Weigh in Thursday?

Ok. I tried to run. I tried to hide. My conscience got the better of me.

I yoyoed this week

I am up two again.

I also know I am PMSy (my BC has stopped my periods, so it is unclear when it really happens, but I have been such a carb-craving GRUMP this week it can only mean one thing)

The kids and I are sick so my workouts have slacked off.

Next week is a new week, right??

I Rock!

Monday's homework at The Sisterhood was to come up with five reasons we rock.

I love this homework. If you are anything like me, you could list off what you think are personal shortcomings all day long without a second thought. This was really challenging to me, but important to help me keep going.

Can you come up with five truly awesome things about yourself?

1. I gave birth to a 9 lb 2 oz baby boy. At home. No drugs. Just me and my midwives.
2. In my previous profession as a nurse I saved lives. For real. Like, I helped keep people from actually dying. Conversely, if it was their time, I helped them do it in the most dignified and painless way possible.
3. I am a fantastic cook, and now I am learning how to be a fantastic cook without a lot of butter and sugar to help things along.
4. I am a stay at home mom to three kids age six and under. I think I deserve a superhero cape for that one.
5. I am here. Working to become healthy and fit. Again. I thought I was ok with how I was, but I know I was just trying to kid myself. So, I came back.

Weigh In Wednesday

It's Wednesday. That can only mean one thing.

I got out of bed, looked that scale in the eye, and then they fell out of my head.

Here are my stats:
Weight Last Week: 162.8
Today's weight: 160.4
Net Loss: 2.4


Dudes!!! Over two pounds lost this week!!!!! All of your kind words and encouragement really helped me stay on track this week!

Yay!!! It's working!!!

Menu Plan Monday

Yes, I realize it's Sunday. I am out of eggs and milk. I need to go to the store. So, I made my menu plan today.

I get emails every week from Kraft Canada. I decided to try a couple of new recipes they sent me, and before I knew it, I was poking around their site and the rest of my menu ended up being from that site as well.

Sunday: Barbeque Beef Biscuits

Monday: Cheesy Manicotti (I plan on adding the extra 1/2 pound ground beef left over from Sunday's dinner to Monday's sauce so my carnivore husband's tummy will feel full)

Thursday: Slow-cooked chicken curry with rice

Wild cards:

Tuscan roasted Vegetables with Pork Tenderloin

Chicken Taco foil packets

Crispy herb fish with parmesan potatoes

Pancake Makeover

Pancakes are usually wasted calories. Yes, they are light and fluffy, but they are definitely not filling and I sure don't feel satisfied after eating them.

These pancakes WILL leave you feeling satisfied. They are hearty and filling and have a hefty 8 grams of protein per serving. That is twice as much as a pancake made from a regular mix. These pancakes also have all of the goodness of whole grains in them to give you lots of energy.

Just make sure to read ALL of the directions as the batter needs to sit around 40 minutes before you make the pancakes. Step 1 can even be done the night before so you are ready to roll in the morning.

I am not sure if there is an American equivalent to the main ingredient, Red River Cereal (man, you Americans have crummy Smarties, Kinder Eggs are banned and there is no Red River Cereal...how do you live??) Here is a place you can order it. Amazon has it too.

Anyhoo, without further ado, here is a really yummy recipe for pancakes in a way you probably haven't had them before

Hearty Red River and Oats Pancakes

Ingredients

• 1/2 cup Original Red River Cereal
• 1 1/4 cup Old Fashioned Rolled Oats
• 2 cups 1 % milk
• 1 cup All-purpose flour
  
• 2 tbsp sugar
  
• 2 tbsp baking powder
  
• 3/4 tsp salt
  
• 3 eggs
• 1/4 cup Vegetable oil
  

Directions

1. Combine Red River cereal with 3/4 cup BOILING WATER and let stand 30 minutes
2. Add oats and milk, let stand 10 minutes, until milk is absorbed
3. Combine dry ingredients in a separate mixing bowl
4. Add eggs and oil to cereal mixture. Mix well, and add to flour mixture, beating until smooth.
5. Spoon batter by 1/4cupfuls onto preheated lightly greased griddle or frying pan. Cook until bubbles break on surface and underside is golden. Turn and cook other side until golden. Serve hot with butter and syrup or honey.

Nutrition Facts

Serving Size: 2 pancakes

Calories 229

Calories from Fat 85

% Daily Value *

Total Fat 9.3g 14%

Saturated Fat 1.9g 9%

Cholesterol 74.8mg 24%

Sodium 25%

Total Carbohydrate 27.1g 9%

Dietary Fiber 2.2g 8%

Sugars 3.6g

Protein 8.5g 17%

Fat: 37%
Carbs: 47%
Protein: 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Weigh In Wednesday

Weigh in Wednesday....WTF edition.

Last week's weight: 162.8
This week's weight: 162.8
Loss: ZERO

I exercised every day, I drank so much water I had to get up twice each night to pee. I started journalling my food again.

So, I was hoping for at least a half pound loss.

I got nothing.

??????

Ok. Time to focus on the positives. Exercise is making me feel good. I am losing my appetite for sweets (again)

I am just very disappointed in myself right now.

Mix master.

Lately, I have developed a dislike of buying preprocessed, overpackaged convienence foods. If I want cookies, I will bake them. Pudding isn't THAT hard to stir up and sitting at the stove can be very peaceful and meditative. The only cake mix I buy is Angel Food, since I have made it from scratch, and there is really very little difference in the quality of the finished product.

I have found, from time to time, favourite recipes of mine call for premade biscuit mix. I don't make a habit of buying that, but I learned it is easily made from very common pantry ingredients. Once you know the secret, you will stop buying it too!

I used the following recipe to make dumplings for stew last night. They turned out perfectly and I didn't have to make a last-minute trip to the store!

BisQwick Baking Mix

The Monday Project

Wanna hear a story? It is the story of a girl who has battled her weight for most of her adult life, and has battled body image issues for much longer than that.

How about you pour yourself a nice drink (warm, if you are anywhere near where I live!) and we will have a little chat.

I feel like this story might jump around a bit. I hope you will stay with me.

Let's start with my Grandparents. The grandparents who gave me the genes to carry all of my extra weight around my waist. My legs and arms are skinny, my bust is skinny, but I always have a poochy belly. When I was in high school I weighed just over 120 lbs. I rollerbladed. I marched in the marching band (very good cardio workout!) I wore a size six to my graduation. I still had a poochy belly. Marching band was the only form of exercise I was good at. I was the one always picked last for gym class teams, clumsy and un-coordinated.

Now, let's talk about the other Grandma I had who bought me Weight Watchers magazines as a teenager and who never let me forget about my belly. Let's talk about the strangers who, today, stop me on the street and ask me when my baby is due.

Let's talk about how this has hurt my feelings over and over and has made me feel very unattractive.

Let's talk about my wonderful husband who is the only one who has made me feel good about myself and desirable and attractive no matter what my size--and he has seen them all!!

Ok, now that you know the ancient history, let's move up a decade.

Let's look in the window of a basement apartment at a young woman in nursing school. This young woman studied very hard and had very little time to exercise, try as she might. She gained 20 lbs through the course of her nurse's training. She really shot herself in the foot by trying to keep up with her whippet-thin boyfriend who HAD to eat everything in sight in order to maintain his fat free body.

Her aha moment at that time consisted of a picture of herself at Christmas, round face and jiggly thighs taking over. It also consisted of a co-worker at the hospital she worked at pointing out that she was "always eating". She joined Weight Watchers and found the program too restrictive and the leader too mean. She moved away to a tiny town that didn't have pizza delivery, but did have a 24 hour gym. She found new inspiration and lost 30 lbs in time for her wedding.

Hours after the wedding she got pregnant and packed those 40 lbs back on. She gave birth to her sweet boy and quckly lost 20 lbs. She then spent the next year carrying those 20 lbs on and then packed on 40 more with her second pregnancy. She then gave birth to a gorgeous little girl and quickly lost 20 lbs. She joined Weight Watchers again, and found the new program much easier to follow and the new leader much nicer. She lost another 40 lbs and was back to her wedding weight. She felt great. She got pregnant again. She packed on another 40 lbs. She gave birth to a big boy in her bedroom. She quickly lost 20 lbs through marathon nursing and chasing two other kids.

This brings us to today, and 20 lbs to lose. Weight Watchers is too expensive on a single income that must feed five people--four of whom have monster appetites and need lots and lots of calories to stay skinny. The fifth one spends a lot of time resenting the other four skinnies in her home who can eat whatever they want.

