12 small red potatoes, cut into wedges
1 Tbsp. olive oil
1 1/2 Tbsp. Mrs. Dash Original Blend, divided
Toss potatoes with olive oil and 1 Tbsp. Mrs. Dash in a bowl. Roast in a preheated 400 F oven for 30 minutes. Increase heat to 450 F. Sprinkle with remaining Mrs. Dash and continue to roast for 5-10 minutes or until potatoes are tender and browned.
Serving size: 6 potato wedges
Serves: 4
Prep Time: 5 minutes
Cook Time: 40 minutes
193 Calories, 4g fat, 4g fiber
Saturday, March 21, 2009
Chicken Teriyaki Stir Fry
1 lb. boneless, skinless chicken breasts, thinly sliced
1 cup Mrs. Dash Spicy Teriyaki 10-Minute Marinade
1 Tbsp. vegetable oil
1 (12 oz.) bag frozen stir fry vegetables
3 cups hot cooked brown rice
Marinate chicken in marinade. Remove chicken and discard marinade. Heat oil in a medium skillet on high heat, add chicken, and cook for about 3 minutes, or until chicken is no longer pink. Add vegetables and continue cooking until vegetables are tender -- about 6 minutes. Serve over cooked rice.
Serving size: 1 1/2 cups
Serves: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
254 calories, 6g fat, 3g fiber
1 cup Mrs. Dash Spicy Teriyaki 10-Minute Marinade
1 Tbsp. vegetable oil
1 (12 oz.) bag frozen stir fry vegetables
3 cups hot cooked brown rice
Marinate chicken in marinade. Remove chicken and discard marinade. Heat oil in a medium skillet on high heat, add chicken, and cook for about 3 minutes, or until chicken is no longer pink. Add vegetables and continue cooking until vegetables are tender -- about 6 minutes. Serve over cooked rice.
Serving size: 1 1/2 cups
Serves: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
254 calories, 6g fat, 3g fiber
Green Bean Casserole
1 1/3 cups French Fried Onions
1 (10 3.4 oz.) can Cream of Mushroom Soup
3/4 cup milk
1/8 teaspoon pepper
4 cups cooked cut green beans
Mix soup, milk, pepper, beans and 2/3 cup onions in 1 1/2 quart casserole.
Bake at 350 F for 25 minutes until hot. Stir
Top with remaining onions. Bake 5 minutes. Serve.
1 (10 3.4 oz.) can Cream of Mushroom Soup
3/4 cup milk
1/8 teaspoon pepper
4 cups cooked cut green beans
Mix soup, milk, pepper, beans and 2/3 cup onions in 1 1/2 quart casserole.
Bake at 350 F for 25 minutes until hot. Stir
Top with remaining onions. Bake 5 minutes. Serve.
Saturday, February 7, 2009
Italian Meatball Soup
I've been in a cooking slump lately, and trying to make something healthy as well as easy is often a challenge. Not only that, I have a child who hates to try new things, dislikes most vegetables (except corn and broccoli and cucumbers) and usually turns up his nose at anything I make.
Okay, wait... Before I go any further with this post, I have to tell you my exciting news. I've signed up as a Pampered Chef consultant. I've wanted to do this for a long time, but my fear kept me from taking the plunge.
I got my kit recently and it was like Christmas. I have so much of the Pampered Chef product that it seemed only right to take the first step. Going through all the new products and cookbooks was (and continues to be) a blast.
Now, as I was saying, Dawson is a picky eater sometimes. When I was going through the cookbook 29 Minutes to Dinner by Pampered Chef, I saw this Italian Meatball Soup recipe and knew it would be something delicious and, healthy and quick.
As I was prepping the ingredients I felt like Rachael Ray making a 30-Minute Meal. This soup is so simple and so hearty, I was very impressed.
The crushed tomatoes conceals the carrot, celery and onion, and the meatballs are so tasty. Dawson ate an entire bowl. I couldn't believe it. I loved the fact that he had no idea he was eating carrots. I can't get him to eat a raw carrot to save his life.
The soup was at the appropriate thickness, too. Not too thin, but not chunky, save for the meatballs, of course -- and the vegetables were al dente and so darn good!
Doug was impressed with it, too. Definitely a keeper! Here's the recipe:
ITALIAN MEATBALL SOUP
------------------------------
INGREDIENTS
* 2 medium carrots
* 2 stalks celery
* 1 small onion
* 2 tablespoons tomato paste
* 4 garlic cloves , pressed
* 1 tablespoon Italian seasoning mix
* 1 (28ounce) can crushed tomatoes in puree
* 2 cups beef broth
* 1 1/2 cups water
* 16 frozen fully cooked meatballs
* salt
* fresh coarse ground black pepper
*croutons for garnish (optional)
DIRECTIONS
1. Peel carrots. Finely chop carrots, celery and onion with a food chopper.
2. Lightly spray a 4 quart casserole (or stock pot) with oil and add carrots, celery and onion. Cook over medium heat for 4-5 minutes or until vegetables begin to brown, stirring occasionally.
