I just realized that Sven and I bought CHOCOLATE Pudding the other day.
It has to be eaten so it doesn't go bad. Sven doesn't eat pudding often, but he will have to eat it, because I can't, but it is my favorite low cal desert.
Oh this is going to be hard!
I must resist!
Wednesday, February 25, 2009
Giving it up.
Today is Ash Wednesday. I am Catholic, but I do not go to church anymore, I don't agree with many of the teachings/practices of the church so I don't go and I am not going to go get Ashes put on my forehead.
But since this is the beginning of Lent, I am going to give something up, I kinda like that tradition.
I started thinking what would be good. Then I started thinking about how I would like to be healthier and I started thinking back to my childhood and Chocolate immediately came to mind. So I am giving up Chocolate. But, I thought I should give up something else and I thought Ice Cream.
But I got to thinking what kind of deserts can you have that are diet friendly but not ice cream or chocolate?
What about WW frozen yogurt pops? No, that is technically ice cream. What about Skinny Cow Ice Cream Sandwiches? Well, those are rules out just by the name.
Anyone have any ideas? Maybe I won't give up the Ice Cream part?
But since this is the beginning of Lent, I am going to give something up, I kinda like that tradition.
I started thinking what would be good. Then I started thinking about how I would like to be healthier and I started thinking back to my childhood and Chocolate immediately came to mind. So I am giving up Chocolate. But, I thought I should give up something else and I thought Ice Cream.
But I got to thinking what kind of deserts can you have that are diet friendly but not ice cream or chocolate?
What about WW frozen yogurt pops? No, that is technically ice cream. What about Skinny Cow Ice Cream Sandwiches? Well, those are rules out just by the name.
Anyone have any ideas? Maybe I won't give up the Ice Cream part?
Monday, February 23, 2009
Menu Planning Monday
Sorry, this post is so late, I was sick with a migraine all day. I did not leave the bed. Here is what we have planned:
Monday: We were supposed to have Salsa Chicken over Rice, but since I was sick we had leftovers.
Tuesday: Chicken and Sausage Gumbo or Salsa Chicken depending on how I am feeling, it usually takes me a day to recover.
Wednesday: Lean Bean Cheesy Enchiladas
Thursday: Chicken Kiev (I really have no idea what they are called. They are those Chicken things with either Ham in them or Brocolli in them. With Rice and Corn
Friday: Crockpot Oriental Pepper Steak
Monday: We were supposed to have Salsa Chicken over Rice, but since I was sick we had leftovers.
Tuesday: Chicken and Sausage Gumbo or Salsa Chicken depending on how I am feeling, it usually takes me a day to recover.
Wednesday: Lean Bean Cheesy Enchiladas
Thursday: Chicken Kiev (I really have no idea what they are called. They are those Chicken things with either Ham in them or Brocolli in them. With Rice and Corn
Friday: Crockpot Oriental Pepper Steak
Friday, February 20, 2009
Shepherd's Pie
Jennelle posted this on her blog and we made it tonight! It was really good, a definite must make again!
Shepherd's Pie
Servings: 6
WW POINTS: 6
* 2 cups chicken broth
* 1/4 tsp black pepper
* 1/2 tsp salt
* 1 tsp thyme
* 1 tbsp rosemary
* 3 tbsp all-purpose flour
* 2 medium stalks celery
* 2 medium carrots
* 1 cup onion
* 2 tsp olive oil
* 1 tbsp butter
* 1/4 cup fat-free sour cream
* 2 large potatoes
* 1 lb cooked extra-lean ground beef
Preheat oven to 400ºF.
Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and butter; mash until smooth, season to taste with salt and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
Transfer beef mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
Shepherd's Pie
Servings: 6
WW POINTS: 6
* 2 cups chicken broth
* 1/4 tsp black pepper
* 1/2 tsp salt
* 1 tsp thyme
* 1 tbsp rosemary
* 3 tbsp all-purpose flour
* 2 medium stalks celery
* 2 medium carrots
* 1 cup onion
* 2 tsp olive oil
* 1 tbsp butter
* 1/4 cup fat-free sour cream
* 2 large potatoes
* 1 lb cooked extra-lean ground beef
Preheat oven to 400ºF.
Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and butter; mash until smooth, season to taste with salt and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
Transfer beef mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
Chicago forecast?
Sven and I were in the car listening the radio, when the song, Welcome to the World by Kevin Rudolph, came on.
The first lines went something like "Welcome to the World, Check out the Forecast". I swear to you I heard "Welcome to the World, Chicago Forecast". Makes no sense but that is what I heard. I asked Sven what was really said and he rewinded the song (we have Sirius, Thank God for Sirius!) and indeed he did say "check out the forecast".
But I didn't care, I just kept singing my version, at first, I think it drove Sven nuts, but then it made him laugh when he realized I am crazy, as you all know this :)
The first lines went something like "Welcome to the World, Check out the Forecast". I swear to you I heard "Welcome to the World, Chicago Forecast". Makes no sense but that is what I heard. I asked Sven what was really said and he rewinded the song (we have Sirius, Thank God for Sirius!) and indeed he did say "check out the forecast".
But I didn't care, I just kept singing my version, at first, I think it drove Sven nuts, but then it made him laugh when he realized I am crazy, as you all know this :)
Thursday, February 19, 2009
V-day at the Castle
For Valentines Day, Sven and I went to White Castle. We have been going for five years, it is our tradition now. Here is the picture they took of us, I think we clean up pretty good :)
I am definitely framing this picture to mark the milestone year!
I am definitely framing this picture to mark the milestone year!
Lean Bean Cheesy Enchiladas
On my friend Ame's recommendation, Sven and I made this Monday night and it was oh so good! Definitely, gonna make this again!
HG's Lean Bean Cheesy Enchiladas – 3 points
Wanna stuff your face with a saucy smothered bean 'n cheese enchilada without a gazillion irritating calories and fat grams? Just whip up a batch of these Lean Bean Cheesy Enchiladas PRONTO!
Ingredients:
2 large corn tortillas (like Mission Super Size)
1 slice fat-free cheddar cheese, cut in half
2/3 cup enchilada sauce
1/3 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
1/4 cup chopped onions
1 tbsp. taco sauce
1/2 tsp. taco seasoning mix, dry
Optional toppings: fat-free sour cream, chopped scallions
Directions:
Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes). In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well. Spray a s mall baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one. Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty). Plate those babies and, if you like, top with some of the optional ingredients. Enjoy! MAKES 2 SERVINGS
We doubled it to make four enchiladas!
HG's Lean Bean Cheesy Enchiladas – 3 points
Wanna stuff your face with a saucy smothered bean 'n cheese enchilada without a gazillion irritating calories and fat grams? Just whip up a batch of these Lean Bean Cheesy Enchiladas PRONTO!
Ingredients:
2 large corn tortillas (like Mission Super Size)
1 slice fat-free cheddar cheese, cut in half
2/3 cup enchilada sauce
1/3 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
1/4 cup chopped onions
1 tbsp. taco sauce
1/2 tsp. taco seasoning mix, dry
Optional toppings: fat-free sour cream, chopped scallions
Directions:
Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes). In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well. Spray a s mall baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one. Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty). Plate those babies and, if you like, top with some of the optional ingredients. Enjoy! MAKES 2 SERVINGS
We doubled it to make four enchiladas!
Subscribe to:
Posts (Atom)