She is trying to change her attitude towards weight loss. She is not going to focus on apperances this time and is going to focus on health instead. She knows her waist measurement is right now in the danger zone for heart disease. She is NOT going to count calories this time as she finds that counting and tracking makes her obsess about food in a very unhealthy way. She is going to learn to listen to her body and it's real hunger cues. She is going to drink more water than coffee. She is going to exercise with her Wii.

She is going to get healthy, not skinny.

Thursday Three

Hello fellow Shrinkers!

Today's assignment is to list three fun facts about yourself.

Here you go!

1. I met Pauly Shore in Minot Airport. We flew in the same plane (with my High School Marching band) to Los Angeles.
2. I am so clumsy I am capable of tripping on a busy linoleum pattern.
3. I cannot whistle.
   

Weigh In Wednesday

It's Wednesday. That can only mean one thing.
It's time to post the good or bad news about the past week.

Truth be told, I actually weigh in on Tuesdays. Tuesday night is our respite night and it is a night I allow myself some wiggle room with eating. Last night I had chicken wings with my spinach salad. A few wings equals around 2-3 lbs of salt weight the next morning for me.

So, enough jibber jabber. Here is my weight for Rethink Your Shrink Weigh in Wednesday #1:

162.8 lbs

I gained two pounds over the holidays, which is not a surprise.

I have been faithfully exercising 20-30 minutes at a time, minimum 5 days a week since Boxing Day. I have also been tracking my water intake and curbing evening snacking.

I am expecting good news next week!

Menu Plan Monday

Well, after two weeks of eating everything in sight, it is time to get back into a routine. I always do better with a meal plan. There are two days of the week were we have activities that are perilously close to dinner time. Those are almost always crock pot meals, or made ahead and easily reheatable. The rest of the week is planned, but not assigned. There are two empty days for leftovers and or respite night.

So, here it is:

Monday: Split Pea with Ham soup and cheese bread
Thursday: Crockpot Italian Sausage Sandwiches

Roasted Vegetables with Lemon Couscous
Beef Stew with Dumplings
Chicken Croquettes with Spinach Mashed potatoes

Thursday Three on a Sunday

The Sisterhood has presented a new challenge to members.

Re-think Your Shrink.

I have been really, really bad at shrinking lately. So, here I am, yet again, to start anew.

The rules:

1. Write down 3 goals you have for yourself for this challenge. Be specific. Be realistic. Be positive. Make them “I will…” statements, not “I won’t…” statements. YOU MAY NOT USE THE WORD “TRY”!
2. Track your goals. Make a sticker chart. Make a ticker for your blog. Use an app on your phone (I don’t have a fancy schmancy phone but I assume with all the apps out there that there’s GOT to be a goals app). Just find something that works for you and keep it up to date!
3. Come up with a NON-FOOD reward for yourself when you hit your challenge goals. You can pick one small reward for each goal met. You can pick one big reward for completing all 3. You choose. Just don’t choose food.

It has taken me until now to really decide what I need to do.

These are not big goals. I am not ready for big goals yet, but, for better or worse, here they are:

1. I will stop eating after seven PM. This means NO cleaning up the kid's leftovers, and NO munching on whatever I can get my hands on once the dishes are done. I plan to use the time-honoured techniques of chewing sugarless gum durning kitchen clean up and sipping tea on the couch during our evening TV time.
2. I will complete the 30-Day Challenge on my new EA Sports Active game. I tend to start new workouts guns blazing, and then peter out to nothing. This time I will finish what I start.
3. I will drink my water. I have been very bad about not getting enough water, and I know proper hydration can make weight loss much easier. I have been drinking far too much coffee and not enough water.

How will I track my goals? I have a calendar with big squares. I will mark off my non-snacking days and make a checkmark at the bottom of each square for each glass of water I drink. My workouts are tracked by the game itself.

My reward? If I can go two weeks without snacking, I will buy a new book to go with the series I am reading. I will redeem a massage Gift Certificate I got for Christmas at the end of the challenge.

Wiiiiiii!

My inlaws bought us a Wii for Christmas. Hub's cousin gave us a mall gift card for Christmas.

What do these two things have to do with each other??

EA Active!

I have heard a lot about Wii Fit and the newer EA Active, especially on the Sisterhood of the Shrinking Jeans blog.

After a bit of research I decided on getting EA Active.

I am on Day 2 of the game's 30 Day challenge.

How do I feel?

Well, my lower body knows it's been worked out, that's for sure!! I love running on the track, and the inline skate game is fun and hard. By the end of the skating interval I am cursing at the perky personal trainer egging me on.

How is this different than an exercise DVD? Well, you can't cheat. The game has you hold controllers in your hands for the upper body exercises, and comes with a strap so you can attach a controller to your leg for running and lower body work. If you don't hold a rep long enough, or run fast enough, or lift your arms and legs high enough, the trainer tells you to do it again.

I love how the calories you burn tick off on the corner of the screen--very motivating. The game also charts your progress so you can look back on the work you have done and helps you set goals.

I did the easy workout yesterday to familiarize myself with the game. I managed to break a sweat. Today I did the moderate and think I will have to stay there for a while--I worked hard today!

Spicy Pumpkin Soup

This is a delicious soup that is fast to make, filling, and kid friendly. (even my two year old gobbled it up!) It calls for inexpensive pantry ingredients s o you can whip it up on the spur of the moment.

Give it a try! Don't fear the pumpkin in the soup. It adds a creamy richness and gives some sweet contrast to the spices.

My kids like it with cheese on top. I like it with cheese and a dash of hot sauce.

Sassy Salsa Pumpkin Soup
(1 serving: 160 calories, 1g fat, 1,128mg sodium, 13g carbs, 12g fiber, 6.5g sugars, 10g protein)


Ingredients:
Nonstick cooking spray
1 tbsp. minced garlic
1 tbsp. chili powder
1/2 tsp. cumin
4 cups fat-free broth (chicken or vegetable)
1 15-oz. can pure pumpkin
1 can black beans; drained and rinsed
1 cup corn
3/4 cup salsa (this is where you can add or reduce the spiciness)
*Optional toppings: shredded reduced-fat or fat-free cheese, and reduced-fat or fat-free sour cream

Directions:
Spray pot with nonstick cooking spray and set stove to medium heat. Add garlic, chili powder, and cumin; stir for one minute. Add broth to the spices, and bring to a simmer. Next, add pumpkin and mix well. Add the remaining ingredients and bring soup to a boil. Reduce heat and simmer for 10 minutes. Optional: Garnish soup with a sprinkle of cheese and a little fat-free sour cream on top. Serves 4.

*Nutritionals do not include optional toppings.

Weigh In Wednesday

It's that time again!

I am tracking my food and exercise, getting myself back in the habit of paying attention to what I eat. I am trying very hard to stop snacking in the evening. A selection of decaf herbal teas in my pantry is helping with that, as is my knitting.

So, here are my stats:

Last Weigh in Wednesday (in July...) 160.6
Last Week's Weight 160.0
Today's Weight 159.4
Loss 0.6

So, a hair over half a pound. It isn't great, but at least it is going down. I was derailed one day this week when I was perfectly on track, and then got invited to a dip party. Yes, I sampled. Yes, I probably overdid it a bit with the artichoke dip, and I KNOW I overdid it with the chili dip. BUT, I did not buy anything but seasoning mix for my lowfat buttermilk mashed potatoes and some sauce for chicken breasts, so that is something! I know better than to keep cheeseball mix in our house.

My two goals this week are:

1. Reach for water first before snacks.
2. EXERCISE!!!!

I have such a hard time making time for exercise. I have exercise-induced asthma which is an all too easy excuse to fall back on when I am feeling lazy. I need to stop making excuses and just get off my bum and do something.

Suck it up, Buttercup

I'm ba-ack.

We are moved in and settled and (mostly) unpacked. Time to get back on the wagon. My muffin top is growing again. It is just all too easy to slip back into bad habits. How quickly the weight comes back on!

I feel a whine coming on:

• I hate being hungry. I hate feeling like all I do is think about food. Tracking my food is a pain, but it seems to be the only thing that works.

• I must either do the work, or quit complaining about how I feel and look.

• My shirt didn't shrink THAT much from going through the dryer.

I just have to suck it up. My first step was logging back on to The Daily Plate. I tracked my food today.
My next step is to hide the tiny chocolate bars that are sitting in my kitchen. I was an idiot and fell for the 50% off Halloween candy at the grocery store yesterday.

Ok, here we go again......

I Zumba'd!

I got a call from a friend today. She said there was a new class being previewed at the Y tonight. Zumba.

