Don't groan! This was a really tasty and quick dish! It made plenty so you might have leftovers.
8 oz uncooked linguine (I use whole wheat pasta as a healthier substitute)
3 cups coarsely shredded zucchini (about 2 medium)
4 tsp olive oil
2 garlic cloves, thinly sliced (I keep a jar of minced, ready-to-use garlic in the fridge - 1-2 tsp will suffice)
1/4 cup fat-free plain yogurt (Chobani has EIGHTEEN grams of protein per 6 oz!)
3/4 cup shredded reduced-fat cheddar cheese
3/4 tsp salt
1/4 tsp pepper
1. Cook linquine according to package directions. Meanwhile, Shred zucchini, then in a colander, squeeze excess moisture from it. Pat dry.
2. Warm a large non-stick skillet at medium-high. When hot, pour in olive oil and spread. Add zucchini and saute for 2 minutes. Add garlic. Cook zucchini 1-2 minutes longer until tender. Transfer to a large bowl. Add the yogurt, cheese, salt & pepper.
3. Drain linguine. Add to zucchini mixture and toss to coat.
Serve with 100-calorie garlic pita rounds and chopped, fresh fruit!
Serves 4-6. 3/4 cup = 220 calories! 10 grams of protein, or more if you use Chobani!
Wednesday, February 9, 2011
Effort: 85%
I think I'm at about an 85% effort level. I'm still going strong even though I had Buffalo wings... and Buffalo chicken dip.. and cookies.. and some chips & dip... while watching the Steelers get spanked by Green Bay. I left a little room for the extra calories and fat, but I can guarantee not enough! I did weigh last week, but it was again in the evening and doesn't reflect my mid-morning weight, which is when I usually weigh. I was up to 12 lbs. I haven't weighed in about a week and a half. I will wait for Sunday. Oh I forgot.. I made mac & cheese today with real Land O' Lakes margarine (because there is no better brand in my opinion.) Oh yes, I did eat some. I redeemed myself at dinner though! (see recipe next post!)
I haven't been exercising like I need to because I hate doing it alone. Mike's been getting called in at all hours of the day and even the night, so I've been pretty lonely in general but really feeling it on this lifestyle change.
For the most part, I know what I can eat without thinking too hard, and what I need to stay away from (Kraft mac & cheese for instance) so meal planning isn't such a monumental task and grocery shopping is enjoyable. We still take a while reading labels when we want to try new things, comparing brands, etc., but Mike does it with me and we enjoy the time together and making joint decisions about what we buy.
One of the best ways I've found recently to add some veggies to a meal - ready-to-eat diced peppers and pico de gallo (tomatoes, onion & cilantro) from Winn Dixie. I made steak & cheese roll ups not long ago, and threw a few tablespoons of peppers into the skillet after the steaks were done and sauteed them for a minute or two, then tossed them into the roll ups. Tasty! Even my picky 11 year old ate them and asked for more. Mike makes omelets with them, and I use them in tacos and other things. Yum!
Looking forward to this weeks weigh in, and hopefully getting my lonely butt outside to walk this week!
How are you doing??
I haven't been exercising like I need to because I hate doing it alone. Mike's been getting called in at all hours of the day and even the night, so I've been pretty lonely in general but really feeling it on this lifestyle change.
For the most part, I know what I can eat without thinking too hard, and what I need to stay away from (Kraft mac & cheese for instance) so meal planning isn't such a monumental task and grocery shopping is enjoyable. We still take a while reading labels when we want to try new things, comparing brands, etc., but Mike does it with me and we enjoy the time together and making joint decisions about what we buy.
One of the best ways I've found recently to add some veggies to a meal - ready-to-eat diced peppers and pico de gallo (tomatoes, onion & cilantro) from Winn Dixie. I made steak & cheese roll ups not long ago, and threw a few tablespoons of peppers into the skillet after the steaks were done and sauteed them for a minute or two, then tossed them into the roll ups. Tasty! Even my picky 11 year old ate them and asked for more. Mike makes omelets with them, and I use them in tacos and other things. Yum!
Looking forward to this weeks weigh in, and hopefully getting my lonely butt outside to walk this week!
How are you doing??
Wednesday, February 2, 2011
Pumpkin Pancakes
These delicious pancakes make a bunch so if you need less, this can be halved easily. I subbed one cup of wheat flour for white, subbed unsweetened applesauce for oil, and sugar for Splenda. They were great!