3. Push vegetables to one side of casserole. Add tomato paste; cook 1-2 minutes or until tomato paste begins to caramelize.
4. Add pressed garlic and seasoning mix; mix well. Stir in tomatoes, broth and water; bring to a simmer.
5. Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and pepper.
Okay, wait... Before I go any further with this post, I have to tell you my exciting news. I've signed up as a Pampered Chef consultant. I've wanted to do this for a long time, but my fear kept me from taking the plunge.
I got my kit recently and it was like Christmas. I have so much of the Pampered Chef product that it seemed only right to take the first step. Going through all the new products and cookbooks was (and continues to be) a blast.
Now, as I was saying, Dawson is a picky eater sometimes. When I was going through the cookbook 29 Minutes to Dinner by Pampered Chef, I saw this Italian Meatball Soup recipe and knew it would be something delicious and, healthy and quick.
As I was prepping the ingredients I felt like Rachael Ray making a 30-Minute Meal. This soup is so simple and so hearty, I was very impressed.
The crushed tomatoes conceals the carrot, celery and onion, and the meatballs are so tasty. Dawson ate an entire bowl. I couldn't believe it. I loved the fact that he had no idea he was eating carrots. I can't get him to eat a raw carrot to save his life.
The soup was at the appropriate thickness, too. Not too thin, but not chunky, save for the meatballs, of course -- and the vegetables were al dente and so darn good!
Doug was impressed with it, too. Definitely a keeper! Here's the recipe:
ITALIAN MEATBALL SOUP
------------------------------
INGREDIENTS
* 2 medium carrots
* 2 stalks celery
* 1 small onion
* 2 tablespoons tomato paste
* 4 garlic cloves , pressed
* 1 tablespoon Italian seasoning mix
* 1 (28ounce) can crushed tomatoes in puree
* 2 cups beef broth
* 1 1/2 cups water
* 16 frozen fully cooked meatballs
* salt
* fresh coarse ground black pepper
*croutons for garnish (optional)
DIRECTIONS
1. Peel carrots. Finely chop carrots, celery and onion with a food chopper.
2. Lightly spray a 4 quart casserole (or stock pot) with oil and add carrots, celery and onion. Cook over medium heat for 4-5 minutes or until vegetables begin to brown, stirring occasionally.
3. Push vegetables to one side of casserole. Add tomato paste; cook 1-2 minutes or until tomato paste begins to caramelize.
4. Add pressed garlic and seasoning mix; mix well. Stir in tomatoes, broth and water; bring to a simmer.
5. Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and pepper.
Saturday, November 1, 2008
Weighing In on Weight
Okay, kids -- here's the official weigh-in results. After four weeks of Weight Watchers (and eating healthy and exercising) my weight is 233.9 pounds. My last recorded weight was 238.9 so I'm down five pounds. Now, I know that isn't a lot, but I feel good (aside from the nasty cold Dawson gave me), my clothes seem to fit better and I'm a little more confident about myself.
These are all amazingly good reasons to stick with it.
I've had a few days where I've decided not to record what I put in my mouth, and ultimately it's because I'm learning to listen to my body and not worry about making "mistakes" with this diet. And really, I don't know if I'm dieting so much - I'm really making a conscious decision to be healthy.
To congratulate myself on sticking to the program, I bought myself a new Yoga DVD. This is the first time I haven't rewarded myself with some sort of sugary treat.
Although, it really is difficult to NOT raid Dawson's Halloween candy. Willpower, activate!
These are all amazingly good reasons to stick with it.
I've had a few days where I've decided not to record what I put in my mouth, and ultimately it's because I'm learning to listen to my body and not worry about making "mistakes" with this diet. And really, I don't know if I'm dieting so much - I'm really making a conscious decision to be healthy.
To congratulate myself on sticking to the program, I bought myself a new Yoga DVD. This is the first time I haven't rewarded myself with some sort of sugary treat.
Although, it really is difficult to NOT raid Dawson's Halloween candy. Willpower, activate!
Thursday, October 9, 2008
World Egg Day: Vegetable Fried Rice with....Eggs!
Eggs. Incredible. Edible. I heart eggs. You've got that little jingle in your head now, don't you?
It's true, eggs are one of my most favorite foods. I like mine hard-boiled with a sprinkle of salt and pepper on top. My husband prefers his eggs fried with bacon and slapped on slice of toast. Dawson won't eat them unless he doesn't know they're eggs.