What?

She said something dancing and aerobics and fun. I dug out my workout clothes and tagged along.

An hour later, I was sweating, out of breath and my legs were jello.

I had So. Much. Fun! I didn't get all the moves, but the music was great, the instructor was friendly and I danced (a bit) of my bum off.



I may just have to go back and try this again.

Have I mentioned this site before?

So, have you ever wanted to bake cookies but your tried and true recipe calls for two eggs and you only have one? Ever have a hankering for Ethiopian food but don't know what the heck teff is? Want to know if you can sub sour cream for buttermilk in your favourite muffin recipe???

You need to bookmark

The Cook's Thesaurus

Do it right now. I'll wait.

You won't be sorry.

The moving truck comes in 11 days, 10 hours, and 37 minutes. I am only buying the bare minimum groceries right now--fresh fruit and milk, mostly. I am digging deep and shopping my pantry so I don't have to move as much. I found a lonesome can of lentils I bought before I knew the true depth of Hubby's dislike of them--I made chili and ended up passing the leftovers along to his Mom who eats anything. I discovered that sticky sushi rice makes absolutely fantastic rice pudding.

Anyone have ideas for an acorn squash? For some reason I bought two. Last night we ate one roasted with butter, brown sugar and cinnamon (YUM!) I need something new to do with his friend.

Why aren't I packing right now????

Helloooooo out there!

Wow, it's been a month since I have posted here! Time flies. If you read my other blog, you will know that things are changing very quickly here. As I am typing, I am surrounded by boxes. We move to a new house in two weeks.

How is the weight loss? Stalled at 159 lbs. Not too bad. I dropped three chasing Matthew at camp a couple of weeks ago and that is where the scale has stopped moving. I have noticed not having my kids home has changed how I eat. My bad habit is eating off the kid's plates when they are finished. I need to figure out how to really stop doing that when they get home in a couple of days.

Hubby and I have enjoyed eating grownup food for the past week--I bought the ingredients for California Rolls one day and then decided I didn't want to fiddle with rolling sushi. It turns out that tossing the ingredients (minus the rice and nori) in a crusty bun with sliced tomatoes and lettuce plucked from the garden makes a delicious sandwich perfect for eating on a hot summer evening.

My CSA box has me eating wonderful fresh vegetables every night. I cannot keep up with the zucchini, though. I have SEVEN in my kitchen right now!!!! I think I need to give this Zucchini Streusel a try...I don't know if I will try to pass it off as apple crisp though. Hubby still doesn't trust me after I served him potato salad made from cauliflower. (It did fool him, by the way!)

When we move I will be saying goodbye to my very productive apple trees. I canned 16 pounds of crababbles yesterday and have eight more in the freezer. This morning I plan on making a Dutch Baby pancake and topping it with some of the pie filling I made yesterday. Yum!

I hope you try some of the recipes I linked to! I will be sitting here counting down until I get to start cooking in my sunny new kitchen! What should I make to break it in???

Hitting a wall.

It happened. I have lost my motivation. My weight is creeping up. Unhealthy snacks are creeping in. I can't say this is a plateau since I ate Smartie Cheesecake when out for lunch yesterday.

Sometimes I care about this, more often I don't. Heck, I just bought a maxidress (muumuu??) yesterday.

I have moments. Right now I am blogging as my steel-cut oatmeal simmers on the stove. I plan on having a salad for lunch. There is a home showing at 6:00 so I am not sure about dinner.

I do know my blood pressure is rising at the thought of getting ready (again), and then listening to the realtor probably tell us the reason this person doesn't want my house (again). I am listening to heavy equipment tear the street up in front of my house. I wonder how this will affect people's opinions of our house and if it might cost us a sale.

I am letting my team down. Stress. My house is not selling. Stress. My daughter is going through a phase where every little slight against her (she wanted the yellow cup, not the blue; her brother is breathing in the same room as her; her other brother took her toy....) results in blood-curdling screaming. Stress. Stepping on the scale and seeing a gain. Stress.

So what do I do? Ben & Jerry's If I had a Million Flavours. Ahhhhhhhhh. Beer and Clam on my balcony. Ahhhhhhhhh. Working in my garden. Grumble grumble I have to walk there, oooh so many weeds, oh that work feels good! Ok, that wasn't so bad. Ahhhhhhh. Knitting. Ahhhhhhhhh. Streaming Dharma and Greg on my laptop. Ahhhhhhhh. I really really want to start smoking again. I have not done it for years, but lately my cravings are popping up again with a new venegance.

Ok, so maybe I should do more of the second part of the list and less of the first part, that should be a start.

What do you do when you hit a wall?

Weigh In Wednesday

Is it Wednesday already???

This past week has gone by in a flash.

I have been trying very hard to stop some bad habits that have snuck back into my life. I am trying to eat more salads again--having farm fresh lettuce delivered every week helps with that! Making muffins and pie from the farm fresh rhubarb also delivered did NOT help!
Discovering the yumminess that is Alexander Keith's Red Amber Ale also probably didn't help, but it did take the edge off of a very noisy, busy day this week. (tangent: No, I haven't jumped on the lime-flavoured beer wagon. I don't plan on it. If I want lime-flavoured beer I will slice up a lime and add it myself.)

Long story short, here are my stats:

Last week's weight: 160.9
This week's weight: 160.6
Lost: 0.3

Onwards and downwards!

Weigh In Wednesday

I have not had a great week as far as weight loss goes. The stress of keeping our house show-ready at any given time is taking it's toll, and meal planning and calorie counting has gone out the window. We have showings almost every day, which makes cooking and eating at regular times hard--there have been more take out and sandwiches than usual. I am falling back into bad habits: eating off the kid's plates, snacking in the pantry, buying junk food.

So, there is a gain this week.

Last week's weight: 157.9
Current weight: 160.9
Gain: 3 lbs

I am going to work harder this week and hopefully post a loss next week. I am quite disappointed in myself this week.

Handy Housewife Hint

My life is all about making my house ready to show, but this hint would work for last minute company too.
When company comes I always like to have a clean bathroom for them, but doing a big scrub down is often not fesable.

Here is my quick and dirty, two-minute bathroom cleanup:

• Wipe down bathtub with your probably still-damp morning towel. Leave the towel in a heap in your tub. You will need it in a minute. Put a fresh towel out for your guests now.
  
• Wipe down sink and faucets with a baby wipe--you wouldn't believe the shine a baby wipe gives chrome!! Much cheaper than disinfectant wipes and you can use them for quick makeup removal too.
• Swish out your toilet with a brush if you have one handy, wipe seat and lid with another baby wipe.
• Here is the trick that separates me from Flylady: put a few drops of Tea Tree or lavender essential oil in your toilet bowl before closing the lid.--it really makes your bathroom smell fresh without it smelling like chemicals or fake air freshener.
• On your way out the door, grab that damp towel out of your tub and wipe the floor with it then toss in the laundry.

Now, relax! Your bathroom is ready for company. All that is left to do is stash all those dirty dishes you have on the counter in your oven until you can wash them.

Weigh in Wednesday

The rhythm of my life has suddenly changed. We put our house on the market on Monday. If I am not cleaning, I am quickly sweeping the kids and dog out for a showing. Mealtimes (and naptimes) have become unpredictable. Our Realtor promises I will get ample notice for showings, then turns around and says there is a potential buyer coming in 45 minutes. This is par for the course, but it makes it hard to chart food and exercise regularly.

I am watching portion sizes and listening to my body's hunger signals, but that is about as far as it goes right now. My workouts consist of cleaning and taking the kids to the park or playdates during showings.

It's working.

Here are my stats:

Last Week's Weight: 159.4
Current Weight: 157.9
Weekly Loss:1.5

Total Loss during Challenge: 4.5
Total Cumulative Loss: 8.5

I am down to the last hole on my belt now.

Pepperoni Pasta Salad

Wait. I know what you are thinking. Jen, you are trying to shrink. How will pepperoni and pasta help that?? Bear with me. This is my slimmed-down version of a Taste of Home recipe. It makes a great make-ahead supper for a hot day. Boil the pasta first thing in the morning before the sun gets too high. Then you can rest easy knowing that you will have a filling and family friendly meal ready to go when you are ready to wilt.

The original recipe had over 500 cals per serving. By my estimate a big bowl of my version has 286 calories.

Slimmed-Down Pepperoni Pasta Salad

Ingredients:
2 cups rotini pasta, uncooked
1 cup cucumber, chopped
1 cup part-skim mozzarella, cubed
1 medium tomato, chopped
2 tablespoons finely diced red onion
5 small turkey pepperoni sticks, chopped. (I use Freybe's I think it ends up to be around a cup of pepperoni.)
1/2 cup light zesty Italian dressing.

