Kim’s Journey to a Healthier Place

Sorry I haven’t been around much, but the weight loss front seems to be a broken record. I truly believe that for me, maintenance is much harder than losing. I have my good days and my “bad” days, and lately, good weeks, and “bad” weeks. I need to start telling myself in the mornings when I wake up that “This is going to be a good day!”

“Caramel” Apple Salad
1/2 cup = 2 WWP

4-5 apples (cut into bite sized pieces)
15 oz can crushed pineapple (in it’s own juice-no sugar added)
1 box (4 servings) butterscotch sugar free/fat free pudding
8 oz container Cool Whip Free
1/2 cup dry roasted peanuts

Mix all ingredients (Do not prepare pudding. Just add powder into mixture.) Refrigerate for an hour. Overnight is best. Enjoy!

Yeah, I am finding it harder to find core foods. I guess I need to look around at the menus of folks in the community that are on core to get some ideas. I have to say I love the whole concept of eating whole, low-energy density foods. I’m trying to get my body ready for pregnancy (some day), and what could be healthier for me (and a baby) than to cut out processed foods? I may start following Roni’s idea of the “Flore” plan.

“So instead of picking Flex or Core I created FLORE! Count points while sticking to the Core food list as best you can. This worked great for me! It really helped me learn how to eat healthier.”

I love cottage cheese so here’s a quick breakfast idea that I love!

CINNAMON APPLE COTTAGE OATMEAL

WW: Core
Serves 1

1 serving oatmeal (rolled oats)

2 tbsp. unsweetened applesauce

2 tbsp. fat-free cottage cheese

Cinnamon

Splenda

After preparing oatmeal as directed, add other ingredients and enjoy! Oh so yummy and easy! 

This is Roni’s recipe. I’m putting it here so I can refer to it later. I made some of these last night, also. The husband really like these, too! It doesn’t get any easier than this. I baked mine since I was already making Crispy Chicken Dippers in the oven. (375 degrees for 25 minutes or until juices run clear)

Balsamic Dijon Chicken

Serves 4: 3 WWP per serving

• 16 oz of chicken breast cut into tender style pieces
• 2 tbsp Balsamic Vinegar
• 1 tbsp spicy Dijon mustard
• 1 tsp dried parsley flakes

Mix the vinegar, mustard and parsley in a small bowl.

Place the chicken in a ziplock bag, pour in the marinade. Seal and let sit for at least 10 minutes.

Grill the chicken for 4-5 minutes a side (or bake for 25 minutes with oven at 375 degrees or until juices run clear).

Serve!

Photo compliments of www.Kraft.com.

I also made these last night. It’s another recipe from Kraft. The husband is an avid fried chicken finger fan, and he actually really liked these! I did, too!

Crunchy Chicken Dippers

4 servings: 5 WWP per serving

1 egg (or Egg Beaters) 

1 lb.  boneless skinless chicken breasts, cut into 1-inch wide strips

~ 2 cups POST HONEY BUNCHES OF OATS Cereal, finely crushed (I used my food processor)

salt

pepper 

1 cup Barbecue Sauce

PREHEAT oven to 375°F. Beat eggs lightly in shallow dish or pie plate. Sprinkle chicken with salt and pepper. Dip chicken in eggs, turning over to evenly coat both sides of each strip. Coat chicken evenly with cereal. Place in 15×10x1-inch baking pans sprayed with cooking spray.

BAKE 25 min. or until chicken is cooked through.

SERVE as dippers with the barbecue sauce.

Photo compliments of www.Kraft.com.

This recipe is from Kraft. In fact, I like more of the Kraft Canada recipes than those for the US Kraft. They’ve got some great healthy recipes over there.

I made this last night. It’s great! It’s definitely not as thick and dense as real cheesecake, but honestly I like it being lighter in consistency. Instead of using the springform pan, I just used a 9 inch pie plate, and it worked out fine. The crust could be improved somewhat, but I could eat it without the crust. Enjoy!

Low-Fat Orange Dream Cheesecake 

 8 servings: 2 WWP per serving

3 sheets HONEY MAID Honey Graham, crushed (I used my food processor)

2/3 cup  boiling water

1 pkg. (4-serving size) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin

1 cup  BREAKSTONE’S or KNUDSEN Low Fat Cottage Cheese

1 tub (8 oz.) PHILADELPHIA Fat Free Cream Cheese

2 cups  thawed COOL WHIP Sugar Free Whipped Topping

SPRINKLE crumbs onto bottom of 8- or 9-inch springform pan  or pie plate sprayed with cooking spray.

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cheeses; blend well. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top.

REFRIGERATE 4 hours or until set. Remove rim of pan before serving. Store leftovers in refrigerator.

I’ve got the Recipes page up and running now. I added a few, but I need to sit down with my recipe collection and add my favorites. Three of them are for pumpkin fare (the Heavenly Pumpkin Cookies are to die for-I can’t stop eating them, and they’re so easy!), and an Anytime Frittata that I created last night. It was quite tasty, too. If you try any of them, let me know how you liked them. I’ll get more recipes up soon!

By the way, we had our second open house on Sunday, and I didn’t eat a single piece of candy. I did, however, chew sugar-free gum to avoid the temptation. I’ve really been diggin’ the Extra Polar Ice flavor. It hits the spot!