sunday, February 8, 2009

Wahhhh no football, but food.

*sniff* Football is over. I miss it already.

Maple Dijon Chicken and Sweet Potatoes

2 breast(s) uncooked boneless, skinless chicken breast
1 cup(s) fat-free chicken broth
2 large sweet potato(es)
1 cup(s) onion(s)
2 tbsp Dijon mustard
3 tbsp maple syrup
3 clove(s) garlic clove(s)
1 tbsp bay leaf, 2 leaves
1 tsp dried thyme

Place chicken in bottom of crockpot toss with thyme, maple syrup and dijon mustart.Peel and slice sweet potato, add to pot. Add chopped onion and garlic. Pour in the chicken broth, add the bay leaves. Cook low 6-8 hours, high 4-5. Points-6

For lunches this week, I have a zero point soup brewing (stewed tomatoes, chopped zucchini, chopped squash, onions, garlic, chopped jicama) I'm going to add black eyed peas to it to add some protein. mmmmmm black eyed peas.

I had planned on making this side dish, but decided on the chicken recipe instead. I still want to try this one though.

Sweet Potato & Apples

3 large sweet potatoes, cubed
4 green apples, peeled, cored and sliced
1 large vidalia onion, cut in chunks
4 cloves garlic, sliced
salt and pepper
1 tbsp evoo

Combine all ingredients in crock pot, cook on low for 6 hours.

Wednesday, February 4, 2009

2/4 Check In

Horrible headache, getting old sucks. Weather changes never used to affect me. Now I get horrible sinus headaches everytime the weather changes. Bitter cold here today. *shiver*

Weigh in this morning and I stayed the same.

Because of the stupid headache, I didn't get up and work out. I'm getting flabby. I really need to get back into my exercise routine. I got an email yesterday that Girls On The Run starts March 16th! Time to get moving again.

Tomorrow, I WILL get up and do the Shred before work.

Wednesday, January 28, 2009

Superbowl Food!

Go Arizona!!!!

Raspberry Zinger Cake

1 pk Betty Crocker Super Moist -White Cake Mix,Dry
10 oz diet sprite
2 egg whites
1 pk JELL-O Brand Sugar Free Low -Calorie -Raspberry Flavored Gelatin
1 1/2 c hot water
8 oz Cool Whip Fat Free
1/4 c Coconut,Flakes

Combine cake mix, diet soda, and egg whites; mix well. Bake according to package directions in a 9x13 pan. Cool slightly. Pierce cake with large fork at 1/2-inch intervals. STIR boiling water into Jell-O until completely dissolved. Carefully pour gelatin evenly over cake. Refrigerate for at least 3 hours. When cake has set , frost with Cool Whip and sprinkle coconut.

16 Servings

Per Serving: 178 Cal (7% from Fat, 2% from Protein, 91% from Carb); 2 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 98 g Carb; 0 g Fiber; 3 g Sugar; 26 mg Calcium; 0 mg Iron; 229 mg Sodium; 0 mg Cholesterol

Buffalo Chicken Dip- this is in my Little Dipper Crockpot

8 oz fat free cream cheese
½ c. wing sauce, Frank’s
½ c. ff ranch or bleu cheese dressing
4 oz roasted chicken,diced canned works well

Combine all ingredients in small crock pot and cook on high. Yield: 5 servings= 195 cals, 9g fat, 0g fiber, 14 g carb, 13g protein, 1175mg sodium

Pigs in a Blanket

1 package fat free hot dogs
1 tube reduced fat crescent rolls

Cut hot dogs into 3 pieces. Cut crescent rolls into 24 pieces. Wrap each hot dog piece in a section of crescent roll. Bake per crescent roll instructions.

I'm also making salsa and quacamole to go with baked Scoops.

For lunches next week I'm making this-

Savory Bulgur and Vegetables

1 tsp olive oil
1 cup(s) zucchini, chopped
1/2 cup(s) carrot(s), sliced
1/2 cup(s) summer squash, chopped
1/4 cup(s) scallion(s), chopped
1/2 cup(s) canned chicken broth
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp garlic powder
1/4 cup(s) parsley, fresh, chopped
3 cup(s) cooked bulgur

In a large skillet, heat oil. Add vegetables and cook until crisp-tender, about 6 minutes.
Add broth, mustard, lemon juice and garlic powder; bring to a boil. Add parsley and bulgur; heat through. Yields about 3/4 cup per serving.

mmmmm I love bulgur.

1/28 Check-In

Maintained at 114 without tracking all week. Not bad. Didn't really have anything pop up to derail me though.

I'm on week two of no exercise too. I finally feel better, cold is pretty much gone. But I've been lazy. It's been so darn cold when the alarm goes off that I just snuggle back under the covers and say it's too cold. LOL I need to get back into my exercise routine.

Sunday, January 25, 2009

No Football, but there's food.

Ack. The end of football season is almost here. *sniff*

Two new recipes today. First is baked oatmeal in the crockpot. OMH Does this stuff smell awesome. I can't wait till it's done.