Directions:

1. Cook pasta until just a teensy bit underdone. Rinse well with cold water and set aside.
2. Combine remaining ingredients and cooled pasta in a large bowl. Refrigerate for at least two hours.
3. Stir and serve.

Makes four big bowlfuls.

Weigh In Wednesday

It's weigh in time! This week was great. I feel a real change in my body. For the first time I wasn't constantly hungry. I am noticing that it takes less food for me to feel full. I have a bit more energy. A friend noticed my clothes fit better.

Here are my stats:

Last Week's Weight: 161.4
Current Weight: 159.4
Weekly Loss: 2.0

Total Loss during Challenge: 3
Total Cumulative Loss: 7




Onward and downwards!

Thank you Hungry Girl!

I am a big fan of Hungry Girl. Her cookbooks and ideas are a big help in my weight loss journey. This one just showed up in my email in-box. I needed to post it so I wouldn't lose it.
Doesn't it look good??? I love crock potting!

Slow-Cookin' Pulled Chicken

PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g>POINTS? value 3*

This shredded BBQ chicken is FANTASTIC over salads, piled onto light buns, stuffed inside high-fiber tortillas with (rinsed) cole slaw, or eaten all by itself. Yummmmmm!




Ingredients:
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste

Directions:
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.

Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.

Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

MAKES 7 SERVINGS

Weigh In Wednesday

This is week two of The Sisterhood's Shrinking Days of Summer challenge.

Here are my stats:

Starting Weight 162.4
Current Weight 161.4
Loss 1.0
Original Starting Weight: 167.2
Cumulative Weight Lost: 5.8

This is only one pound lost this week (which is all my body ever willingly gives up at this stage) BUT since joining my lovely sisters, this is pound number five to leave my body!! Whee! I can see things starting to change now. The barest hint of a jawbone, my belt feeling a bit looser.
Yay! Progress!

It's Fair time.

Summer Fair is here. The kids have seen the midway go up and have been doing the Bart and Lisa thing to us:


So, today, after Hubby gets home from work, we will go.

I am packing a picnic so I don't have to be forced to choose from the bad options there.

Here is what I'm packing:
Fruity Chicken Salad
Tuna Salad
carrot and celery sticks
home made whole wheat buns (hmmmm....I should get on that!)
skim milk pudding cups
fruit salad
sugar free iced tea and low sugar lemonade

I will pretend I cannot see the mini doughnuts.

I know it isn't Monday.....

....But

I ate brown sugar bacon waffles for supper.

There. I said it.

I charted them. I have calories to spare at day's end.

They were so totally worth it.

Weigh In Wednesday

It's that time again! A new challenge has been given at The Sisterhood of the Shrinking Jeans. I am on a team with five other lovely shrinkers and the goal is to lose the most weight as a whole. I have been on hiatus from my food journal for the past couple of weeks, so it is time to get kicked back into gear.

Here are my stats:
Starting weight: 162.4 pounds

This is the ending weight from the last challenge, so I am glad to say I have maintained despite some chocolate that I had to review for my other blog and a perfect storm of PMS/Home Buying Stress/MIL fighting that started a three-day binge.

Right off the bat my first goal for this challenge is to not eat in my pantry. If I can't take the time to put my food on a plate, I should not eat it. I will also avoid the mini doughnuts at the fair this weekend, Girl Guide's Honour.

Hello team mates!
Kristen Q.
Jess B.
Cristina S.
Lindsey S.
Megan T.

Do any of you have blogs I can link to?

What's for breakfast?

You have heard it a bajillion times. Breakfast is so important. I know it to be true. On days when I don't eat a proper breakfast I just set myself up for poor snacking or binging later.

What I choose to eat for breakfast seems to make a big difference too. A strange side effect that I seemed to have kept from my pregnancies is the need to eat carbs and not much else for breakfast. Anything but carbs and I get very queasy. Toast or cereal is just not filling and is usually loaded with too much sugar. Where does that leave me?

Oatmeal.

Oatmeal is filling, high in fiber, low in calories and you have complete control over additives and sugar. Cinnamon adds flavour with no calories and also helps keep your blood sugar stable.

Of course, oatmeal on it's own can get pretty boring pretty quickly. The trick is to keep switching things up. Here is a rundown of some of my favourite things to do with oatmeal.

• Grated apple, cinnamon, sugar-free maple syrup, spoonful of peanut butter
  
• add a teaspoon of plain cocoa powder to your cooking water, then top with 1/2 banana, cinnamon and Splenda (it's like dessert!)
• frozen berries , cinnamon, fat free vanilla yogurt
• Fruit cocktail and vanilla soymilk
  
• More ideas from Hungry Girl

What do you eat for breakfast??

Weigh In Wednesday #3

Well, it is the end of the Shrink into Summer Challenge at The Sisterhood of the Shrinking Jeans. I joined during the last three weeks and have faithfully lost a pound each week.

As I mentioned in my previous post I learned the hard way last week that weigh in after respite night is not pretty nor an honest picture of how I am doing. I hold salt like crazy and restaurant meals seem to be packed with them so I am always bigger the next day, even if I stay on track with my calorie allowance. I now weigh in the day before respite night so my weigh in Wednesday is really a Tuesday. (Funny--that used to be my Weight Watchers meeting day.) I then drink my weight in water the next day to flush the salt out and de-puff myself.

I also found that being brutally honest on my food journal, for better or worse, is really helping me keep on track. I can't say enough good things about The Daily Plate. I am Prairieknitwit there. If you are a member, friend me and we can snoop on each other's journals.

So, without futher ado. here are my stats so far:

Beginning Weight: 166.4 lbs
Finishing Weight: 163.4 lbs
Percentage lost: 1%

Doesn't look like much, but I am only beginning. Just wait until the next challenge!

True Confession Monday

Yes. It's Tuesday. Yesterday was a holiday though so today is really Monday.

1. I weighed in today instead of tomorrow. My respite night is tonight so even if I stay under my calorie goal, the sheer amount of salt in whatever I eat will negate any loss. (Down one pound! Yay!)

2. I can barely keep my eyes open today so it is a real struggle for me to stay away from sugary carbs right now. There is only so much caffeine one can have before you are just tired and jittery instead of just tired.

3. Since I can barely keep my eyes open today the only exercise I could muster was a couple of laps around the mall while running errands. Every little bit helps, right?

4. I am eating dinner at 8:00 PM tonight at a new pizza joint. I need to try very, very hard to not eat all the kid's leftovers when they have dinner. I WILL make a big salad and chow down on that to take the edge off. Girl Guide's Honour. I can't make any promises about the pizza.

Weigh In Wednesday #2

No good news here. I am up a pound. I had a triple-whammy of birthday party, mom visit and Mother's day this week and I lost control. I am really mad at myself. I did journal every transgression so I can see the damage I have done in black and white.

Onward and upwards, right??

Edit: I weighed myself the day after posting this after Mother Nature showed me I was also in the throes of PMS last week. I am down two pounds after all!





I am not going to rest on my laurels. Clearly my current plan is working.

Weigh In Wednesday #1

I have been lurking at the Sisterhood of the Shrinking Jeans for quite a while now. They are very down to earth and inspiring people.

I have had to lose weight three times in my life. Once, when I was newly dating Mister Hummingbird Metabolism and in Nursing School--keeping up with him and enjoying a studious and sedentary lifestyle packed a lot of extra pounds on my body. My rock bottom was seeing 180 on the scale and having to shop in the plus-size department for the first time in my life. I started in Weight Watchers, and ended in a teeny town that had no pizza delivery, but a 24 hour gym. I dropped the weight just in time to marry Mister HM, and get pregnant before the ink was dry on our paperwork.

I then gave birth to my sweet Emmett, who is now 5 and 7/8ths. I packed on 40 lbs growing him and only lost around 20 before getting pregnant with my darling Charlotte, now 4. I joined WW again and dropped over 30 lbs. I was back in size 8 and feeling great. Five minutes after I bought the cute jeans I got pregnant with my adorable Matthew, now 1-1/2. I am back where I started. I won't disclose my weight here right now, but I am wearing size 13 pants and they are tight. People ask me when my baby is due and I haven't been pregnant in two years.

I have been stopping and starting. Doing well for a week or two, then resorting to binge eating in my pantry. I exercise sproadicaly. It is time to make some changes. I hardly recognize the face I see in the mirror. I am tired of trying to figure out what to wear that doesn't make me look pregnant. I am back on the wagon.