Which is why he loves fried rice with a few eggs scrambled in for good measure. He just thinks it's "big and puffy rice." In honor of World Egg Day, we decided to make a batch of egg inspired dish.
(We found our Vegetable Fried Rice recipe in the Around the World Cookbook that I got at a cultural fair at the local high school. I love this cookbook because the recipes are designed with kids in mind. Nearly all the recipes are easy for kids to make, with parental supervision of course. Unfortunately, Dawson wanted nothing to do with the chopping and cooking so as usual, I stepped in.)
This dish is so delish, I just have to share it with you. I promise, no more rhyming.
Our Ingredients:
3 tablespoons vegetable oil (I use EVOO. See that? I just channeled Rachael Ray.)
1 small onion, chopped
1 small red pepper, chopped (I use half red and half green)
1 garlic clove, minced
2 cups cooked white or brown rice (we use brown)
1/2 cup green peas (I use less, picky child and all)
1 carrot, peeled and finely shredded (I julienne my carrot so that I can feel like a real chef)
2 large eggs (we sometimes use 3)
3 tablespoons soy sauce
Cooking Instructions:
1. Heat 2 tablespoons of the oil in a wok (or large frying pan) over medium-high heat. Add the onion, peppers, and garlic. Cook, stirring constantly, until softened, about 3 minutes.
2. Add rice, peas, and carrot. Cook, stirring constantly, until vegetables are tender, about 4 minutes.
3. Push the cooked ingredients to the edge of the wok. Add the remaining 1 tablespoon of oil to the side of the wok. Crack in the eggs and stir until scrambled. Slowly stir the rice mixture until blended.
4. Add the soy sauce, cook stirring constantly, until well blended, about 1 minute. Serve hot.
Mmmm. Yummy scrambled eggs...err..."puffy rice."
And egg inspired dish that is truly delish! (Okay, so I fibbed. I like to rhyme.)
Don't forget the soy sauce!
----------
This post is part of a blog tour put together by the Parent Bloggers Network, in honor of World Egg Day. For more worldly egg dishes, visit this PBN post.
It's true, eggs are one of my most favorite foods. I like mine hard-boiled with a sprinkle of salt and pepper on top. My husband prefers his eggs fried with bacon and slapped on slice of toast. Dawson won't eat them unless he doesn't know they're eggs.
Which is why he loves fried rice with a few eggs scrambled in for good measure. He just thinks it's "big and puffy rice." In honor of World Egg Day, we decided to make a batch of egg inspired dish.
(We found our Vegetable Fried Rice recipe in the Around the World Cookbook that I got at a cultural fair at the local high school. I love this cookbook because the recipes are designed with kids in mind. Nearly all the recipes are easy for kids to make, with parental supervision of course. Unfortunately, Dawson wanted nothing to do with the chopping and cooking so as usual, I stepped in.)
This dish is so delish, I just have to share it with you. I promise, no more rhyming.
Our Ingredients:
3 tablespoons vegetable oil (I use EVOO. See that? I just channeled Rachael Ray.)
1 small onion, chopped
1 small red pepper, chopped (I use half red and half green)
1 garlic clove, minced
2 cups cooked white or brown rice (we use brown)
1/2 cup green peas (I use less, picky child and all)
1 carrot, peeled and finely shredded (I julienne my carrot so that I can feel like a real chef)
2 large eggs (we sometimes use 3)
3 tablespoons soy sauce
Cooking Instructions:
1. Heat 2 tablespoons of the oil in a wok (or large frying pan) over medium-high heat. Add the onion, peppers, and garlic. Cook, stirring constantly, until softened, about 3 minutes.
2. Add rice, peas, and carrot. Cook, stirring constantly, until vegetables are tender, about 4 minutes.
3. Push the cooked ingredients to the edge of the wok. Add the remaining 1 tablespoon of oil to the side of the wok. Crack in the eggs and stir until scrambled. Slowly stir the rice mixture until blended.
4. Add the soy sauce, cook stirring constantly, until well blended, about 1 minute. Serve hot.
Mmmm. Yummy scrambled eggs...err..."puffy rice."
And egg inspired dish that is truly delish! (Okay, so I fibbed. I like to rhyme.)
Don't forget the soy sauce!----------
This post is part of a blog tour put together by the Parent Bloggers Network, in honor of World Egg Day. For more worldly egg dishes, visit this PBN post.
Sunday, September 28, 2008
Weight and BMI
Okay, so I had a body composition done, and my BMI is 40. Not good. My weight is 238.9 pounds. Yuck.
So here's the goal:
Lose 100 pounds at a gradual pace.
Goal weight: 145 pounds.
Goal BMI: 20
So here's the goal:
Lose 100 pounds at a gradual pace.
Goal weight: 145 pounds.
Goal BMI: 20
Subscribe to:
Posts (Atom)