Baked Oatmeal in Crockpot

3 cups rolled oats (not instant)
1/2 cup brown sugar
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
1 cup fat free milk
2 eggs (or eggbeaters)
2 tsp vanilla
1/4 cup applesauce
3/4 cup dried fruit (I used raisins)

Dump all dry ingredients in crockpot then add the wet, stir well making sure the baking powder is mixed everywhere.

Cover and cook on low 3-5 hours (mine took 5), checking every so often. Done when the edges are brown and inserted knife comes out clean.

Let sit in the cooling crockpot for atleast an hour before cutting. The longer it sets the more brownie like it should be.

And that's where I am, 5 hours are up and the crockpot is off. mmmmmm Can't wait to cut into it. Seriously smells and looks like a huge oatmeal cookie.

Update! OMH just a big oatmeal cookie. So yummy.

From the WW boards here's a little bit less pointy one. The main difference is the sugar.

2 cups uncooked old fashioned oatmeal
1 1/2 tsp baking powder
1/2 tsp salt 1 cup skim milk
1/2 cup Egg Beaters (or 2 eggs or 3 egg whites)
1/2 cup unsweetened applesauce
1/4 cup Splenda
1 tsp vanilla extract
1 TBS cinnamon or apple pie spice

Preheat oven to 350* Combine wet ingredients and add dry ingredients. Bake in sprayed 8" square pan for 35-45 minutes. Keeps well in refrig. or freezer. It's good cold or warm.

Variations are adding canned pumpkin, mashed bananas or frozen blueberries with 2 oz of fat free cream cheese.

For dinner tonight we're having Heavenly Hamburger Casserole from the WW boards.

Heavenly Hamburger Casserole

1 lb extra lean ground beef
1 clove garlic, minced
25 oz tomato sauce
1 tsp sugar
4 oz ff sour cream
8 oz ff cream cheese
6 green onions, sliced
8 oz egg noodles
1/2 cup ff shredded cheese

Brown burger with garlic, drain. Add tomato sauce, sugar and salt. Simmer 30 minutes. While that is simmering, cook noodles. Layer noodles in bottom of 13x9 pan (spray pan), mix sour cream, cream cheese and green onions and spread over noodles. Spread meat sauce over that and top with shredded cheese. Bake 350 for 40 minutes.

ETA- dinner is over. Phil liked this, I thought it was alright. He likes ghoulash, I do not. So there ya go. It's kind of a ghoulash dish but slightly better. LOL

Wednesday, January 21, 2009

1/21 Check-In

Interesting week, started out eating quite a lot of weekly points and ended it with a stomache virus. I was curious to see what the scale would say this morning. The scale says I maintained.

There's a horrible stomache virus going around everywhere. If you get it try to drink liquids (when you can) and snack on bland food when your tummy comes back around. But don't try snacking too early, my virus lasted 2 days. The normal seems to be 2-3 days.

Diet Squirt was my bestest friend in the world for 2 days. LOL

Sunday, January 18, 2009

Yay Arizona!

Congrats to the Arizona Cardinals on going to the SuperBowl.

Over indulged in rum last night so not much cooking going on today. Felt icky all day. All I made today was spicy BBQ chicken thighs in the crockpot.

Package of thighs
low cal BBQ sauce
Frank's red hot sauce

Layer thighs in crockpot and top with BBQ sauce and dash of hot sauce. They turned out very good. Not too spicy, but with a little kick.

Wednesday, January 14, 2009

1/14 Check-In

Not feeling well again today. This cold weather has zapped me. -7 with the windchill today and I have to drive north to client's this morning.

I'm back up a pound to 114 this week. Adding the peanut butter and english muffin to my breakfast or a snack was a good idea.

I haven't worked out since Sunday when I tried to do a run and only did 20 minutes. I felt better the last two days, so I was going to get up today and workout. But when the alarm went off if felt like I had an elephant on my chest (and no it wasn't P *snort*) and my head was pounding.

I had planned on starting the exercise tv two weeks new you plan. You can download the schedule on and then the shows are on onDemand (if you have Comcast). I guess we'll see how I feel tomorrow morning.

Sunday, January 11, 2009

Lunch Tote Giveaway

Need a new lunch tote? What's the best way to save money while eating healthier? Pack your own lunch!

Head over to to enter for a chance to win a new lunch tote.

Also check out her great $5 dinners.

Playoffs Food

First I have to say, Yay Augie!!!! Go Ravens! Go Ravens!

Feeling a little under the weather this weekend. I did get up and try to run, but only did 20 minutes. I'm too busy at work to get sick, so going to take it easy today.

I have dinner going in the crockpot already, it looks good enough to eat right now.

Fall/Winter Casserole

--1 pound sausage (I used extra lean kielbasa)
--1 large, or 2 small apples, chopped (no need to peel)
--1 yellow onion, chopped
--1/2 cup chopped carrots
--3 cups already cooked bulgur(or brown rice)
--1/2 cup raisins
--1 T dried parsley flakes
--1 T brown sugar
--1/2 tsp allspice
--1/2 tsp cinnamon
--1/4 tsp black pepper
--1/3 cup chicken broth or water (I used water)

The Directions.