I chart my food, exercise and weight at The Daily Plate. I know I can't do this alone.

I am so excited to finally dip my toe in and participate with other shrinkers!

More Handy Housewife Hints

This is turning into the Handy Housewife Hint blog!!!

Here is today's hint:

If you have stainless steel appliances or countertops, don't waste money on fancy polishes.

Plain old cooking oil works like a charm. Simply clean your surface with vinegar and water, then buff a little bit of oil (canola or olive) onto the surface with a soft cloth. Old flannel pjs or t-shirts work well for this. You won't believe the streak free shine you get.

Cheap and safe too!

Another Handy Housewife Hint

We just suffered through a week of stomach flu here. I found it very helpful to keep a pair of baby running shoes on top of my dryer. They are perfect for tossing in with pillows and blankets to fluff them up after washing.

Handy Housewife Hint for Pizza

You know how when you are spreading out dough to make cinnamon rolls or pizza the instructions usually tell you to use flour if the dough is sticky? I find if I add too much flour I can toughen my dough and make it hard to spread out. (I am sure it has something to do with adding more gluten, but I don't know the science behind it. I am not Alton Brown!)

I discovered that if the dough is generally compliant, but just a little bit sticky I can spray the surface of my dough with non-stick spray (and my hands or rolling pin too). Adding the oil keeps the dough nice and soft and it spreads or rolls out very easily without toughening up.

Cheesy Olive Panini

This recipe evolved from a couple of places:

• The kids got a Sesame Street Sandwich toaster for Christmas and I wanted to try something grown up in it.
• I love Pioneer Woman's Olive Cheese Bread. Seriously. So cheesy and salty and carby. Perfect PMS food.

So here is a very quick snack that is perfect beside a big bowl of home made vegetable soup or for munching while watching a movie.

If you don't have a sandwich toaster or panini press, fear not. I will tell you how you can make it without. It will be fabulous.

Ingredients:

4 slices whole wheat bread (thinner slices are better here--the cheap bread from the grocery store is perfect in this recipe)
1 tablespoon mayonnaise
1/2 cup shredded mozzarella cheese
10 stuffed green olives, diced
2 tablespoon diced green onion

Special Equipment:

Sandwich toaster, panini press, or a nonstick skillet plus a cast iron pan or a pot with a heavy can placed inside of it

Directions:

1. Preheat Sandwich toaster or Panini press according to their directions. Alternatively, place your nonstick skillet over medium heat to warm up.
2. Spread a thin layer of mayo over each slice of bread, leaving a 1.5 cm border around the edges.
   
3. Sprinkle cheese, then olives, then onion evenly over mayo on two of the slices of bread. Place the other slices, mayo side down over top.
4. Place sandwiches in the toaster, press, or on the dry skillet.
5. Grill according to manufacturers directions. If using the skillet method, place the heavy pot or skillet on top of the sandwiches to weight them down and grill for 2-3 minutes. When one side is brown, carefully turn the sandwiches and weight them and brown the other side.
6. Let cool for a few seconds, and then slice sandwiches. Eat. Don't burn the roof of your mouth with molten cheese.

Serves 2

Carrot Pudding, Just Like Grandma's

A traditional family recipe that finishes almost every Christmas Dinner that I can remember. I only started liking it a couple of years ago. I made it for the first time last night. It feels really cool to be part of the making of a tradition!

As per Grandma's instructions, I added 1/2 cup softened butter to the pudding mixture and stirred the baking soda into some of the grated potatoes before mixing them in--she says it activates the soda and makes the pudding lighter in texture. I also cut the amount of cloves in half. It just seemed like a lot considering how strong they are. I then packed the mixture into clean pint jars (two for this recipe) topped with seals and rings, and then steamed as per the instructions. Don't forget to put a rack in the bottom of your pot.

I filled one jar a little too full so it didn't seal properly. Richard and I tested it last night. The pudding is rich, moist and sweet with just the right amount of spice.

Edited to add:
Leave LOTS of room in the jars for expansion.  Don't fill them more than 1/3 full or you will blow the tops off.

Substitute rum extract for vanilla or just add big splash of actual dark or spiced rum in the sauce for an extra delicious kick.

Carrot Pudding

Submitted by: Joyce Rehagen Rated: 5 out of 5 by 7 members

Yields: 7 servings

"Moist, dense and spicy, this steamed pudding features grated carrots and potatoes, a handful of raisins and a fragrant mixture of ground cinnamon, cloves and allspice. Top with a rich and creamy butter sauce for a truly magical dessert."

INGREDIENTS:

1 cup grated carrots 1 cup peeled and shredded potatoes 1 cup white sugar 1 cup raisins 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon

1 teaspoon ground allspice 1 teaspoon ground cloves 1/2 cup butter 1/2 cup heavy whipping cream 1 cup white sugar 1 1/2 teaspoons vanilla extract

DIRECTIONS:

1.	In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
2.	Steam the cake for 2 hours. Serve warm.
3.	Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

Eggnog latte

Here is a quick treat that goes perfectly with knitting on a chilly afternoon.

Ingredients:
Commercially prepared eggnog. (I just found peppermint eggnog at my grocery store today and oh my is it yummy in a latte!)
Strong hot brewed coffee or espresso
A large microwavable mug

Directions:
Fill your mug 2/3 full with eggnog (Use more if you plan to use espresso). Microwave on HIGH 30 seconds, or until it is hot but not boiling. Top off mug with coffee. Stir. Shake in some nutmeg or garnish of choice. (I really like this)

Curl up. Cup your mug in both hands and enjoy.

Breakfast Treat.

Winter has officially arrived. There is snow on the ground and a chill in the air. Oatmeal is always welcome on a cold morning, but sometimes it's nice to shake things up a little.

Here is a variation I came up with when I had some leftover streusel topping from baking muffings.

Blueberry Streusel Oatmeal

Streusel topping:
1/2 cup brown sugar, packed
1/4 cup all purpose flour
1/2 tsp. ground cinnamon
1/4 cup butter, softened.

Combine sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Set aside.

Oatmeal
1 cup oats, regular or quick cooking
2 cups water
dash salt
2/3 cup frozen blueberries*
prepared Streusel
milk or evaporated milk

In a large microwave bowl combine oats with water. Add a dash of salt, if desired. Microwave on HIGH for 2 minutes, then 60% power for 5 minutes if using quick cooking oats or 7 minutes if using regular oats.

Immeditaly divide cooked oatmeal between two large bowls. Top hot cereal with approx 2 tablespoons streusel each and and divide berries between the bowls. Mix well. Top with milk or evaporated milk to taste.

*You can thaw the berries beforehand if you want, but it helps the cereal cool down faster, which is great if you have hungry impatient kids waiting for breakfast!

You will have steusel left over, but just put it in a plastic container and store in a cool place.

Serves two

Onion Soup for the lazy.

I have a bad cold today. I wanted something soothing. For some reason, French Onion Soup came to mind. I poked around on the Internet and the recipes were all too big or had too many ingredients. I wanted something easy and sort of quick. I messed around in my pantry, and this is what I came up with. It is pretty tasty for only having a handful of ingredients.

Lazy French Onion Soup
Serves 2 generously.

2 tablespoons butter, divided
1 medium to large onion, cut in half and then sliced thinly
1 packet French Onion Soup mix
2-2/3 cups water
1/3 cup dry white wine
1/2 cup grated mozzarella cheese (or Swiss, or Jack, whatever white cheese you happen to have.)
2 slices stale rye bread
1 clove of garlic

• Preheat oven to 375 degrees Fahrenheit
  
• Melt one tablespoon of butter over med-low heat in a medium sized saucepan. Add sliced onions. Cook onion until soft and caramelized, around 15-25 minutes. (Really. Don't rush this. The more patient you can be, the better the soup will taste.)
• When the onion is soft and brown and sweet smelling, add soup mix, water and wine. Bring to a boil and then cover and simmer for five minutes.
• While soup is simmering toast bread.
• Crack the clove of garlic and scrape the broken edge over the warm toast. Butter toast.
• Ladle soup into two ovenproof bowls. Float garlic toast, butter side down, on soup. Sprinkle cheese evenly over the toast.
• Bake in preheated oven until cheese is melted.
• Dig in, but remember, the bowl will be hot! Don't burn yourself!!
  

Handy Housewife Hint

I am a fan of silicone bakeware. I love how it flexes so you can pop things out. This comes in especially handy with mini muffins. I love how you can turn a pan inside out to wash the corners. It is nice how you can cram it into the dishwasher.

