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??
Wednesday, February 9, 2011
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!
Monday, January 31, 2011
I'm Pretty Sure the Honeymoon's Over
The first few weeks were not easy, but compared to the next few to come they will seem like a cakewalk (no pun intended). It's exciting to start something new, especially when such wonderful changes lie ahead. But it's easy to lose focus when we get to the point where the weight comes off so slowly that we wonder why we are even bothering. This is where the rubber meets the road. Continuing on this journey is not for the faint-hearted or the halfway-doers. It's all or nothing. Are you with me?
The initial 2-3 weeks is when you can count on losing the greatest number of pounds in the shortest time, mostly excess water. But don't let the quick loss fool you or give you false hope. If we are doing it right we should see a loss of about 2-3 lbs per week. Measure yourself, too; the evidence may be in loss of inches if you aren't seeing it on the scale.
The third or fourth week is when the real work begins.... and when you will need to kick it up a notch and really commit to exercising. Now don't act surprised, and don't think you can get by on your diet changes alone. Loose skin hanging off of floppy muscles just doesn't make for an attractive sight. That's why today I walked/jogged my two miles (trust me there was more walkin' than joggin'), did (tried to do) push-ups, crunches and a few other repetitive exercises. Believe me when I tell you I'm out of shape. Let me know what exercises you're doing!
I forgot to weigh yesterday and didn't have time today. Tomorrow I'll post an update and a recipe for awesome pumpkin pancakes that have less than 60 calories apiece!
If you are following and working on making some long-term changes, post your progress! I'd love to read your comments and suggestions, too! Thanks for the great feedback!
The initial 2-3 weeks is when you can count on losing the greatest number of pounds in the shortest time, mostly excess water. But don't let the quick loss fool you or give you false hope. If we are doing it right we should see a loss of about 2-3 lbs per week. Measure yourself, too; the evidence may be in loss of inches if you aren't seeing it on the scale.
The third or fourth week is when the real work begins.... and when you will need to kick it up a notch and really commit to exercising. Now don't act surprised, and don't think you can get by on your diet changes alone. Loose skin hanging off of floppy muscles just doesn't make for an attractive sight. That's why today I walked/jogged my two miles (trust me there was more walkin' than joggin'), did (tried to do) push-ups, crunches and a few other repetitive exercises. Believe me when I tell you I'm out of shape. Let me know what exercises you're doing!
I forgot to weigh yesterday and didn't have time today. Tomorrow I'll post an update and a recipe for awesome pumpkin pancakes that have less than 60 calories apiece!
If you are following and working on making some long-term changes, post your progress! I'd love to read your comments and suggestions, too! Thanks for the great feedback!
Published with Blogger-droid v1.6.6
Thursday, January 27, 2011
My Favorite Spaghetti
I created this scrumptious 'sketty tonight after craving it all day. If you made the Hummus Crostini a few weeks ago, then you may have a jar of bruschetta and a jar of fried peppers and onions still lurking in your fridge. If not, then Mancini Fried Peppers and Onions, and Classico Extra Garlic Bruschetta is what I used. I hope you love it!
3/4 to 1 lb 93/7 ground beef
1 box of whole wheat thin spaghetti
2 cans (15 oz) plain tomato sauce
1 can (15 oz) petite diced tomatoes (because I don't like big slimy tomatoes in my sauce)
1/3 cup diced fried onions and peppers
2/3 cup bruschetta
1/2 cup reduced-fat Mozzarella cheese
Brown ground beef in skillet until no longer pink. Season with garlic powder, salt, pepper while cooking. Set aside.
In a sauce pan, combine both cans of tomato sauce, diced tomatoes, peppers and onions, and bruschetta. Salt to taste. Add ground beef. Heat to very hot on medium heat, just until there are bubbles. Reduce heat and simmer.
While sauce simmers, boil spaghetti according to package directions. Drain.
Serve sauce over spaghetti, and sprinkle each serving with 1 Tbs cheese.
Approximately 380 calories for about 1 cup. Serves 5-6.
3/4 to 1 lb 93/7 ground beef
1 box of whole wheat thin spaghetti
2 cans (15 oz) plain tomato sauce
1 can (15 oz) petite diced tomatoes (because I don't like big slimy tomatoes in my sauce)
1/3 cup diced fried onions and peppers
2/3 cup bruschetta
1/2 cup reduced-fat Mozzarella cheese
Brown ground beef in skillet until no longer pink. Season with garlic powder, salt, pepper while cooking. Set aside.
In a sauce pan, combine both cans of tomato sauce, diced tomatoes, peppers and onions, and bruschetta. Salt to taste. Add ground beef. Heat to very hot on medium heat, just until there are bubbles. Reduce heat and simmer.
While sauce simmers, boil spaghetti according to package directions. Drain.
Serve sauce over spaghetti, and sprinkle each serving with 1 Tbs cheese.
Approximately 380 calories for about 1 cup. Serves 5-6.
I Went Back For Seconds!
