Sunday, February 28, 2010

STRAWBERRY ANGEL FOOD TRIFLE

  • 4 cups cubed angel food cake
  • 1- 8 oz box sugar free strawberries Jell-O
  • 1-large Pkg vanilla pudding sugar free
  • 1/2 of an 8 oz. container Cool Whip Lite
  • 2 Cup sliced strawberries

Make FF pudding mix according to directions. Just before you start to assemble the trifle, fold together the pudding and Cool Whip. Find a pretty, clear glass bowl, and layer trifle. Alternate several layers of cut up cake and strawberries.

Mix Jell-O with 2 cup of hot water. Pour over cake and berries . Cool . Next pour pudding and Cool Whip mix over the trifle and garnish with a couple of strawberries. It's a beautiful dessert, and you can serve after cooling but its really better the next day.

12 1-cup servings, 3.5 POINTS each

Hmmm . . . .

I am wondering whether I should be more aware of the portion sizes of the low fat, whole foods, plant based diet I am on. I know that Dr. McDougall says you don't have to, but it seems to me that too much of anything can be a bad thing. I am thinking that maybe I can eat these same foods but use Weight Watchers to track how much I am eating. I mean, my veggies would still be 0 points but then I would be able to be more aware of the amounts of rice and potatoes I am eating. It wouldn't be so much of a change in eating as just being more aware of what I am eating. Sticking to the same foods, just tracking them.

Today I through some things in a pot for a quick lunch and it was yummy. I took one pot and put in a can of diced tomatoes, one chopped jalapeno, a can of corn, chopped mushrooms, two tablespoons of tomato paste and a can of beans. I heated it thr0ugh and it was YUMMY.

For supper, I put potatoes, cabbage and carrots in a roasting pan with some veggie broth and slow cooked it until it reached a hash-like consistency. I added some extra salt and it was a yummy supper.

Saturday, February 27, 2010

Saturday Stuff

I love that I have been saving leftovers of soups and chili's. It is so nice when I have baked potatoes made ahead in the fridge, I can just heat up the soup and pour it over the warmed up potatoes. Mmmm . . . soo good. And creamed corn is really really yummy over baked potatoes.

I have a renewed sense of purpose with this. I know that I am doing so well on this plant-based, low fat whole foods diet. I know that I will lose weight and there is no healthier way of eating than this one. So, I won't let a gain of 1.8 lbs get me down. It could be anything, but it was probably hormones. I am shaking it off and moving on.

I did try something today that I really liked. I cut up an apple, and put cinnamon and sugar free syrup on it. I stirred it together and the sprinkled a little oats on it. Pop into the microwave for a few minutes and presto! You have a yummy apple treat.

BASQUE CHICKEN

  • 4 slices cooked Canadian-style bacon, crumbled
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 medium onions, sliced
  • 1 medium sweet red pepper, seeded and sliced into thin strips
  • 1 medium yellow pepper, seeded and sliced into thin strips
  • 3 medium garlic cloves, minced
  • 1/2 cup wine, white
  • 14 1/2 oz canned diced tomatoes, drained
  • 1 tsp dried thyme
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • 2 cup cooked white rice
Coat a Dutch oven with cooking spray. Cook chicken over medium-high heat until no longer pink in center, about 4 minutes. Remove and set aside.

Reduce heat to medium. Add onions and peppers; cook until soft, 5 to 7 minutes, stirring

frequently. If necessary, add water to pot to keep onions from burning. Add garlic and cook 1 minute more.

Add wine, tomatoes, thyme and reserved bacon and chicken. Bring to a boil. Reduce heat to low; simmer until chicken is cooked through, about 5 minutes. Season to taste. Serve over the white rice.

Serves 4, 7 POINTS per serving

Friday, February 26, 2010

TERIAKI CHICKEN

  • 4 chicken breasts
  • 6 TBS soy sauce
  • 6 TBS honey
  • 3 TBS white vinegar
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground allspice
  • 1 tsp pepper
Preheat oven to 375°. Combine soy sauce, honey, vinegar, thyme, paprika, cayenne pepper, allspice and pepper in a shallow baking dish; mix well. Pierce both sides of each chicken breast w/a fork. Place in baking dish; turn chicken several times using tongs. Bake chicken, basting several time with sauce, for 30 min. Serve over rice or chill breasts and slice into thin strips for chicken salads or wraps.

4 servings, 5 POINTS each

Weekly weigh-in

I am up this week. I know that my monthly visitor is probably playing a big part of that, but it is still disheartening to see. I will stick to this because this a healthy way to eat. I need to do this so that I can be a healthier me for myself and for my kids. One bad week won't stop me.

On a side note, I tried baked potato with creamed corn over it yesterday and that was YUMMY!!!

Thursday, February 25, 2010

FAUX EGG MCMUFFIN

  • 1/4 cup Egg Beaters (or 3 egg whites) = 1 point
  • small English muffin = 2 points
  • Kraft 2% sharp cheddar cheese = 1 point
  • 1 slice lean Canadian bacon = .5
Press the slice of Canadian bacon down into a small microwave-safe cup or bowl. Pour the Egg Beaters over. Cover loosely with a piece of plastic wrap. Microwave on high for about 1 minute or until the egg foams up and gets solid. (It will look like it's exploding out of the cup, which is why you need the plastic wrap. But the plastic wrap should be loose so steam can escape.) Remove the plastic wrap and put the cheese slice on top of the egg, folding the corners in to make it fit. Toast the English muffin. Run a spoon around the edge of the egg to loosen and plop onto the muffin bottom. Top with the muffin top.

1 serving, 4.5 POINTS

This is a very filling breakfast and a lot more points friendly than the 8-point McDonalds variety!

roasting supper

Kind of a lazy day today. I do plan on getting a few things around the house done. It is nice to be making this house more and more the way I want it to be.

I haven't been able to do my exercise DVD's because just when I got them out to do them, one of the kids stuffed something in the DVD player and now it is jammed and it won't open.

I am still considering supper tonight. I am thinking about baking some potatoes and roasting a squash and having creamed corn with baked potato and squash. I will bake extra potatoes and have those for other days.

Weigh-in is tomorrow and I am a little nervous. I have had such yummy comfort food this week it feels like the food has been too yummy and filling to be helping me lose weight. But at least I know whatever happens, I am eating very healthy. You can't get much healthier than a low fat, plant based, whole foods way of eating.

Wednesday, February 24, 2010

IMPOSSIBLE COCONUT PIE

  • 1/2 cup LF margarine (like Shedd Spread)
  • 2 cup 1% milk
  • 1 cup sugar
  • 2 eggs
  • 1 - 4 oz. container Egg Beaters
  • 1/2 cup flour
  • 1/4 tsp. salt
  • 1 cup coconut /or crushed pineapple
Pre heat oven on 350 degrees. Spray Deep Dish 10" Pie Plate with Pam. Place ingredients in a blender. Mix thoroughly. Pour mixture into dish...bake for 40 minutes. Or until knife inserted into center comes out clean. This pie will "puff up" while baking, but will settle once out and cooling on counter.

