Going 2 B Thin Again!

Gotta love kids (well, sometimes and only when they are your own!) I had a nice afternoon bowling with my son yesterday (sans the 16 month old), and when we were leaving my son asked me if we were on the Highway yet. I said “Almost, but why do you ask?”. He responds, “So I can sing that song from the Cars movie.” So, we get to the highway and he belts it out “Life is a Highway……I want to ride it all night long….” LOL How cute! So of course I sing along with him and smile the rest of the ride home. We have so much we should be reminded of from our kids. Live life to it’s fullest!!! Sing and have fun, just because!

With that said, I’ve had another “clarifying moment” in my life. I’ve realized that I’ve got to get out of my own way!! I stand there, firmly planted in front of my highway and don’t let the real me come through. I’ve convinced myself that I’m doomed and going to fail. That was until my clarifying moment on Thursday morning. I told myself… get over yourself! You are your own worst enemy sometimes. Get a grip, get a life and move forward.

Since Thursday I’ve felt a tremendous burden lifted from my shoulders. I’m eating my Core meals, drinking my water and having fun doing it! My husband even started eating salad……..yes, you read that right… the man that thinks “broccoli messes up his system”…. ate 3 salads this weekend. His system is surely in for a shock, but a good shock!

I’ve decided that I can’t put my life on hold “until I lose the weight”. I’ve got to live now and conitinue living all throw my weight loss journey.

Ingredients:
93% lean ground beef
1 medium onion, chopped
1 red pepper, chopped
1 cup of fresh mushrooms, chopped
1 can of Fire Roasted Tomatoes
2 tsp Italian Seasoning (I use Tastefully Simple’s)
1 cup of ff or soy mozzarella
1 log of polenta

Saute ground beef, onion, red pepper and mushrooms until cooked thru. Add tomatoes and seasonings. Simmer for 10 minutes. Press polenta into a 8×8 dish and pour meat mixture over top. Top with shredded mozzarella. Bake at 350 degrees for 30 minutes.

Yup, I go from making my page somewhat active to dropping the ball all together!  I muddled thru the month of December and only gained 3 lbs.  Really, that’s not too bad for me.  Normally, I gain at least 10 and then take them off again in January.

 I’m strating fresh tomorrow actually with my first weigh in of the new year.  Actually, I have not gotten completely off plan.  I still keep most of the Core principles in mind when choosing my food.   For example, I still had a wonderful lunch of Roasted root vegetables (Mmmmm!) for lunch yesterday, but then I couldn’t seem to stop snacking all afternoon on pretzels and crackers.  I guess I needed it out of my system.

I also made a wonderful version of Minestrone yesterday that I packed for lunch today.  Instead of pasta I used bulgur, so I’ll have to see how that goes over at lunch time.  I’ll post the recipe….

tee-hee….

 Doesn’t take much to make my day, huh???

 Love this place!

 On a side note, now I wish I could figure out how to make it look purtier and more organized!  I’ll work on that!

Well, survived yes.  Lost?  NO!  It was TOM plus T-day weekend, so double whammy.  I guess I should be glad I was up only 3 lbs.  The old me would have gained at least 6 and not taken it off afterwards! 

I’m already having a great week and feeling good.  Late afternoon headaches, but that probably the coffee wearing off.  I had my awesome chopped salad for lunch and I’m feeling good!

 I just found out that I will be taking a business trip in May to Las Vegas!!  What a good motivator to stay on track!!

Thanksgiving was great!  We had so many leftovers that we decided to host on Sunday for the other half of the family.  I’m pretty much “turkied out”.  I also went Off plan here and there and drank too much!  Well, today is a new day and I’ve got my core breakfast in me and water ready to go.  Do I dare WI tonight???? 

Baked Louisiana Dirty Rice

This spicy casserole, an old New Orleans favorite, traditionally features chicken livers and gizzards. This version substitutes juicy chicken thighs. Brown rice adds a nutty, earthy taste.

Ingredients
1 tablespoon olive oil
1 cup finely chopped green bell pepper
3/4 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 pound skinless, boneless chicken thighs, cut into 1/2-inch cubes
1 cup uncooked long-grain brown rice
2 1/2 cups fat-free, less-sodium chicken broth
1/2 cup thinly sliced green onions
2 teaspoons minced fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 (15-ounce) can red kidney beans, rinsed and drained

Preparation
Preheat oven to 350°.
Heat oil in a large Dutch oven over medium heat. Add bell pepper, red onion, and celery to pan; cook 4 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 3 minutes or until lightly browned. Stir in rice; cook 30 seconds. Add broth and remaining ingredients; bring to a simmer. Cover and bake at 350° for 1 hour and 15 minutes or until liquid is absorbed and rice is tender.

Yield
6 servings (serving size: about 1 cup)

Nutritional Information
CALORIES 250(22% from fat); FAT 6.2g (sat 1.3g,mono 3g,poly 1.3g); PROTEIN 13.5g; CHOLESTEROL 25mg; CALCIUM 42mg; SODIUM 741mg; FIBER 4.8g; IRON 1.7mg; CARBOHYDRATE 34.9g

Cooking Light, OCTOBER 2007

I’m hosting my very first Thanksgiving!  This should be interesting since I’ve only cooked one turkey ever!! 

Here’s the menu:

Turkey & gravy

Greenbean casserole

Sweet Potato (my mom is making)

Mashed Potatoes

Roasted Brussel Sprouts

Crockpot stuffing

Fresh Cranberry Salad

Roasted Butternut squash Dip Appetizer

Cocktail Shrimp Appetizer

Cranberry & Brie in phyllo dough appetizer

Pies!!  (Guests are bringing)

I hope that will be enough to feed 8 adults and 2 kids

I’ll let everyone know how it goes tomorrow!!

Quick Fall Minestrone


Make the most of fall produce like butternut squash and kale in this hearty vegetarian soup. Pasta and beans make it especially filling.


1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth
2 1/2 cups (3/4-inch) cubed peeled butternut squash
2 1/2 cups (3/4-inch) cubed peeled baking potato
1 cup (1-inch) cut green beans (about 1/4 pound)
1/2 cup diced carrot
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups chopped kale
1/2 cup uncooked whole wheat orzo or couscous
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) grated fresh Parmesan cheese

Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.

Yield:  8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)

CALORIES 212 (21% from fat); FAT 5g (sat 1.6g,mono 1g,poly 1.2g); PROTEIN 9.6g; CHOLESTEROL 5mg; CALCIUM 164mg; SODIUM 961mg; FIBER 3.9g; IRON 1.9mg; CARBOHYDRATE 36g

Fish Tacos with Lime-Cilantro Crema


Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They’re the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.


Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage

Preheat oven to 425°.To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Yield:  4 servings (serving size: 2 tacos)CALORIES 394 (14% from fat); FAT 6.3g (sat 1.5g,mono 1.5g,poly 1.5g); PROTEIN 40.3g; CHOLESTEROL 70mg; CALCIUM 233mg; SODIUM 857mg; FIBER 5.5g; IRON 3.5mg; CARBOHYDRATE 40.1gCooking Light, DECEMBER 2006