I broke one of my own rules. I went back to the stove and put more food on my plate. I made spaghetti tonight which I think I make fairly well. My family likes it, anyway. This time I decided to try using a few things I had leftover from a previous recipe, and I was very surprised and VERY pleased with the results!! I will never go back to the old way now. I'm going to post the recipe when I finish this post.
Back to rule-breaking. It wasn't that bad, and I won't beat myself up over it. I still ate substantially less than I used to eat, and since I made my own sauce, there are no sugars in it. Whole wheat noodles made it a healthy choice. Last excuse: I had several hundred calories left in my daily allowance! I do not and will not do this all the time, but I tell ya I am fighting the urge to eat another plate of it! :O
If you do fall off the proverbial wagon, don't throw your hands up and revert right back to your previous lifestyle. Pick yourself up, dust yourself off, give yourself a firm pep talk, and then move your rear end and get right back on that wagon. Making a mistake doesn't mean you have the green light to give up! Remember, just like anything we learn to do well - we'll mess up and do it wrong and feel very frustrated before we achieve success. Looking back, we'll laugh at our mistakes, and then hopefully pass on to others good advice.
Back to rule-breaking. It wasn't that bad, and I won't beat myself up over it. I still ate substantially less than I used to eat, and since I made my own sauce, there are no sugars in it. Whole wheat noodles made it a healthy choice. Last excuse: I had several hundred calories left in my daily allowance! I do not and will not do this all the time, but I tell ya I am fighting the urge to eat another plate of it! :O
If you do fall off the proverbial wagon, don't throw your hands up and revert right back to your previous lifestyle. Pick yourself up, dust yourself off, give yourself a firm pep talk, and then move your rear end and get right back on that wagon. Making a mistake doesn't mean you have the green light to give up! Remember, just like anything we learn to do well - we'll mess up and do it wrong and feel very frustrated before we achieve success. Looking back, we'll laugh at our mistakes, and then hopefully pass on to others good advice.
Wednesday, January 26, 2011
Flavorful Flounder
Fishy-tasting fish is, in my most humble opinion, just gross. I can't even chew it enough to swallow it. Learning to prepare a good tasting fish entree has been the thorn in my flesh in my cooking endeavors. But! I have found the answer I have been looking for. Sometimes, the more expensive the fish, the better the texture and the flavor. I LOVE the French-Style Baked Mahi (used to have salmon too but they stopped serving it) at Harry's Seafood. It's $17 a plate for dinner. Mahi runs about $9.00 in the grocery store for 3-4 small fillets. I picked up flounder on Sunday at Publix for 7.99 for three large fillets. I wasn't sure what to expect, but
I found a recipe from Taste of Home similar to the Harry's dish I like, and it turned out great!! I subbed in lower-fat ingredients, and I will sub the melted butter with reduced fat margarine, because it really wasn't necessary and made the basting more difficult after it began to harden - not to mention that it will cut LOADS of calories and fat from this dish.
1 1/2 to 2 lbs flounder fillets
2 Tbs lemon juice
1/2 cup grated parmesan cheese
3 Tbs reduced-fat mayo
2-3 Tbs melted reduced fat margarine OR 2-3 Tbs low-fat milk
3 Tbs chopped green onion
1/4 tsp salt
Start grill process, allowing the heat to decrease before grilling.
Coat a large piece of heavy duty foil with cooking spray. Place fillets on foil, and brush with the lemon juice. Crimp the foil around the fillets forming edges.
Place flat on ready grill. Grill fillets covered over medium-hot heat for 4 minutes.
Combine mayo, parmesan, margarine or milk, onions and salt. Brush over fillets. Grill an additional 3-5 minutes longer, or until fish flakes easily with a fork.
Instead of grilling, you can broil this fish, following the same directions for bake time and basting.
Approximately 240 calories per serving, with a massive 20 grams of protein! Serve with roasted or grilled veggies or a salad and whole grain brown rice to round out the meal.
I found a recipe from Taste of Home similar to the Harry's dish I like, and it turned out great!! I subbed in lower-fat ingredients, and I will sub the melted butter with reduced fat margarine, because it really wasn't necessary and made the basting more difficult after it began to harden - not to mention that it will cut LOADS of calories and fat from this dish.
1 1/2 to 2 lbs flounder fillets
2 Tbs lemon juice
1/2 cup grated parmesan cheese
3 Tbs reduced-fat mayo
2-3 Tbs melted reduced fat margarine OR 2-3 Tbs low-fat milk
3 Tbs chopped green onion
1/4 tsp salt
Start grill process, allowing the heat to decrease before grilling.
Coat a large piece of heavy duty foil with cooking spray. Place fillets on foil, and brush with the lemon juice. Crimp the foil around the fillets forming edges.
Place flat on ready grill. Grill fillets covered over medium-hot heat for 4 minutes.
Combine mayo, parmesan, margarine or milk, onions and salt. Brush over fillets. Grill an additional 3-5 minutes longer, or until fish flakes easily with a fork.
Instead of grilling, you can broil this fish, following the same directions for bake time and basting.
Approximately 240 calories per serving, with a massive 20 grams of protein! Serve with roasted or grilled veggies or a salad and whole grain brown rice to round out the meal.
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