8 servings, 5 points each

Busy Day

I was really active today getting lots and lots done. I am slowly trying to get this house in order. It is difficult because I keep forgetting that it hasn't been that long since my c-section and I keep hurting myself by over-doing it. But in the end, I sit there hurting but glad that one more thing is checked off my near insurmountable list of things to do.

I made pea soup for my supper tonight. It was YUMMY!!! It was simple, just peas, veggie broth, bay leaves, garlic, onion, potato and carrot. I pureed it when it was done and I thoroughly enjoyed it. It did NOT feel like diet food at all.

Tuesday, February 23, 2010

realizations

I have to say I LOVED yesterday's curry. I had it with rice last night and that was pretty good but today for lunch I had it with Sweet Potatoes and that was FABULOUS!!!! MMMM . . .

One thing I have realized is that the trick to me for staying with a good healthy eating plan is to not feel deprived. If I spend all my time looking and yearning for the food I am cooking for my family, I won't stick with this long term. But I am not feeling deprived. Eating the lunch I had today felt luxurious. It was creamy and spicy and yummy. I didn't miss the fat and meat at all. It was just a wonderful comfort food that I LOVED!

I am planning on making a hash with cabbage, potatoes and carrots. I may even make some Rich Brown Gravy to go with it. Sounds yummy to me.




RICH BROWN GRAVY

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: makes 6 cups

1/4 cup water
1 onion, chopped
1 cup whole wheat flour
5 1/2 cups water
1/2 cup soy sauce
fresh ground pepper to taste

Place the 1/4 cup water and the onion in a medium saucepan. Cook, stirring occasionally until onion softens, about 5 minutes. Add the flour and mix in well. Continue to cook for another 3 minutes, stirring constantly. (This will toast the flour and give it a rich flavor.) The flour and onions will clump together. Add the remaining water and soy sauce. Cook for another 5 minutes, stirring frequently. Remove from heat. Blend in batches in a blender jar until smooth. Place in a clean pan. Cook over medium heat, stirring frequently, until gravy thickens, about 10-15 minutes. Season with fresh ground pepper to taste.

Hint:
If the gravy fails to thicken to your satisfaction, you may want to add an extra thickener to the gravy. Use a mixture of 2 tablespoons cornstarch mixed in 1/4 cup cold water. Add a small amount to the gravy while stirring until it is thick enough for serving.

LIGHT CHEX MIX

  • 3 cups Rice Chex
  • 3 cups Corn Chex
  • 3 cups cheerios
  • 3 cups pretzels
  • Butter cooking spray
  • 2 tsp Worcestershire sauce
  • 2 tsp butter flavored sprinkles
  • 1/2 tsp garlic powder (or more)
  • 1/2 tsp seasoned salt
  • 1/2 tsp onion powder (or more)
In 15" x 10" x 1" baking pan, combine cereals & pretzels. Lightly coat with a butter cooking spray, drizzle with Worcestershire sauce. Combine remaining ingredients & sprinkle over cereal mix. Bake at 200 degrees for 1 1/2 hours, stirring every 30 minutes. Cool. Store in airtight container.

12 1-cup servings, 2 POINTS each

Monday, February 22, 2010

Curry Supper

I did okay today but I kept getting busy and forgetting to eat. I don't like to do that. I did eventually eat a nice bowl of oatmeal with mixed berries.

Tonight I am having Curry:

Curry

1 lg onion, finely diced
4 cloves garlic, crushed and minced
2 TBSP curry powder
1 can diced tomatoes OR 4-5 fresh tomatoes, diced
1 can white beans, drained OR 2 c. cooked
2 TBSP (heaping) mango powder (optional, but it adds tang)
a handful of cilantro leaves, torn

saute the onion and garlic together in 3 TBSP water until translucent. Add the curry and stir. Allow to blend and heat through. Put the tomatoes in and stir to combine. Add the mango powder and stir to combine. Drain the beans and add to the sauce. Mash it all together with a potato masher. For smooth sauce, put in blender or use hand blender, and blend til smooth, then heat through.

serve over brown rice, and serve with roasted cauliflower and broccoli

UPDATE: I really enjoyed this. It is definitely going to make another appearance in my menu plan. It was super-easy and made enough that I will be having leftovers tomorrow.

CLASSIC PECAN PIE

Crust:
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup fat-free milk
  • 1 tablespoon butter or stick margarine, melted
  • Cooking spray
Filling:
  • 1 large egg
  • 4 large egg whites
  • 1 cup light or dark-colored corn syrup
  • 2/3 cup packed dark brown sugar
  • 1/4 teaspoon salt
  • 1 cup pecan halves
  • 1 teaspoon vanilla extract
Combine flour, granulated sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add milk and butter; toss with a fork until moist. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap. Fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under and flute.

Preheat oven to 350 degrees. To prepare the filling, beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) at medium speed of a mixer until well-blended. Stir in the pecan halves and the vanilla extract. Pour the mixture into the prepared crust. Bake the pie at 350 degrees for 20 minutes, then cover with foil. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Do not over bake. Cool pie on a wire rack.

Yield: 10 servings.

CALORIES 288 (29% from fat); FAT 9.2g (sat 1.5g, mono 5.1g, poly 2g); PROTEIN 4.3g; CARB 48.1g; FIBER 1g; CHOL 25mg; IRON 1.1mg; SODIUM 253mg; CALC 52mg

POINTS = 6.3 per slice

Sunday, February 21, 2010

Nutrition Guidelines For Reversing Heart Disease, Weight Loss and General Great Health

Fat — No more than 10% of calories are from fat. This is achieved by not adding any fats, oils, seeds, nuts, avocados, coconut and olives to a mostly plant-based diet. The 10% of calories from fat comes from fat that occurs naturally in grains, vegetables, fruit, beans, legumes and soy foods.

Cholesterol — No more than 10 milligrams of cholesterol per day. To meet this goal, non-fat dairy products are limited to 2 servings per day. Non-fat dairy products are optional. Soy products can be used instead of dairy products because they are cholesterol free.

Animal Products — Meat, poultry, fish and any products made from these foods are eliminated. Non-fat dairy foods (no more than 2 servings/day) and egg whites are included.

Calories — Unrestricted unless weight loss is desired. Small frequent meals spread throughout the day help avoid hunger and keep energy levels constant. Portion control will assist in reaching and maintaining a healthy body weight and controlling blood sugar levels.

Sugar — Permitted in moderation. No more than 2 servings/day including non-fat sweets. A serving is equivalent to 1 tablespoon or 12 grams of sugar.

