Tuesday, April 27, 2010

23 Weeks

Countdown: 23 Weeks

Your Training Schedule for This Week:

Monday Rest I ran 3 miles with GOTR
Tuesday 3 miles Easy walking
Wednesday Rest
Thursday 3 miles Moderate walking
Friday 30 minutes Easy cross-training
Saturday 4 miles Easy walking
Sunday 3 miles Easy walking

Saturday, March 27, 2010

Baked Chicken with Dijon & Lime

This sure smells good, it's in the oven right now.

8 small chicken thighs, skin removed
3 TBSP Dijon mustard
1 TBSP light mayonnaise
1 clove garlic, crushed
1 lime, squeezed and lime zest
3/4 tsp pepper
dried parsley

Preheat oven to 400. Place thighs in large bowl, season with salt. In a small bowl combine Dijon, mayo, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, toss well to coat.

Spray a large baking pan, place chicken in single layer and top with dried parsley. Bake 30-35 minutes.

210 Calories for 2 thighs

Tuesday, March 2, 2010

Cheap Coleslaw Mix

I bought a huge bag of coleslaw mix at Sam's Friday for $1.50.... yes $1.50.

I made Texas Coleslaw with it and tonight made this.

Inside Out Eggrolls

4 oz skinless, boneless chicken breast shredded
1/2 bag coleslaw mix(4 cups)
1 tsp sesame oil
1/4 white onion, chopped
1 clove garlic, minced
1/2 tsp fresh ginger
salt, soy sauce

Heat sesame oil, add onions. Cook 5 minutes, add garlic and ginger saute 30 seconds. Add in coleslaw and soy sauce, cook until cabbage wilts, add in chicken. Season with extra soy sauce if needed.
Split it in half. NI 124/3/3

I still have some mix left. Any ideas?

ETA: OMH! Is this good. Forget about figuring out what to do with the rest of the mix. I'm using it to make more of this stuff. Oh and just a FYI- I didn't have soy sauce. *gasp* This is made without soy sauce or the fresh ginger and it is awesome!!!!

Monday, February 22, 2010

Immunity Blend Veggies

1 head cauliflower
1/2 bag baby carrots (or 3 cups chopped carrots)
1/2 cup dried cranberries
salt and pepper to taste

Chop up cauliflower head and place in baking dish with carrots and cranberries. Salt and pepper to taste.
Bake 400 degrees for 30-40 minutes.
Number of Servings: 4

NI 122/.7/7

I tried the Green Giant of this and it was good, but too small! I wanted more! The GG one has a light butter sauce, if you have to have butter try a butter spray on it.

Thursday, February 11, 2010

Chili Lime Pork Loin

From AllYou Eat Well Save Big.

1 1/2lb pork loin
salt and pepper
1 tsp chili powder
1 TBSP fresh lime juice
1 tsp soy sauce
1/2 tsp sugar

Preheat oven to 400. Pat loin dry and season with salt and pepper. Mix chili powder, lime juice, soy sauce and sugar. Rub mixture on loin. Roast for 20-25 minutes.

Cost per serving $1.56
NI 182/9/0

OK that's the original recipe. I had country ribs and threw them in the crockpot with the seasoning and cooked on low 9 hours. Yummy!

Sunday, February 7, 2010

Fruity Hot Chicken

mmmm I served this with bulgur.

4 chicken breast halves
1 jar mixed fruit in light syrup
red pepper flakes
salt & pepper to taste

Place all in crockpot and cook on low 6 hours. Shake lots of flakes if you want your tongue to go numb, or just a few for a little hint of hot.

NI 179.8/1.5/1 and very cheap

Laughing Turkey Rollups

1 package turkey bacon
1 wheel laughing cow cheese (8 wedges)
1 can Rotel

Spread 1/3 of wedge on slice of bacon, roll up and place in shallow baking dish. Top all the bacon rollups with a drained can of Rotel. Bake at 375 for 15 minutes.

Enjoy for the SuperBowl with all the other goodies... atleast we will be!

NI for one rollup 47.5/3.2/0

Thursday, February 4, 2010

CrockPot Chicken Broth

I've been planning on doing this forever... well tonight is the night. I'm getting a rotesierre chicken tonight for supper, tonight I will NOT toss out the carcass.

1 chicken carcass
2 carrots
3 celery stalks
1 onion
1 bay leaf
1 teaspoon dried thyme, basil and/or sage
1 teaspoon whole peppercorns

Break some of the chicken bones.
Chop (no need to peel) the carrots into large chunks.
Chop the celery and the onion as well.
Put all the ingredients in a slow cooker. Any size will do, but preferably at least 4 quarts.
Fill the crockpot 3/4 full with water, cover, then set for 10 hours on low.
After 10 hours, add salt if you wish, then turn the crockpot off and let the broth cool for half an hour.
Strain out the meat and vegetables and discard them.
Chill the stock in the fridge overnight and skim off the fat.
Put the stock in baggies, label with date and amount, then freeze.