A cool thing I do with my pans is use them as liners in between my fry pans to preserve the non stick coatings when I stack them.

Manhattan Clam Chowder

I need to get this recipe down so I don't lose it. The book is due back at the library today!!!
Tasty and lighter than creamy clam chowder. Find some crusty bread to dip in your bowl.

Manhattan Clam Chowder

1/4 lb bacon, diced and browned
1 large onion, chopped
2 carrots, thinly sliced
3 ribs celery, sliced
1 tbs dried parsley flakes
1-lb 12 oz can low-sodium tomatoes
1/2 tsp salt
3 8 oz cans clams with liquid
2 whole peppercorns
1 bay leaf
1 1/2 tsp dried thyme
3 medium-sized potatoes, cubed

• Combine all ingredients in a slow cooker.
• Cover and Cook on low 8-10 hours, until the vegetables are tender.

Update: I just found a neat product at my local grocery store: Seaquest Seafood Medley. It is a bag of about 1/2 pound of frozen mixed seafood. I used this in place of the three cans of clams and added a bottle of clam juice to make up the missing liquid and had a delicious seafood chowder.

Pumpkin Pancakes

Sundays are pancake days here. Based on the ingredients on hand we rotate between standard pancakes, banana, gingerbread with lemon curd, buttermilk.....Bacon or breakfast sausage and fruit on the side.

I came up with this recipe when I was presented with a beautiful ripe pumpkin from my Aunt's garden a couple of weekends ago. It is delicious and the pancakes rise wonderfully high from the griddle. The cinnamon and nutmeg smell like fall to me.

The recipe makes a lot because we eat a lot! Leftovers can be stacked between squares of wax paper and then stashed in the freezer to be reheated in the toaster for a yummy breakfast later in the week.

3 cups white flour
1 cup whole wheat flour
3 tsp baking powder
1 tsp each baking soda and salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
3 1/2 cups buttermilk or plain yogurt
1/3 cup orange juice
1/4 cup vegetable oil or melted butter
2 eggs
2 tablespoons honey
1 teaspoon vanilla
1 cup pumpkin puree

• Combine dry ingredients in a large bowl (flours through spices). Set aside.
• In a medium bowl, combine remaining ingredients except for pumpkin puree. Add wet ingredients to dry ingredients and gently fold together with a fork. Just before ingredients are combined, add pumpkin and finish folding mixture together. It will be thick.
• Spoon batter onto a non-stick griddle or greased frying pan set over medium heat. Spread the batter around with the back of your spoon a bit.
• Cook until undersides are lightly browned and the edges are set. Flip and cook other side. Since the batter is so thick you will not get tell tale bubbles breaking on the uncooked surface of the cake. Watch the edges!

Makes around 15 pancakes, depending on the size.
Serve with your favourite toppings. Maple syrup is fabulous with these, as are slices of peaches.

Summery Farmer's Market Stirfry

Ok, so, I didn't actually get all of the ingredients at a farmer's market, but I did use summery vegetables and some of them came from my Grandma's and my Aunt's garden. To me, when someone says stir fry I think of Asian flavours, but the ingredients in this one are decidedly Prairie home cooking.

two ears of corn
three medium-sized potatoes, scrubbed and chopped (only peel if you think you need to)
a generous handful of grape tomatoes
1 small zucchinni, or half of a monster from your Aunt's garden, chopped
1 cup (or so) of sugar snap peas, ends and strings removed. (these came from the farmer's market!)
half of a large onion, chopped
1-500 gm package of turkey breakfast sausage chopped into bite sized pieces
1/4 cup or so of your favourite balsamic vinagrette
1/4 cup or so of light feta cheese
salt and pepper to taste

• Steam corn in microwave on HIGH for five minutes and set aside.
• Steam potatoes in microwave on HIGH for five minutes, or until just tender. Set aside.
  
• While potatoes and corn are steaming, cook turkey and onions in your largest skillet with a bit of no-stick spray until no longer pink.
• Cut kernels from corn and add to skillet with potatoes, salad dressing and the rest of the vegetables.
  
• Stir fry until the zucchini is cooked, and the tomatoes have popped. Add salt and pepper to taste.
  
• Spoon into bowls, sprinkle with feta cheese and eat on your porch.

Feeds four hungry people.

Chocolate Popcorn

This makes fantastic movie night munchies. It is not too sweet, but intensly chocolaty.

Chocolate Popcorn Mix

1-1/2 cups icing sugar
1/2 cup cocoa, sifted if lumpy
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)

Combine ingredients in a medium bowl. Store in a covered jar in the pantry for emergencies.

To prepare popcorn:

Melt 1/4 cup butter or hard margarine in the microwave. Stir in 1/4 cup chocolate popcorn mix. Drizzle over about 6 cups of popped popcorn in a large bowl. Toss to coat well.

Handy Housewife Hint

We use twisty straws as a part of Emmett's therapy regime. They help strenghten his oral-motor muscles. Sometimes grunge gets stuck in the twisty bits and doesn't want to rinse free. I have found that soaking the straws in warm water with a denture cleaning tablet easily loosens dried on milk or juice so it easily rinses free. This works with dirty sippy cup valves too.

Roasted Red Pepper Dip

This recipe was given to me by the mom of one of Emmett's preschool classmates. I need to get it down so I don't forget it--she literally just rattled off the ingredints while we chatted at the wind up party today.

In a food processor place:

• equal parts cream cheese and goat cheese (I used a 140 gm package of goat cheese and around 1/2 of a 250 gm package of cream cheese)
  
• 1 300-ml jar roasted red peppers, drained
• 1 scant 1/4-1/2 tsp balsamic vinegar

Blend until smooth. Serve with your favourite crackers, pita chips and raw veggies.

I was told this is also fantastic as a burger topping and sandwich spread.

Carrot Cake

Mama Bear asked me for my favourite carrot cake recipe. This is the one I swear by. It tastes fantastic, and if you don't tell anyone they will have no idea it is low fat to boot. I call this Anniversary cake because we had carrot cake as a wedding cake so I make it every year on our wedding anniversary now.

Jen's Anniversary Cake

2-1/2 cups all-purpose flour
2 tsp cinnamon
1-1/2 tsp each baking powder and baking soda
1/2 tsp salt
1-1/2 cups packed brown sugar
1 cup drained, crushed pineapple
3/4 cup fat-free egg substitute or 3 whole eggs
3/4 cup buttermilk (you could also pour 1 tbsp vinegar into a measuring cup and top off with plain milk to measure 3/4 cup)
1/2 cup unsweetened applesauce
1/3 cup vegetable oil
2 tsp vanilla
3 cups grated carrots
1/2 cup chopped walnuts or pecans

• Preheat oven to 350. Spray a 9 x 13 inch baking pan with nonstick spray and set aside.
• Combine first 5 ingredients in a medium bowl. Set aside.
• In a large bowl, whisk together brown sugar, pineapple, eggs, buttermilk, applesauce, oil and vanilla. Stir in grated carrots. Add flour mixture to carrot mixture and stir until well blended. Stir in nuts.
• Pour batter into prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in center of cake comes out clean. Set pan on wire rack and cool cake completely.
• While cake is cooling prepare your favourite cream cheese icing. When cake is cool, slather with cream cheese love . If cake is not devoured in one sitting, store leftovers in the fridge.

If you need more slices this cake can easily be made in a 10 X 14 inch rimmed sheet pan. You may need to adjust your cooking time. I lined mine with baking parchment to prevent sticking.

Cream Cheese Frosting
1 8-ounce package cream cheese, softened (regular or low-fat)
1/2 cup butter or margarine, softened
2 teaspoons vanilla
5 3/4 to 6 1/4 cups sifted powdered sugar

• Beat first three ingredients with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency.

If you bake your cake in a 9 x 13 pan you will have leftover frosting. Do not despair. Spread it on graham crackers and top with fresh fruit slices. Dip cookies in it. Lick it off of a spoon. Use your imagination.

Homemade Laundry Detergent

Powdered Laundry Detergent
1 bar plain soap (I use Sunlight, but I have heard of people using Ivory, or Fels Naptha as well)
1 cup Borax
1 cup Arm and Hammer Washing Soda
1/2 cup powdered Oxy clean (I use the generic brand)

Grate the bar of soap and then grind in a food processor until granulated. You should have around 1-1/2 cups of soap. Mix soap with remaining ingredients. Store in a covered container. Use 2-3 tablespoons per regular load.