Caffeine — None allowed, including regular and decaffeinated coffees and teas, chocolate, cocoa, and regular or decaffeinated dark colas, with the exception of green tea. Green tea is allowed because, although it has some caffeine, it is rich in polyphenols, which are potent
antioxidants. People with arrhythmia should consult their doctor before consuming any caffeinated beverage. Naturally caffeine-free herbal teas, grain-based coffees (i.e. Postum, Caffix and Roma), carob powder, Sprite, 7-Up or Ginger Ale are suggested as alternatives.

Sodium — Moderate salt use, unless medically indicated otherwise.

Alcohol — Allowed in small amounts but not encouraged. If consumed, enjoy one serving a day: 1.5 ounces liquor, 4 ounces wine or 12 ounces beer.

Soy — One serving per day of a “full-fat” soy food. A full-fat soy food is one that contains greater than 3 grams of fat per serving, with none of the fat coming from added fats or oils. Always read the label for portion sizes and ingredient content.

Supplements — A low dose multivitamin and mineral supplement with B-12 (without iron, if not of childbearing age), fish oil and, possibly upon the advice of a physician, calcium supplements. Antioxidant vitamins and folic acid are optional and are based on health history and nutritional intake of these nutrients.

Guidelines for Prevention of Heart Disease

The guidelines for Prevention are very similar to those above with a few modifications.

Healthy individuals, who want to prevent disease and achieve or maintain a healthy weight, can add some of the following to their diet.

Higher fat-foods, such as nuts and avocados and plant oils low in saturated fat and high in omega-3 fatty acids (e.g. canola oil) can be added occasionally.

Non-fat dairy products and egg whites can be included to provide excellent-quality protein and important vitamins

However, if you are working toward losing weight and sustaining a healthier, target weight, these allowances could also be sources of unwanted calories and fat. Remember to keep your meals balanced and varied so as to keep your diet both interesting and delicious. If you follow the program outlined here, you are likely to reach a more naturally healthy weight.

Refried Bean Soup

Good day today. I actually got 4 hours of sleep in a row at one point. Then Princess Sleeps-a-lot woke me up every hour after, but getting 4 hours in a row felt like a gift.

I had Refried Bean Soup for lunch and supper.

Refried Bean Soup

1 can fat free refried beans
1 can diced tomatoes
1 can corn
1 tablespoon dehydrated onions
½ teaspoon cumin
¼ teaspoon cinnamon
Water

Combine all ingredients with enough water to make it soupy. Heat for five minutes and serve over rice or potatoes.

BROCCOLI CASSEROLE

  • 1 1/2 cups shredded nonfat or reduced-fat sharp Cheddar cheese
  • 2 packages (10 ounces each) frozen chopped broccoli, thawed and drained
  • 1/3 cup finely chopped onion
  • 1/3 cup fat-free egg substitute
  • 1 3/4 cups dry curd or nonfat cottage cheese
  • 2 Tbsp unbleached flour
  • 1/4 tsp ground white pepper
  • 3 Tbsp finely ground fat-free cracker crumbs
Set aside 1/2 cup of the grated Cheddar cheese. Combine the rest of the cheese and all of the remaining ingredients except for the cracker crumbs in a large bowl, and stir to mix well. Coat a 2 1/2 quart casserole dish with nonstick cooking spray. Place the broccoli mixture in the dish, sprinkle with the cracker crumbs, and spread the reserved cheese over the top. Bake at 350 degrees for 50 minutes or until the top is golden brown. Let sit for 5 minutes before serving.

12 servings , 1.5 POINTS each, Serving size: 2/3 cup

Saturday, February 20, 2010

CRAB QUICHE

  • 1 Package Louis Kemp Crab Delights 8 Oz. -- flaked
  • 3/4 Cup Sargento Light Shredded Mexican Cheese
  • 1/2 Package Fat Free Cream Cheese (8 Oz Package) -- cut into 1/4" cubes
  • 1/4 Cup Green Onions -- sliced
  • 1/2 Tsp Salt
  • 1/2 Tsp Basil
  • 1/2 Cup Reduced Fat Bisquick
  • 1 Cup Skim Milk
  • 1/2 Cup Egg Beaters
Mix crab delights, shredded cheese, cream cheese, onions, salt and basil in a medium bowl. Spread mixture into the bottom of a 9-inch pie plate sprayed with nonstick cooking spray. Beat remaining ingredients with an electric mixer for 1 minute. Pour over crab mixture. Bake at 375 degrees for about 40-45 minutes.

6 servings, 3 POINTS each

Salsa Grain and Bean Pilaf

A quite day in our house today. We are just hanging out and enjoying each other. I am doing good diet-wise. I had a big bowl of oatmeal late in the morning. I love oatmeal. I love to try different things in it. What do you like to do with yours?

For supper, I am having Salsa Grain and Bean Pilaf. I cooked extra brown rice to keep for future recipes. I like to have things ready for quick meals:

SALSA GRAIN-AND-BEAN PILAF
Serves: 4 to 6

* 4 cups cooked grain of your choice (quinoa, bulgur, rice, couscous, or other)
* 1 16- to 20-ounce can beans of your choice (pinto, black, or pink beans, black-eyed peas, chickpeas, or other), drained and rinsed
* 1 cup prepared salsa, or more to taste
* Salt and freshly ground pepper to taste

Combine all the ingredients in a large saucepan and heat slowly until well heated through. Serve at once.

This is a flexible recipe that provides a simple, nourishing main dish. Vary the combinations each time so it’s never the same way twice. Great with sautéed green and/or yellow squash or baked winter squash. Round out the meal with a green salad.

Friday, February 19, 2010

BAKED OATMEAL

  • 2 cups oatmeal
  • 1 1/2 tsp. baking powder
  • 1 cup skim milk
  • 1 whole egg plus 1 egg white (or 1/4 cup egg substitute)
  • 1/2 cup applesauce
  • 1/4 cup brown sugar
  • 1/4 cup raisins
  • 1/4 tsp. cinnamon
  • 1 tsp vanilla extract
Mix Oatmeal and baking powder. Add remaining ingredients and mix well. Pour in sprayed 9" pie pan or casserole dish or sprayed muffin tins. Bake for 45 minutes at 350 degrees.

6 servings, 3 POINTS each (or 12 muffins, 1.5 points each)

Weekly weigh-in

I am still losing weight. It has been a slow but steady slide into the right direction. The thing is, this doesn't feel that hard. I am eating healthy, whole foods. I feel great and I am down another 1.6 lbs this week. I am down 18.6 lbs below my pre-pregnancy weight and 8.6 lbs in this month. It isn't "The Biggest Loser" weightloss, but it is weightloss I can maintain while I am a busy mom to three kids (two of which are under 2 years old!)

I have quite a bit of Fiesta Soup left and I thought I would have it over brown rice today. The Jalapeno peppers made it quite spicy and the garlic and chili powder I added were great additions. All in all it was quite good.