I will let this cook over night and then chill it tomorrow for fat skimmage. ewwwww LOL So by tomorrow night I should have nice freezer portions of fat free chicken broth to use in recipes instead of spending over $1 a can right now.

Monday, February 1, 2010

Gooey Pork Chops

These were good. Very good. I was told a number of times during dinner last night that I can make these again. LOL

6 lean-cut boneless porkchops
1 can 98% fat free cream of mushroom soup
worcetershire sauce (Yes I'm sure I spelled that wrong)
1 packet dry onion soup mix, like Liptons
garlic powder
onion powder
black pepper

Spray baking pan with non-stick stuff. Rub garlic, onion and pepper on chops; place in baking pan. (no real measurements, I just sprinkled it on) Sprinkle chops with worcetershire, no measurements again if you like worce sprinkle lots, if you don't sprinkle little. Pour mushroom soup over chops and top with onion soup mix.

Bake 350 for 1 hour.

Sunday, January 31, 2010

Provencal Chicken & Beans

Today's recipe comes from Sparks.

24 oz boneless, skinless chicken breast
1 yellow bell pepper, diced
1 red bell pepper, diced
1 (16 oz) can cannellini beans, drained and rinsed
1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
1 dash salt
1 dash black pepper
2 t dried basil
1 t dried thyme

Place all ingredients into a slow cooker, stir and cover with lid; cook on low heat for 7 hours. If you are running late, the mixture will hold for 8 hours, so don't rush.
Makes 6 one cup servings.
NI 212.8/1.5/4.9

I will probably cook up some bulgur when I get home later to go with this.

I don't have a price for serving for this, but it was pretty cheap.

Friday, January 29, 2010


My treadmill wouldn't work this morning. Everytime I stepped on it, the belt stopped. Wahhhhhhh I haven't gained that much weight back! And besides it wasn't my fault! It was that stupid Yaz pill the Doc put me on. That stuff is nasty and I'm still trying to get it out of my system. Thank goodness the boobpain finally went away from it.

According to Google, it's not my rearend. The belt is old and worn, and needs to be replaced.

I hope this is an easy thing.

Sunday, January 17, 2010

Bacon Bean Dip

mmmmmm we just enjoyed this during the Vikings/Cowboy game.

2 slices center cut bacon
4 garlic cloves, minced
1/3 cup fat free chicken broth
1 can cannellini or great northern beans
1/4 cup chopped green onions
1 TBS fresh lemon juice
1/2 tsp hot sauce
1/8 tsp salt
1/8 tsp paprika
1/8 tsp crushed rosemary

Cook bacon until crisp, remove bacon and set aside. Add garlic to drippings in pan, cook 1 minute. Add broth and beans, bring to boil and then simmer for 10 minutes.

Combine bean mixture, bacon and remaining ingredients in a food processor and process until smooth. (can reserve the bacon to chop and place on top too)

So good!

Thursday, January 14, 2010

Sweet and Sour Brisket

Made dinner in the crockpot today, another new recipe from All You's Eat Well Save Big Cookbook.

1 28 oz can crushed tomatoes
1 onion, thinly sliced
2 cloves garlic, finely chopped
1/2 cup raisins
1/4 cup packed light brown sugar
2 TBSP fresh lemon juice
2 1/2 lb flat-cut brisket, treimmed
salt and pepper

High 5-6, low 8 hours.

NI 355/13/2

I used venison instead of a brisket. Turned out well.

According to All You serving cost is $2.12.

Sunday, January 10, 2010

Spicy Chicken Stew

Hi. I'm back.

Back to healthy eating and healthy recipes. Also trying to keep the meals inexpensive. Today's recipe is from the new All You Eat Well, Save Big Cookbook.

2 baking potatoes, peeled and chunked
1 10z frozen corn
2 stalks celery, chopped
2 carrots, peeled and chunked
1 onion, thickly sliced
2 cloves garlic, minced
1 12.5 oz jar salsa
2 tsp salt
1.5 tsp ground cumin
1 tsp chili powder
.5 tsp pepper
1 skinless, boneless chicken breast
4 skinless, boneless chicken thighs
2.5 cups chicken broth

Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chili powder and pepper. Distribute chicken pieces on top of veggies and pout broth over chicken. Cook on high for 4 hours, low for 6. (My chicken is frozen, will be cooking on low for 8 hours)

When chicken is cooked, shred and stir into stew.

Can be served with corn tortillas strips (stirred in), or topped with any faves like cilantro, avocado, lime, sour cream....

As is the NI is 305/5/6 (serves 6) and according to AllYou $2.22 per serving. Not sure what my cost is... I had frozen chicken ready to use. Actually I had everything for this in my cupboards. I love that. Cheap easy meal.