This makes a plain, unscented detergent. If you want it to be smelly, add 10-15 drops of your favourite essential oil to the mix. The Sunlight makes the detergent smell lemony, but there is no lingering scent on the clothes. The oxy-clean is optional, but I found it makes a real difference in how stains come out of the kid's clothes.

I like to add the detergent first and let the water run over it to dissolve a bit before adding clothes.

Here is a nice site to start with if you are interested in making detergent.

Slow Cook Pork Roast

My mom gave me a new slow cooker cook book for Christmas. This recipe is loosely based on a pork chop recipe from that book.

Ingredients:
1 3-4 pound pork roast
1 can whole berry cranberry sauce
2 big tablespoons spicy mustard
1 pouch onion soup mix
1/2 cup orange juice
2 teaspoons fresh grated ginger root.

Directions:

Place roast in slow cooker. Mix remaining ingredients and pour over roast. Cook on LOW 6-8 hours or HIGH 4-6 hours. Slice roast and serve with the yummy gravy in the pot.

So simple, and so delicious!!

Slow Cook Sloppy Joes.

I freeze this for times when I need a meal and am too lazy to cook. It is great on toast, buns or poured into a pie crust with cheese on top. You could also pour it into a pie dish and top it with biscuits and bake.

Crock Pot Sloppy Joes:
4lb ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1-28 oz can tomato sauce
2 cans condensed tomato soup, undiluted
1 cup packed brown sugar
1/4 cup ketchup
3 tablespoons worchestershire sauce
1 tablespoon dry mustard
1 tablespoon prepared mustard
1-1/2 teaspoons chili powder
1 teaspoon garlic powder

Cook beef in large skillet over med-high heat until no longer pink, stirring to break up meat. Drain fat. Add onion and green pepper and cook, stirring frequently, 5-10 minutes or until onion becomes translucent and mixture becomes fragrant. (I don't ususally add the pepper until the last minute so it won't totally turn to mush by the end of cooking)

Transfer meat mixture to slow cooker and add remaining ingredients, stir to combine.

Cook on LOW 4-6 hours.

makes 20-25 servings. I divide it into four 4-cup containers for freezing.

Grandma Jean's Date-Orange Muffins

I tried these at my Grandma's last week. They were so good I asked for the recipe. She said they came from an old community cookbook from her hometown. The muffins are really moist and have an intense orange flavour. I'll bet chocolate chips would be a good substitute if you don't like dates.

Date-Orange Muffins

1 whole orange

1/2 cup orange juice

1/2 cup chopped dates

1 egg

1/2 cup butter

1 1/2 cups flour

1 tsp soda

1 tsp baking powder

3/4 cupsugar

3/4 tsp salt

Cut orange and remove seeds put in blender with juice and blend until rind is fine. Add dates egg and butter whirl again.Sift flour soda salt baking powder and sugar into a bowl. Pour orange mix over and stir lightly until just mixed.Put in buttered muffin tins.
Bake at 400f for 15 minutes .about 18 or 20 muffins

EDITED TO ADD: I bumped up the protein in this recipe by replacing a half cup of the flour with vanilla protein powder. This did not affect the flavour or texture of the muffins.

Cheeseburger and Fries Pie

I was inspired by a recipe I found in a recent issue of Parent's magazine--I started to make their version and by the time it reached the oven it was totally different. If you try it, let me know how you like it!

Filling:
1 lb extra-lean ground beef
1 small onion, chopped
seasoning salt
1 can condensed cream of tomato soup
1 large handful sliced fresh mushrooms
1 carrot, grated (hey, sneak in the veggies where you can!!)
1 tomato, sliced thinly
3-4 dill pickles, sliced

Topping:
1 small package of oven-ready fries
1 cup grated cheddar cheese, or 1/2 package of processed cheese slices

Crust:
Pastry for a two-crust pie divided into two 9-inch pie dishes or one package of frozen pie crusts, thawed.

Cook enough fries to cover a cookie sheet in a single layer according to package directions. (That was around 3/4 of the package of fries I used) Turn oven down to 400 degrees F when fries are done.

Meanwhile, in a large skillet, cook meat, onion, and mushrooms together until meat is browned. Drain off any extra fat and season to taste. Stir in soup and grated carrots and mix until combined.

Divide meat mixture between pie shells and garnish with pickle and tomato slices. Top with fries and cheese. Bake until pie crusts are golden brown and cheese is melted, 10-15 minutes. You may have to cover the pies with foil part way through baking to prevent the cheese from getting too brown.

Slice and serve. Save one pie to freeze or give it to a neighbour and score some brownie points!!

Note: DO NOT do what I did and dump pies out onto oven door just before baking. It makes you burn your fingers during clean up and your pies won't look as pretty. You also run the risk of teaching any small children in the room words you may not want them to know!!

Iced Cappuccino

Richard's Iced Cappuccino

1 can evaporated milk
10 cups really strong brewed coffee (dark roast is best), cooled to room temperature.
2/3 cup sugar (brown or white, it makes no difference)
2 tsp vanilla
1-2 cups regular milk

Combine evaporated milk and sugar in a microwavable container and cook on HIGH 6 minutes, stirring at least twice. The goal is to scald the milk and caramelize the sugar a bit. Combine milk/sugar mixture with cooled coffee and add vanilla. Add more milk to taste, and chill well.

Now the fun begins: pour over ice cubes and sip on your deck in the sun. For a frothy frappuccino just put your cappuccino in your blender with ice then top the mixture with whipped cream, chocolate sauce and a sprinkle of cinnamon. Irish Creme, Khalua, Creme de Cacao, or your favourite shnapps added makes a yummy adult drink.

Use your imagination and let me know what you come up with!.

Homemade Oxygen Bleach

I got this recipe from an online community I belong to. It works surprisingly well. Safe for colourfast clothes as well as whites.

Step 1: Go through your closets and drawers to find the stained clothes you thought were ruined forever.

Step 2: Find a large container. A bin, a bucket, anything that you can put those clothes in without packing too tightly.

Step 3: Pour a small box of baking soda in the container and add hot water. Mix to dissolve.
Pour in a 400 ml bottle of hydrogen peroxide.
Add water to fill container half way and add clothes. Mix well and add more water to cover.

Step 4: Set the container in a safe place, away from kids and pets. Leave that container for at least a day, overnight or longer--check the clothes periodically and stir them.

Step 5: Launder clothes normally and be amazed that you saved clothes you thought were destined for the playclothes drawer or rag pile!

Almost Instant Oatmeal

Perfect to keep in the pantry--cheaper and more environmentally friendly than those tiny packets of instant oatmeal and just as convenient.

Apple and Cinnamon Oatmeal Mix

In a large bowl combine:

6 cups quick-cooking oats
1-1/3 cups nonfat dry milk powder
1 cup dried apples, diced
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves

Mix well and store in an airtight container in a cool dry place for up to six months.
Yield: about 8 cups total

To prepare: Shake mix well. In a large microwave-safe bowl mix 1/2 cup oatmeal and 3/4 cup water. Cook on HIGH 3 minutes, stirring every minute. (or do what I do and prepare cereal in an 8-cup glass measuring cup--I find that the the cup is deep enough that even 2 servings of oatmeal cooked at a time don't boil over)

Flavour variations: Change the oatmeal by substituting different dried fruits and spices. To make cream flavours substitute nondairy powdered coffee creamer for some of the skim milk powder.

More Chocolate???

This is a cross between a warm pudding and souffle. Eat it with a spoon right out of the pan, serve warm with really good vanilla ice cream or use as a decadent fruit dip. My favourite way is to eat right out of the pan!!

Chocolate Stuff


Ingredients


2 eggs
1 cup of sugar
1/2 cup flour
1 stick of butter
2 tablespoon cocoa
1 teaspoon vanilla
nuts (optional)

Directions

1. Beat two eggs with a cup of sugar and a half cup of flour.

2. Melt a stick of butter with two tablespoons of cocoa.

3. Mix the two and add 1 full teaspoon of vanilla. Add nuts if you want.

4. Put in a loaf pan then set loaf pan in bigger pan of water and cook at 300 degrees for 30 to 40 minutes.

Salty, Chocolatey, Sweet

3-Point Chocolate Popcorn

Take 3 cups air-popped popcorn (1 pt)
melt one Cadbury 100-cal Thin bar(2 pts) with 1 tablespoon fat-free creamer (0 pt) drizzle the chocolate over the popcorn and add a teeny shake of salt (bigger if you are PMSy and crave the salty and the sweet).

Yum!