Thursday, February 18, 2010

Fast Fiesta Soup

No irresistible temptations to resist today. I took leftover soup and mixed half of it with some cooked potatoes for my lunch. That was YUMMY!!! I froze the rest to have some left for the future. I froze some banana's cut in chunkc to make healthy smoothies and vegan ice cream in the future. I froze some YUMMY grapes for future snacking too. I have heard they are really good frozen.

I watched Dr. Oz's 100 people who lost 100 lbs. I was really motivated by their success. I intend to go to his website to read more of their tips. I was even motivated by Richard Simmons. I want to get one of his DVD's.

I will probably make Fast Fiesta Soup for supper tonight later if I am hungry. I am pretty full right now.:

Fast Fiesta Soup
2 cans (10 ounces each) diced tomatoes and green chilies (I used diced tomatoes and add a little chopped Jalapeno)
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
Shredded soy cheddar cheese and tofu sour cream, optional

DIRECTIONS
In a saucepan, combine tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired. Yield: 4 servings.

PUMPKIN BREAD

  • 1 cup applesauce
  • 2 cups pumpkin (1 large can)
  • 3 cups sugar
  • 1 1/4 cup Egg Beaters
  • 1/4 cup water
  • 3 1/3 cup flour
  • 1 1/2 tsp salt
  • 1/2 tsp each: nutmeg, ground cloves, cinnamon
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
Mix applesauce, pumpkin, sugar and eggs. Add the rest of the ingredients. Spray cooking spray in the bottom of three 8" loaf pans. Divide dough between pans. Bake at 350 for 1 hour or until done.

This recipe makes three small loaves, 36 servings total. 2 POINTS per serving.

Wednesday, February 17, 2010

"Cream" of Broccoli

I had a better day today than yesterday. It was a long day but good. I have to tell you that I managed to stand in a kitchen with cake and KFC and eat a nice soup I had made. But I WANTED the KFC. I would have kissed the Colonel Saunders himself to eat some of his chicken. And it was right there in front of me, calling out to me. But I was strong and I am doing okay.

Here is what I made:

Cream of Broccoli Soup

Serves: 4

1 onion
4 cup(s) broccoli florets
2 cups of frozen mixed veggies
6 cups vegetable stock
3 tablespoon(s) corn starch
3 cup(s) milk
salt and white pepper powder to taste


Water fry chopped onion until translucent. Pour in stock. Add broccoli and veggies to the stock and cook for about 4 minutes or till the broccoli is tender. Cool and make a puree.

Mix cornstarch with a little water and stir into soup. Simmer for about 5 minutes. Mix in the salt and white pepper powder. Pour in the puree and heat through.

TIPS:

Garnish with a sprinkle of your favorite herb and spice powder. (I used bay leaves, basil and garlic.)

STRAWBERRY BREAD

  • 3 cups flour (all purpose or whole wheat)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp. cinnamon
  • 1/2 cup sugar or Splenda (may need to add more)
  • 2 tsp vanilla
  • 4 eggs or 1/2 cup Egg Beaters
  • 2 cups strawberries, chopped (if using frozen, thaw)
  • 1 1/2 cups unsweetened applesauce
  • 1 1/4 cups chopped pecans (optional)
Mix together the dry ingredients. Combine the eggs, strawberries, and applesauce and add to the dry ingredients. Stir in pecans. Pour into 2 9inch loaf pans. Bake at 325 for about 1 hours.

Approximately 15 points for each loaf, so about 2 points a slice

Because there are so many variations possible in this recipe, it would be wise to recalculate the points based on the ingredients you choose. You can certainly lower the point count by not using the pecans.

Tuesday, February 16, 2010

Tough Day

It was a tough day today, parenting can be that way. I ended up being away from the house and any food until way too late. And when I got home, cake and junk was right there waiting for me. But . . . I was strong and ate some fruit while I waited for some rice to cook to go with leftovers from supper.

On another note, I have been strong on not weighing myself every single day these days.

FRIED RICE

  • 4 cups cooked rice, cold
  • 1/4 cup green onions, thinly sliced
  • 1/2 cup frozen peas
  • 1/4 cup carrots, minced
  • 1/2 tsp ginger
  • 1/2 tsp. granulated garlic
  • 1/4 cup Egg beaters
  • 2 Tbsp. low sodium soy sauce
  • 1/2 tsp. Splenda
Spray a wok or skillet with cooking spray. Add the onions, peas, and carrots. Cook, stirring, until tender crisp. Add the rice and heat. Make a hole in the center of the rice mixture. Add the Egg Beaters and fry in the hole until the eggs are set. Chop up the eggs and mix the eggs into the rice mixture. Mix the soy sauce, seasonings, and Splenda. Add to the rice mixture and stir until mixed well.

8 servings (1/2 cup), 2 POINTS each

Monday, February 15, 2010

Good day

It has been a good day today. I was strong enough to pass up all the goodies that Grandma Great brought over for the family. Including: potato salad, coleslaw, roast beef, cake and cookies. I put a big pot of soup on first thing this morning and I have been picking away at it all day. It turned out really well.

Since the rice yesterday still needed a little work, I started with the leftover rice and vegetables in the pot, then I put in:
  • 2 cups of green lentils
  • 3/4 tsp of minced garlic
  • 1 tsp oregano
  • 2 bay leaves
  • 1 tsp basil
  • 9 cups of water
  • 2 tsp balsamic vinegar
  • salt and pepper
  • 1 can diced tomatoes
  • 1 cube vegetable bullion
I cooked it all up together until the lentils were at the desired consistency. I ate it as a soup for lunch and then when I had it for supper, it was so thick, I had it over a bed of lettuce. It was really good!!

TIRAMISU

  • 1/3 cup General Foods International instant coffee, Kahlua flavor
  • 2 Tbsp. hot water
  • 1 3oz pkg Lady Fingers
  • 2 1/2 cups cold skim milk
  • 1 8oz container Fat Free cream cheese
  • 1 8oz pkg Jell-O Fat Free/Sugar Free vanilla pudding mix
  • 1 cup Cool Whip Lite, thawed (or you can use Cool Whip Free)
In a small bowl, dissolve 1 Tbsp. of the instant coffee in the hot water. Cover the bottom and sides of a shallow 2-quart dessert dish with the Lady Fingers. Sprinkle the Lady Fingers with the dissolved coffee. Put 2/3 cup milk, cream cheese, and remaining undissolved coffee into a blender. Blend on medium until smooth. (I think you could also beat them together using a hand mixer.) Add the pudding mix and remaining mix. Blend on medium until smooth. Pour the mixture over the Lady Fingers in the dessert dish. Top with the Cool Whip. Refrigerate
at least 3 hours or until set. If desired, sprinkle with cinnamon or cocoa powder before serving.