The amount of ingredients fit nicely in a 4 quart crockpot. Dump all the ingredients into the crock, and stir well.Cover and cook on low for 5-7 hours, or on high for 3-4.

Since I'm taking it easy no other cooking going on, but I wanted to share some budget friendly healthy breakfasts. So often we buy the prepacked foods because they are easy. But it's actually just as easy to make your own and it's better for you.

Fat Free Yogurt with Berries

--big container fat free plain yogurt
--one box sugar free/fat free cheesecake pudding mix

Mix the two together and divy out into containers for breakfast for the week. I also top mine with frozen berries. They thaw and melt into the yogurt and add even more flavor. sooooooo good (Add 1tsp of oil if on WW also.)

Cinnamon Oatmeal with berries

--old fashioned rolled oats
--frozen berries

Microwave 1/2 cup rolled oats with 1 cup water for 1 minute. Add in berries and cinnamon, microwave for 30 seconds, stir, microwave another 30 seconds.

I also like to top this with a cut up banana. Good filling warm breakfast and it's cheaper and better for you than buying those flavored oatmeal packets.

Wednesday, January 7, 2009

1/7 Check-In

Quick update, busy day again at work.

Down one pound to 113! I eat! I eat all the time. Even snuck in Sees candy and nuts. *shrug*

Sunday, January 4, 2009

Play Offs Football Food

Even though my team isn't in the play offs, I'm still watching.

Saturday we had cheese sausage balls. They were ok. P says they need a kick of peppers next time.

Sausage-Cheese Balls
3 cup(s) Bisquick Reduced-Fat Baking Mix
1 pound(s) raw turkey sausage
4 cup(s) shredded fat-free cheddar cheese
1/2 cup(s) grated Parmesan cheese
1/2 cup(s) 1% low-fat milk
1/2 tsp McCormick Rosemary leaves
1 1/2 tsp McCormick Parsley flakes

Heat oven to 350. Lightly grease jelly roll pan. Mix all together, shape into 1 inch balls. Place in pan. Bake 20-25 minutes. Makes 100

So next time I make them, I'll add chopped jalepeno.

This morning we had breakfast waiting for us when we woke up.

Overnight Sausage and Potato Breakfast
1 yellow onion- chopped
bunch of red potatoes- chopped
1 package turkey breakfast sausage links

Before going to bed mix chopped onion and potatoes with 1 TB of oil in crockpot, top with sausage links and season with salt and pepper. Cook on low 8 hours.

What's not to like? Meat and potato breakfast. LOL

Today I'm making a Core meal to have for lunches this week.

Core Mix
1 can black beans drained and rinsed
1 can corn drained
1 can stewed tomatoes drained and cut up
1 bag brown rice, cooked (not sure what a bag means, I'll be using the bulgur to try)
1/2 lb low fat burger (I'll be using venison burger)

Brown meat(or go meatless), then add the cans of veggies, stir in rice at the end. Can add salsa or cheese if you want (but watch the cheese, cheese isn't Core).

ETA: 1 cup rice or bulgur will do. mmmmmm bulgur, I like it. Also like this mix. Very yummy. I seasoned the venison with taco seasoning. *burp* Extremely filling!

Thursday, January 1, 2009

Happy New Year!

Did you know that you're supposed to eat black eye peas today to have good luck all year long? I never knew that. Thanks to the crockpot lady I have a yummy way to eat them.

Black eyed pea soup
--1 pound dried black eyed peas
--1 pound spicy chicken sausage
--6 cups chicken broth
--1 yellow onion, diced
--1 cup diced carrots
--1 cup diced celery
--4 cloves garlic, diced
--1/2 tsp Italian seasoning
--1 tsp kosher salt
--1/2 tsp black pepper
--Tabasco sauce (to add at the end to taste) I totally forgot this part. I didn't need it.

The Directions.
Soak your beans overnight. (or if you waited until NYE to buy them, forget about it. The shelves are empty and use 2 cans drained) Drain and pick out the undesirables (broken, discolored beans) in the morning.
Use a 5 to 6 quart crockpot. This will serve about 8 people. Dice the veggies, and dump them into your crockpot with the pre-soaked beans. Add sliced sausage. Pour in broth, and stir in Italian seasoning, salt, and pepper.Cover and cook on low for 8 hours, or on high for about 6. Before serving, use a stick blender to smash up about 1 cup of beans. If you don't have a stick blender, scoop out 1 cup of beans, blend them in a traditional blender, and add back to the soup. Don't blend too much---just enough to get the broth thicker and creamy-looking.Ladle into bowls, and add Tabasco sauce to taste.

I really need to get one of those immersion blenders. I smooshed some of the peas, but my soup was more a broth not thick. It was very yummy though.