This is what Heaven tastes like

Double Chocolate Cheesecake on a Brownie Crust
Crust:
Spray a 10-inch springform pan with non-stick spray. Prepare 1 box low-fat brownie mix according to package directions. Bake in the springform pan instead of regular cake pan. Brownies should bake in around 20 minutes. Remove pan from oven and reset temperature to 325 F. Set brownie crust aside while you prepare filling.

Filling:
2 cups 1% cottage cheese
1 cup light sour cream (not fat free)
1-8 oz package light cream cheese, at room temp
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup all-purpose flour
6 oz semi-sweet chocolate squares, melted and cooled slightly
1 cup fat-free egg substitute or 4 whole eggs
1 tsp vanilla

Whirl cottage cheese, sour cream and cream cheese in a blender until perfectly smooth. Scrape out mixture into a large mixing bowl. In a small bowl, sift together sugar, cocoa powder, and flour. Gradually add sugar mixture to cream cheese mixture and beat on medium speed of electric mixer until well blended. Add melted chocolate and beat again, scraping sides of bowl as necessary. Add egg substitute and vanilla. Beat just until eggs are incorporated in the batter.

Before pouring batter over crust, lightly grease sides of pan to prevent cheesecake from cracking. Pour batter over brownie crust and smooth top. Place on middle oven rack and bake for 60-70 minutes. Cake will be puffed up and center will jiggle slightly when pan is shaken. Turn off oven, open oven door halfway and leave cake in oven to cool for 1 hour. Remove from oven, run knife around edge of pan to loosen cake from sides, and cool completely. Cover with plastic wrap and refrigerate overnight. (Be patient!!)

Remove sides of pan and slice thinly. Top with chocolate sauce, cherries, strained raspberry puree, whatever your little heart desires.

makes 16 servings
per serving: 291 cal, 9.3g tot. fat, 4.6g sat. fat, 10g prot, 44g carbs, 1.3g fib, 13mg chol, 208mg sod

Shepherd's Pie Make Over

Shepherd's Pie Makeover

My favourite shepherd's pie by Rachel Ray is a whopping 17 points per serving by my estimation. When you only get 20 points a day to eat, that is too many for one meal. I have managed to whittle the points down to 7 per serving. Hubby could not tell much difference between the taste of the old and new versions, and he takes his shepherd's pie very seriously. Even if you aren't on Weight Watchers, this new version is much healthier and lower in fat and calories.

2 pounds potatoes, peeled and cubed

2 tablespoons light spreadable cream cheese (herb and garlic flavour adds a nice touch) or light sour cream

½ cup broth or reserved potato cooking water

salt

1-1/4 pounds extra-lean ground beef

½ pound fresh mushrooms, any kind, finely diced

1 carrot, peeled and chopped

1 onion, chopped

1 tablespoon light butter

2 tablespoons flour

1 cup plus 1 tablespoon beef broth, divided

2 teaspoons Worcestershire sauce

½ cup frozen peas

1 teaspoon sweet paprika

2 tablespoons chopped fresh parsley leaves

Boil the potatoes in salted water until tender, about 12 minutes. Drain the potatoes, reserving ½ cup water if needed. Pour into a bowl and mash with water or broth and cream cheese until almost smooth.

While potatoes are cooking, spray a large skillet with non-stick spray and preheat over medium high heat. Add beef and mushrooms to pan and season with salt and pepper. Brown mixture for 3-4 minutes. Drain off drippings , if necessary, and add carrots and onions. Cook veggies with meat for 5 minutes, stirring frequently. In a second small skillet or saucepan cook butter with flour and 1 tablespoon beef broth for 2 minutes. Whisk in remaining broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from heat until potatoes are evenly browned. Garnish with parsley and serve.

Estimated points per serving: 12 points in each of 4 very large servings, 7 points in each of 6 generous servings.

Rainy Day Fun

It's threatening to rain today. Time to get out the bean box and whip up a batch of playdough for when we run out of movies.

Smelly Play Dough
1 cup all-purpose flour
1/2 cup salt
1/4 oz package of unsweetened fruit flavoured drink mix (like Kool Aid)
2 tsp cream of tartar
1 cup water
1 tablespoon cooking oil

Combine flour, salt, drink mix and cream of tartar in medium saucepan. Stir in water and cooking oil. Heat and stir until thickened (consistancy should resemble mashed potatoes) Remove from heat. Cool for 5 minutes. Turn out onto lightly floured surface. Knead until dry but pliable. Cool completely. Store in an airtight container (lasts longer if kept in the fridge) Makes 2 cups.

Yummy Playdough
1-16oz container prepared white frosting
1 cup smooth peanut butter
1 1/2 cups confectioner's sugar
food colouring

Beat frosting and peanut butter in large bowl until blended. Gradually knead in icing sugar until very stiff. Knead in food colouring. Knead in additional icing sugar if dough is sticky. Makes 3 cups. Store in refrigerator up to 4 weeks.

Never-Fail Rice

This is the way my mom taught me to cook rice and is the only way I can make rice and not have it boil over and make a mess. Don't ask me why, I have tried every trick and I cannot do it. I hate cleaning up boiled-over rice.

1 part rice (1 cup is enough for four side-dish servings)
2 parts water (add a bit extra for brown and wild)
salt
butter

Preheat oven to 350 degrees Farenheit. Grease a casserole dish with a tight-fitting lid. Boil the water. Add bouillon powder for extra flavour, or boil some broth. Add rice, salt to taste, a dab of butter and boiling liquid to the casserole dish. Cover and bake. Don't peek!

For white rice--30 to 40 minutes
For brown rice and wild blends--40 to 50 minutes

That is it! Easy and you get a tasty crispy crust around the edges of the pan. The rice simmers and never boils so there is no mess.

Tequila Shrimp

Anther old favourite from Cooking Light magazine. It is a light and summery treat that takes minutes and won't turn your kitchen into a sauna. Skip the rice and serve the shrimp over a salad. If you have the tequila out anyway, don't forget the margaritas!

Tequila Shrimp

1 (3 1/2-ounce) bag boil-in-bag long-grain rice (just make 4 servings of rice)
1/2 teaspoon salt, divided
1/4 teaspoon ground red pepper
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon black pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons vegetable oil, divided
2 teaspoons bottled minced garlic (two fat cloves, minced or use your microplane grater)
1/4 cup tequila
2 tablespoons minced fresh cilantro, divided
1 tablespoon fresh lime juice
Lime wedges (essential!)

Cook rice according to package directions, omitting salt and fat.
While rice cooks, combine 1/4 teaspoon salt and next 4 ingredients (1/4 teaspoon salt through black pepper) in a large zip-top plastic bag; add shrimp. Seal and shake to coat.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; cook 3 minutes, turning once. Add garlic; sauté 1 minute. Add tequila and 1 tablespoon cilantro; cook 1 minute.

Combine 1/4 teaspoon salt, 1 tablespoon oil, 1 tablespoon cilantro, and lime juice; pour over rice, tossing to coat. Serve shrimp over rice mixture. Serve with lime wedges, if desired.

Yield: 4 servings (serving size: 4 ounces shrimp and 1/2 cup rice mixture)

NUTRITION PER SERVING
CALORIES 419(22% from fat); FAT 10.1g (sat 1.6g,mono 2.1g,poly 5.2g); PROTEIN 37.5g; CHOLESTEROL 259mg; CALCIUM 104mg; SODIUM 548mg; FIBER 0.6g; IRON 4.4mg; CARBOHYDRATE 31.5g

Overnight Oatmeal Muffins

This is a recipe I really like from Cooking Light Magazine. By soaking the oats the muffins get a much lighter texture than other oatmeal muffins.

1 cup regular oats (I use quick oats and the muffins turn out fine)
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
3/4 cup packed dark brown sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, lightly beaten
2/3 cup dried blueberries
Cooking spray (butter flavour, preferably)

1. Combine oats and buttermilk in a medium bowl, cover and refrigerate overnight.
2. Preheat oven to 350 degrees.
3. Place buttermilk/oat mixture and remaining ingredients, minus the blueberries and cooking spray, in a large bowl, mix well. Fold in blueberries.
4. Spoon approx 1/4 cup batter into each of 24 muffin cups that have been coated with cooking spray. Bake at 350 for 15 minutes or until muffins spring back when touched lightly in the center. Remove from muffin pans immediately and cool on wire rack.

I have made these with frozen blueberries and they are tasty. Do not thaw before adding to the batter. Chopped apple or mini chocolate chips would be good additions as well as any chopped dried fruit.

Makes 24 muffins
Per muffin: 105 cal; 2.2g fat; 3.1g prot; 19.4g carbs; 1.7g fib;19mg chol; 201g sod
2 points