8 servings, 2 POINTS each

Sunday, February 14, 2010

Interesting Quote

I read this today about "The End of Overeating." :
"The mention three types of compulsive eating. One, you are signaled to start craving a food by just seeing the sign, passing the mall, going to the store, etc. The second, you take one bite, and "can't stop", peanuts, chips, candy, cookies, etc. Three, you start to feel a certain emotion and are sure that only food will make you feel better."
I have to admit that thinking about it, I do all of those. Make no wonder I have eating issues. To this day, there are certain foods I can't have at all because I know that I have no control once I start. Sweet and Salty Granola bars are like that for me. I can eat a whole box all by myself in only a day or two. They are no-no for me.

Coffee is one that I have a hard time passing up. I see someone with one, I smell one, I see an ad for one, I see someone in a movie holding one and I am instantly transported to that lovely feeling of curling up on the couch in my nighty, under a nice cozy quilt, wrapping both hands around a wonderful, aromatic, soothing cup of coffee. It is such a luxurious feeling to me. Coffee gives me a little of that feeling in my every day life. (see I have a coffee issue LOL)

And thirdly, I have definitely found that when I am particularly stressed or upset, the first thing I find myself doing is rummaging through my cupboards to find the comfort food that I am suddenly craving.

I am interested in other people. Do you feel this way? Does food (or drink) make you feel this way?

As for my eating. I experimented with a savory and sweet version of broccoli and whole grain rice. It still has some work to do to get it just right. I cooked up some beef for Prince Charming to mix through the rice and broccoli combo to serve as a omnivore meal for him. He seemed to really like it.

OREO MOUSSE

  • 1 small pkg sugar-free instant pudding, chocolate or white chocolate
  • 1 12oz container Cool Whip Free, thawed
  • 4 reduced-fat Oreo cookies, crushed, reserve some crumbs for the top
Mix the dry pudding with the Cool Whip and crushed Oreo's. Pour into a pan. Sprinkle the top with the reserved Oreo crumbs. Freeze.

6 servings, 3 POINTS each

Saturday, February 13, 2010

Not too bad

Had a pretty good day today. I made a roast chicken with gravy and stuffing for my hubby and kids and I made a hash of potatoes, turnip, and cabbage for myself. It was yummy and as much as I wanted to have chicken and gravy, I remembered how badly I feel when I eat that way and stuck to my veggies. They were so good that everyone else had bunches with theirs too.

CREAMED CORN PANCAKES

  • 1 16oz can creamed corn
  • 3 heaping tablespoons of flour
  • 1 egg
  • 1 tsp. baking powder
Combine all ingredients. Spray a skillet with cooking spray and heat. Pour 1/4 cup corn batter onto the hot skillet. Fry until golden brown. Turn over and brown other side. Salt lightly and serve.

2 pancakes = 2 POINTS

Friday, February 12, 2010

Weekly weigh-in

I weighed in today and I am down again. I lost 1.8 lbs. I am glad! I was sure I wasn't going to lose as it was an off week. But I did the best I could and it showed. It is really motivating to do the best I can.

I am planning my menu for when I next get groceries. It is always so much easier to do that once I have been doing a diet for a while. It gives me an idea of the things I will actually eat. I will continue to share the foods I prepare as I try them.

Tonight I am having leftovers from yesterday, but I am having it over potatoes. I think it will be yummy that way.

TURKEY QUICHE

  • 2 cups cooked turkey, chopped
  • 1 large carton Egg Beaters (or other egg substitute)
  • 1/2 cup 2% sharp cheddar cheese
  • 1 tsp. garlic
  • 1 bag chopped broccoli, cooked and finely chopped
  • 1 Tbsp. Italian bread crumbs
Spray a pie plate with cooking spray. Sprinkle the plate with the bread crumbs, shaking around to coat the plate. Combine all the other ingredients. Pour into the pie plate. Bake at 350 for 25-35 minutes or until set.

6 servings, 2 POINTS each (entire pie is 12 points)

Thursday, February 11, 2010

Recipe updated

Having a great day today. I am feeling more energetic and healthy as I eat better. Now if I could only get Princess Sleeps-a-lot to sleep more hours in a row, I would have it made! I am drinking more water lately too and slowly trading out my coffee for water or herbal tea.

I am having so much fun looking for and inventing recipes to suit my new way of eating. I can feel it making me feel better and that is so motivating. Even cheating a little the other day when I went into town for my Doctor's appointment and I could feel it effecting me right away. It was a great reminder as to why I am doing this. I am trying to transition away from coffee now. I know it effects me negatively and I need to move towards something that doesn't bother my stomach. I have been drinking a LOT of it lately. So today in my efforts to move away from it again (I had given it up almost entirely for about 3 years while I was having and trying to have my two youngest girls), I was rewarded with a headache. I was hoping to avoid the caffeine withdrawal headache, but there it is. It is still SOOOO worth it.

With the power outage yesterday, it took too long to make the meal planned when the power was so late coming on, so I had a big bowl of oatmeal and saved this for today. I have to tell you, the house smells heavenly!! As I made it, I made a couple of changes which I will update on that post as well.
  • I decided to change it to a slowc00ker recipe as I like my cabbage cooked up really well when I make something like this. I put all the ingredients in except the rice and set it on high for 5 hours. I will cook the rice and add it shortly before I eat it.
  • I added a 28 oz can of diced tomatoes and some mushrooms.
  • I also had a HUGE head of cabbage so I used less than 1/2 a head.
  • I seasoned it with garlic powder (as well as the minced garlic I put in, I LIKE garlic!), oregano, chili powder, salt and pepper.
  • Using 3 cups of cooked rice
Results: This was really good and I have all kinds of ideas for changing it up. I would like to try:
  • making this more spicy by adding hot pepper, or
  • adding lots of fresh mushrooms such as portabella
  • adding potatoes or serving it over potatoes.

CREAMY BOWTIE PRIMAVERA

  • 8 oz bow tie pasta, uncooked
  • 1 cup broccoli flowerets
  • 1 cup sliced carrots
  • 1 8oz pkg. fat free cream cheese, cubed
  • 3/4 cup skim milk
  • 1/4 cup Kraft reduced fat Parmesan Style Grated Topping
  • 1/4 cup chopped green onions
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. garlic powder
Prepare pasta as directed on package, adding the broccoli and carrots to the water during the last 5 minutes of cooking time. Drain. Stir cream cheese, milk, grated topping, onions, and seasoning into a large saucepan over low heat until smooth. Add past and vegetables and toss lightly.

6 servings, 6 POINTS each

Wednesday, February 10, 2010

Power Outage

Well, the power went out in our little cabin in the woods today. I had just put some beans on to soak and was looking for recipes to create a supper for myself with. Then I had a GREAT idea. I would take a low-fat vegetarian recipe for cabbage rolls and turn it into a recipe for low-fat vegetarian lazy-man's cabbage rolls. I LOVE these.