Pumpkin Pancakes
1 1/2 cups white flour
1 cup whole wheat flour
1 tsp salt
6 tsp (2 Tbs) baking powder
2 Tbs Splenda sugar substitute
4 Tbs unsweetened applesauce
2 eggs (or 1/3 to 1/2 cup egg substitute)
1 /2 cup pumpkin puree (not pumpkin pie filling)
1 1/2 cups Milk, plus
Sift together dry ingredients. Blend eggs if using. Add applesauce and pumpkin. Blend well. Stir in milk.
Add wet ingredients to dry. If needed (and it probably will be) add more milk until your batter is to the desired consistency. More milk for thinner pancakes, less milk for thicker ones. Do not overmix - the key to making light, fluffy pancakes is to blend the wet and dry lightly, leaving a few smallish lumps.
Warm your griddle or skillet to 325 or medium, on the hotter side. Wait until your pan is hot, then add non-stick cooking spray. Waiting until the pan is hot keeps the spray from burning off before you are ready to cook.
Use 1/4 or 1/3 cup measures to pour batter onto ready griddle. Turn pancakes when edges are dry and a spatula slides easily beneath them. Don't fret if they aren't perfect - I have at least one casualty every time I make pancakes, and I've made them from scratch dozens of times!
Yield about 20 5-inch pancakes. Get this - 55 Calories apiece!!! Top with fat-free butter, sugar-free or lite syrup! You can also omit the pumpkin and top with fresh fruit, or like my kids, peanut butter and chocolate chips. Just remember to add the extra calories. :) Enjoy!
Pumpkin Pancakes
1 1/2 cups white flour
1 cup whole wheat flour
1 tsp salt
6 tsp (2 Tbs) baking powder
2 Tbs Splenda sugar substitute
4 Tbs unsweetened applesauce
2 eggs (or 1/3 to 1/2 cup egg substitute)
1 /2 cup pumpkin puree (not pumpkin pie filling)
1 1/2 cups Milk, plus
Sift together dry ingredients. Blend eggs if using. Add applesauce and pumpkin. Blend well. Stir in milk.
Add wet ingredients to dry. If needed (and it probably will be) add more milk until your batter is to the desired consistency. More milk for thinner pancakes, less milk for thicker ones. Do not overmix - the key to making light, fluffy pancakes is to blend the wet and dry lightly, leaving a few smallish lumps.
Warm your griddle or skillet to 325 or medium, on the hotter side. Wait until your pan is hot, then add non-stick cooking spray. Waiting until the pan is hot keeps the spray from burning off before you are ready to cook.
Use 1/4 or 1/3 cup measures to pour batter onto ready griddle. Turn pancakes when edges are dry and a spatula slides easily beneath them. Don't fret if they aren't perfect - I have at least one casualty every time I make pancakes, and I've made them from scratch dozens of times!
Yield about 20 5-inch pancakes. Get this - 55 Calories apiece!!! Top with fat-free butter, sugar-free or lite syrup! You can also omit the pumpkin and top with fresh fruit, or like my kids, peanut butter and chocolate chips. Just remember to add the extra calories. :) Enjoy!
Busy, Busy...
This week has been crazy busy, and here it is already Wednesday and I still haven't weighed! I'm going to wait until Sunday, then hopefully I will resume the weekly weigh-ins. I did start an exercise 'routine' of sorts, making sure I walk/jog a couple of times a week, and doing some strengthening exercises as well. My abs are killing me. I can't cough without being reminded of the leg rises.
Lay on the floor flat on your back (use a very small pillow or folded up sweater under the lumbar spine for support if your back hurts). Place your hands palms down on the floor at your sides. Slowly raise your legs/feet about 4 inches off of the floor and hold for a ten-count... if you can make it. Repeat 2-3 times as you are able. Gradually increase the counts by increments of 5 (10, 15, 20) over time, and increase repetitions.
You can also raise your legs so your torso and your legs make a 90 degree angle. Then slightly bend your knees, and bring your legs down to about a 45 degee angle. Hold for the same counts/reps. Ouch!!
Let me know how bad you're hurting!!!
Posting the recipe for the pumpkin pancakes soon!
Lay on the floor flat on your back (use a very small pillow or folded up sweater under the lumbar spine for support if your back hurts). Place your hands palms down on the floor at your sides. Slowly raise your legs/feet about 4 inches off of the floor and hold for a ten-count... if you can make it. Repeat 2-3 times as you are able. Gradually increase the counts by increments of 5 (10, 15, 20) over time, and increase repetitions.
You can also raise your legs so your torso and your legs make a 90 degree angle. Then slightly bend your knees, and bring your legs down to about a 45 degee angle. Hold for the same counts/reps. Ouch!!
Let me know how bad you're hurting!!!
Posting the recipe for the pumpkin pancakes soon!
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