So here is my plan, I will let you know how it turns out.

low-fat vegetarian lazy-man's cabbage rolls

1/2 head cabbage, chopped
6 ounces tomato sauce
3 ounces tomato paste
1 cup onion, finely chopped
1/2 pound white beans, canned
1 cup brown rice, cooke
1 cloves garlic -- crushed
1 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon pepper

Saute onion in a little bit of water. When translucent, add remaining ingredients, except beans. Simmer at medium-low for 15 minutes.

Place beans in a large bowl. Mash slightly with a fork or potato masher. Add to remaining ingredients and mix well.

Preheat oven to 350 degrees F. Cover Tightly and bake 1 hour. (I will simmer at medium-low until it reaches desired consistency and doneness, I like it really well done.)

Update: It took too long to make this when the power was so late coming on, so I had a big bowl of oatmeal and saved this for today. As I made it, I made a few changes.
  • I decided to change it to a slowc00ker recipe as I like my cabbage cooked up really well when I make something like this. I put all the ingredients in except the rice and set it on high for 5 hours. I will cook the rice and add it shortly before I eat it.
  • I added a 28 oz can of diced tomatoes and some mushrooms.
  • I also had a HUGE head of cabbage so I used less than 1/2 a head.
  • I seasoned it with garlic powder (as well as the minced garlic I put in, I LIKE garlic!), oregano, chili powder, salt and pepper.
  • Using 3 cups of cooked rice
Results: This was really good and I have all kinds of ideas for changing it up. I would like to try:
  • making this more spicy by adding hot pepper, or
  • adding lots of fresh mushrooms such as portabella
  • adding potatoes or serving it over potatoes.

OAT APPLE CRISP

  • 6 large apples, peeled and sliced
  • 1/2 cup orange juice
  • 3 tsp. sugar substitute (or equivalent to 1/2 cup sugar)
  • 1/2 tsp. cinnamon
  • 3/4 cup flour
  • 1/2 cup light brown sugar
  • 1/4 tsp. salt
  • 7 Tbsp. lower fat margarine
  • 1/4 cup rolled oats
Arrange apples in a baking dish sprayed with cooking spray. Pour orange juice over the apples. Combine sugar substitute and cinnamon and sprinkle over the apples. Combine flour, brown sugar, rolled oats, salt, and margarine to make a crumbly mixture. Spread over apples. Bake at 350 until apples are tender and the crust is lightly browned, about 45 minutes.

8 servings, 4 POINTS each

Good on a bad day and coming to a decision

For all I had a bad (read also as high-fat) meal yesterday, I did good the rest of the day. I even thought about whether I was going to let it be a completely off day and have a snack of some of the Princesses' chocolate cookies last night. But I was a good girl and opted to have a large glass of water and decided to make only the meal an off-diet moment instead of the whole day. That was a minor success for me.

The healthier I eat, the better I feel and the more I am motivated to eat healthy. (I did have a bad stomach after my cheat meal yesterday, so it was good reminder about why I eat the way I do) I know that while I have been eating low-fat vegetarian (not vegan), milk does bother my stomach considerably. So why not go low-fat vegan? And I know that coffee bothers my stomach too, so why not switch to yummy herbal teas. There are some great ones out there. I will have to make these changes a little at a time as I can afford to switch out my groceries. But the more changes I make to feel better, the closer I find myself getting to McDougall's way of eating. I have decided that Dr. McDougall's way of eating is my ultimate goal. It is a filling, healthy way of eating that avoids all the foods that bother my digestive system.

I really like the information available on his website. You can tell that he truly wants people to better their lives because everything you need to get started is available on his site for free (be sure to scroll through the drop down menu on the side of the page).
  1. Good prepackaged foods
  2. The Free McDougall Program
  3. McDougall Mealplan (menus and recipes)
  4. Forums with unlimited support

Tuesday, February 9, 2010

Confessions

I went into town today for my six week follow up appointment from having Princess Sleeps-a-lot and Prince Charming and the Princess Belle were wanting to go into Louis Gee's. When we got there, I could see that there was nothing at all in there that suited my diet and I had a veggie pizza. A very high fat, personal sized veggie pizza and a few of Princess Magpie's fries. I fell off my diet hard! I will be better prepared next time and back to my diet now. I am okay with whatever happens on the scales this week. This whole week has been an off week and I will do better next week. I will do the best I can for this week and next week will hit the ground running hard.

CROCKPOT CORN, HAM, and POTATO SCALLOP

  • 6 cups baking potatoes, peeled and cut into 1" cubes
  • 1 1/2 cups cooked ham, cubed
  • 1 15oz can whole kernel corn, drained
  • 1/4 cup green bell pepper, chopped
  • 2 tsp. instant minced onion
  • 1 10oz can condensed cheddar cheese soup
  • 1/2 cup skim milk
  • 2 Tbsp. flour
Combine potatoes, ham, corn, pepper, and onion in a Crockpot. In a small bowl, mix the cheese soup, milk, and flour. Beat with a whisk until smooth. Pour soup mixture over the potato mixture in the Crockpot. Stir gently to mix. Cover and cook on Low for 7-9 hours or until potatoes are tender.

6 servings, 6 POINTS each

Notes: The 1-inch chunks of potato work well because they don't get too soft during the long cooking time. Leftover cooked roast beef or turkey can be used in place of the ham.

Monday, February 8, 2010

EASY TUNA CASSEROLE

  • 1 can tuna in water, drained
  • 1 cup macaroni, uncooked
  • 1 onion, chopped
  • 1 can peas, drained (baby peas if possible)
  • 1 can reduced fat Cream of Mushroom soup
  • 1 cup skim milk
  • 6 Tbsp. reduced fat cheddar cheese, shredded
In a casserole dish, stir together the tuna, macaroni, onion, peas, mushroom soup, and milk. Make sure the macaroni is covered by the sauce. Sprinkle with the cheddar cheese. Cover and bake at 350 for 1 hour.

4 servings, 3 POINTS each

websites

I have been having some fun surfing some really great vegetarian websites that are great resources. Other than my blog friends, I can tell that I am really going to like these. So, I have to share with you.

  • Veggie Boards: I have used this board in the past. These are a great bunch of people that have lots of tips, recipes and support for vegetarians of all sorts.
  • The Kind Life and their forums: It is a great source of support, information, and recipes for vegetarians. (and she is funny and real too). The site is an interactive extension of Alicia Silverstone's book, “The Kind Diet”, which is about living your healthiest and happiest life to the fullest, while taking care of the Earth at the same time! The site is whatever you make of it; whether it’s joining the many others who are on this same journey or simply visiting to gather information and other tips.
  • Low Fat Vegan: This site is dedicated to compassion, greater health and leanness. Most of the recipes are less than 10% fat, although there are a few higher fat dishes in the Feasts category. Most foods are gluten free except in Feasts.
  • Dr. McDougall and the McDougall Diet: He was one of the first traditional physicians of the medical "establishment" to assert that adoption of a vegetarian diet can reverse unfavorable medical conditions such as heart disease and teaches better health through vegetarian cuisine.His site has diet and medical info as well as discussion board for support.
  • Dr. Ornish: Support for the very low fat whole foods plant-based diet, that reduces heart disease.
As for me, I am doing better today, still sleep deprived but in a better mood. I was excited to find some frozen broccoli and cauliflower in my freezer and I see some soup in my future. I make a quick soup with veggies, veggie broth and a hand held immersion mixer. It is yummy and filling and I could eat it for days.

Sunday, February 7, 2010

*Yawn*

I am feeling tired and sleep deprived today and not getting a lot done. Supper tonight will probably be something simple like eggs or a smoothie. Not particularly elaborate, but about all I have the energy for. I may have a little chili left over and I will eat that if I have any.

I have to stock up on the veggie snacks that I like. I have discovered my favorite low fat veggie snacks. I love salad, fruit, frozen berries, and flavored rice cakes. I am low on those things now, but I will get a bunch next grocery day.

I have to laugh that the rest of my family look past the omnivore meal I have prepared for them to see what I am making for my vegetarian meals. They usually end up eating the meal I make for them and some of mine too.

SPINACH PASTA BAKE

  • 1 7oz package elbow macaroni, cooked and drained
  • 1 10oz package frozen chopped spinach, thawed and squeezed dry
  • 1 4oz can sliced mushrooms, drained
  • 1 cup Reduced Fat Bisquick
  • 1 3/4 cups skim milk
  • 1 1/4 cups egg substitute (or 2 eggs plus 4 egg whites)
  • 2/3 cup grated Parmesan cheese
  • 1 tsp. salt
  • 3/4 tsp. pepper
  • 1/4 tsp. ground nutmeg
  • 2/3 cup reduced-fat cheddar cheese, shredded
Heat oven to 375. Spray an 11x7 cooking pan with cooking spray. Stir together macaroni, spinach and mushrooms and spread the mixture in the pan. Beat the remaining ingredients except cheddar cheese with a whisk or hand beater for about 1 minute or until almost smooth. Stir the cheddar cheese into the egg mixture. Pour over the spinach mixture in the pan. Bake uncovered for 40 - 45 minutes or until golden brown.

8 servings, 4.5 POINTS each

Saturday, February 6, 2010

Being Brave and Sharing

Since I have decided to share my weight loss journey with you, I have decided to share the pics of my new beginning. So here I am in all my shameful, way to big, post-pregnancy glory:

CHEESY CHICKEN STUFFED SHELLS

  • 8 jumbo pasta shells
  • 1 1/2 cups tomato sauce
  • 2 egg whites, lightly beaten
  • 1 1/2 cups reduced-fat Ricotta cheese
  • 1 small skinless chicken breast, cooked and cubed (good use of leftover chicken)
  • 1 cup frozen chopped spinach, thawed and with extra water squeezed out
  • 1 tsp. garlic powder
  • 1 Tbsp. Italian seasoning
  • 1 cup reduced-fat mozzarella cheese, shredded
  • 2 Tbsp. Parmesan cheese, grated
Preheat oven to 350. Cook the pasta shells in boiling water. Drain and rinse under cold water to stop them cooking further. Coat a 13x9 inch pan with cooking spray. Spread 1/2 cup of tomato sauce over the bottom of the pan.

For the filling, in a large bowl stir together the egg whites, Ricotta cheese, cubed chicken, spinach, garlic powder, and the Italian seasoning. Stir in 1/4 cup mozzarella cheese and 1 Tbsp. Parmesan cheese. Spoon the filling into the shells and place the filled shells in a single layer in the baking dish. Spread the remaining tomato sauce on top of the shells. Sprinkle the shells with the
remaining cheeses. Bake about 30 minutes.

2 shells per serving, each serving 8 points

Friday, February 5, 2010

DEEP-DISH PIZZA CASSEROLE

  • 1 pound ground round
  • 1 15oz can chunky Italian-style tomato sauce
  • 1 10oz can refrigerated pizza crust dough
  • 6 1oz slices part-skim mozzarella cheese

Cook meat in a skillet over medium-high heat until browned, stirring until it crumbles. Drain any grease. Add tomato sauce and cook until heated. While the meat cooks, spray cooking spray on a 13x9 baking pan. Unroll pizza dough and press into the bottom and halfway up the sides of the baking pan. Line the bottom of the crust with three slices of the mozzarella cheese. Top with meat and tomato mixture. Bake, uncovered, at 425 degrees for 12 minutes. Top with remaining 3 cheese slices and bake and additional 5 minutes or until the crust is browned and the cheese melts.

6 servings, 8 points each

Weekly weigh-in

Woohoo! I am down this week!! I am down a full 4 lbs this week and 15 lbs below my pre-pregnancy weight and Princess Sleeps-a-lot is only 6 weeks old!! I am so proud of myself. This proves that I can eat healthy and lose weight. I even had some cravings last night and went out and found myself some snacks late at night. But I didn't get the junk I was wanting and instead got myself some fruit and yogurt and it worked!! I can do this.

I making myself a vegetarian chili today for supper. I am really enjoying making big pots of veggie soups and stews lately. It is comforting to have the house smelling so good and it is nice to have something to go back to again and again. And a funny benefit is that my family is eating my food too even though I make them omnivore food. That means they are getting waaay more veggies than they used to.

Thursday, February 4, 2010

Being Brave

I am going to brave it and dig out my exercise DVDs. I have Walking Away The Pounds, a morning pilates DVD and even a Belly Dancing DVD. I was going to wait until I had lost some more weight, but I am feeling so much better these days, and I figure it couldn't hurt to help the weight loss along a little. In either case, I feel so great, I honestly am not too worried about the weight. If you eat a low fat, vegetarian diet that is high in fruits and veggies, you have to lose weight eventually, right?

I invented another soup for supper today. I went into my fridge and grabbed more veggies that I wanted to use. This time I chose all sorts of winter veggies; cabbage, turnip, mushrooms, onion, cauliflower, some veggie broth, seasonings, and a couple of potatoes. I am now enjoying the wonderful smells of a pot of soup cooking on the stove. I am not going to puree this one. I am going to just enjoy the wonderful textures that all the veggies have to offer. I am still considering adding a few beans later to increase the protein.

BAKED RED SNAPPER

  • 1 Tbsp. Olive oil (divided into 3 tsp.)
  • 4 8oz red snapper fillets
  • 1 medium onion, thinly sliced into rings
  • 2 plum tomatoes, thinly sliced or chopped
  • 1 green bell pepper, seeded and thinly sliced
Preheat oven to 375. Brush a 13x9 inch baking dish with 1 tsp of the oil. Arrange fish fillets in the dish. Brush with the remaining 2 tsp. of oil. Arrange onion, tomatoes, and green pepper over the fish. Cover dish with foil. Bake until fish flakes easily with a fork, about 20 minutes.

Makes 4 servings, 6 points per serving

This works for any fish. For fish like salmon, you won't need the oil. You can also substitute
spoonfuls of salsa for the vegetables. Gives it a new tangy taste.

Wednesday, February 3, 2010

Invented soup

I was going through my fridge trying to pull out the veggies that I have forgotten about and I came across some cauliflower that I decided to cook. I spent a bunch of time online looking up recipes that suited what I had in mind (with a dial-up modem no less!!). I saw some roasted cauliflower recipes that sounded almost right and some cheesy cauliflower that sounded good but too fatty. So after much searching, I decided to just invent one. I went to my fridge and pulled out all the stuff that I wanted to include and came up with a yummy soup. I didn't measure but I have listed below basically how it went. Now for tomorrow I am interested in coming up with some kind of comfort food with turnip and potato, (maybe with cabbage as well??)

Cauliflower, mushroom and broccoli soup

1/2 head of cauliflower broken into small bits
1/2 bunch of broccoli broken into small bits
8 oz container of fresh mushrooms, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
1/2 tsp minced garlic
1/4 cup of the strongest flavored fat free cheese I have (you could use soy cheese)
4 cups of veggie broth
2 cups of skim milk (you could use soy milk)

Put a small amount of water (2 Tbsp) into soup pot and cook onions, peppers, garlic and a couple of mushrooms. When onions are translucent, add broccoli and cauliflower. Cook these until they start to soften. Add veggie broth and simmer until veggies are cooked. Once veggies are cooked, whiz with a immersion blender and stir in mushrooms and cheese. (I threw in some beans with the mushrooms to up the protein factor)Mix thoroughly and put pan on low. Once mushrooms are cooked stir in milk. Heat until milk is warm but not boiling. Once this is to a comfortable temperature it ready to eat. LOTS of veggies, no added fat, and really yummy!

MAMA'S MEATLOAF

  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 3 Tbsp. minced parsley
  • 1 tsp. pepper
  • 3/4 tsp. salt
  • 1 large egg, beaten
  • 1 slice white bread, torn into small pieces (or 1/3 cup bread crumbs)
  • 1 1/2 pounds ground round
  • 1/3 cup ketchup
Preheat oven to 350. Combine the onion, green pepper, parsley, ground pepper, salt, egg, and bread crumbs until the crumbs are moist. Crumble beef over the onion mixture and stir until just blended. Pack the mixture into a 9x5 loaf pan coated with cooking spray. Spread ketchup over the top of the meatloaf. Bake at 350 for 1 hour or until meat loaf registers 160 on a meat thermometer. Let stand in the pan for 10 minutes. Remove the loaf from the pan and cut into slices.

6 servings, 5 POINTS each

Tuesday, February 2, 2010

cheats and pea soup

I had a little cheat last night. I had a piece of Princess Belle's birthday cake. But when I got up this morning, I weighed myself again and I was down another .2 lbs. I know I should only weigh myself once a week, but I have an addiction. I only track the Friday weight, but I step on the scales every day usually.

I am not feeling up to doing much exercise yet. At least not any that doesn't involve doing more organizing from my move. I am working on one room at a time. Some days I end up going up and down the stairs 30 million times (or at least that is how it feels) carrying things back and forth. But, once I get my weight down a little more, I will start doing my exercise videos again and getting a bit more active in general.

I made a vegetarian pea soup today but it turned out waaaay too salty and I am still working out a way to save it.

Lady Fingers

  • 4 egg whites, large
  • 2/3 cup sugar
  • 4 egg yolks, large
  • 7/8 cup scant all-purpose flour
  • 1/2 teaspoon baking powder
  1. Preheat oven to 400 degrees.
  2. Line two 17-inch-by-l2-by-r-inch baking sheets with baking parchment.
  3. Fit large pastry bag with a plain 1/2 inch round tube.
  4. Place egg whites in bowl of electric mixer and whip until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue to beat until stiff and glossy.
  5. Transfer to another bowl.
  6. Add yolks to mixer bowl and stir in remaining sugar. Whip until thick and very pale in color and remove bowl from stand. Sift flour and baking powder together onto a sheet of wax paper.
  7. Fold half the egg whites into the egg yolk mixture.
  8. Fold in the flour, and then fold in the remaining egg whites.
  9. Transfer mixture to pastry bag and pipe out onto prepared baking sheet.

Bake for 8 minutes.
Yield: 24 servings
1 POINTS per serving

Nutrition information:
Per serving: Calories 51 Calories, Fat 0.9g, Sodium 18mg, Potassium 16mg, Carbohydrate 9.2g, Dietary Fiber 0.1g, Protein 1.5g

Monday, February 1, 2010

Feeling Great and Vegetarian Broccoli Soup

I am really enjoying my vegetarian food. It is fun to find new and interesting foods to eat and I love how great I feel.

I really enjoyed the corn and bean salad I made yesterday and I ended up eating for both lunch and supper. I am going to my Mother-in-law's for supper tonight, so we will see how that will go. But tomorrow, I am planning on making a Vegetarian Broccoli Soup tomorrow. I love the idea of a really quick soup I can make just for myself.

Vegetarian Broccoli Soup

1 cup broccoli flowerets (about 5-6 flowerets)
1 cup milk (can substitute regular soy milk)
1 tablespoon cornstarch
1 teaspoon garlic
1 teaspoon onion powder
1 teaspoon of salt (or as much desired)

Directions:

1. Steam fresh broccoli in separate pan. Then drain water.
2. Meanwhile, heat milk and cornstarch, stirring constantly till thickens on about medium heat.
3. Stir in garlic, onion powder, and salt.
4. Then stir in steamed broccoli into thickened soup and enjoy.

(approx 167 calories)
Serves: 1
Preparation time: 10-15 minutes

WW Snicker Bar

  • 1 package Diet Swiss Miss Cocoa
  • 1 tablespoon peanut butter
  • 1 banana
  • 1/4 cup Grape Nuts cereal
  1. Put all ingredients in a mixer.
  2. After mixing up, then divide into 2 servings by putting half of the mixture on one piece of aluminum foil then folding edges to keep fresh.
  3. Do the same thing with the other bar.
  4. Now put both in freezer and have for a snack anytime.
Yield: 2 servings
2 POINTS per serving
Nutrition information:
Per serving: 102 calories, 4.4g fat, 0mg cholesterol, 38mg sodium, 15.4g carbohydrates, 1.9g fiber, 2.6g protein

**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.