Fitness Minutes: (3,469)
111 1/18/11 3:06 P
My favorites this month:
Grilled chicken and brown rice (I batch cook this each weekend so I have grab-and-go lunches)
Reduced fat cottage cheese and low-sugar pumpkin bread. Christine Avanti has a great recipe for the pumpkin bread; it's like eating a slice of pie but when paired with a little cottage cheese it's heavenly for lunch.
Make sandwiches in pita pockets! I love tuna w/ light mayo in wheat pockets and reduced fat mozzerella with pepperoni (microwaved) for mini pizza rolls.
Tracker shows my short-term goal. Long-term plan below:
Started 1/3/11 at 161 151 - new casual sneakers (MET 2/14/11) 146 - mani and pedi 141 - new bras 136 - mani and pedi 131 - massage and facial 126 - bottle of veuve clicquot 121 - iPad!
1/16/11 12:22 P
I usually send my husband to work with dinner leftovers. Or you can make a dinner type food he can microwave on the weekend so he doesn't get tired of having the same thing for lunch that he had for dinner the night before - fried rice, chili, spaghetti, things with turkey kielbasa - still kind of guy food but you can make it healthy if that's your intent.
2 tablespoons Kraft FF Mayo 1/2 tsp. prepared mustard 4 sliced reduced calorie bread 1 (2.5 oz) package Carl Buddig 90% lean ham 2 (3/4 oz) slices Kraft Reduced fat American or Cheddar Cheese
Spray a large skillet with butter-flavored cooking spray. In a small bowl, combine mayonaise and mustard. Spread mayo mixture evenly over 2 sliced of bread. Evenly divide ham slices on prepared bread slices. Top each with 1 slice cheese and remaining slice of bread. Place sandwiches in prepared skillet. Cover and brown on medium heat about 3 minutes. Quickly spray tops of bread with butter-flavored cooking spray and flip sandwiches over. Cover skillet again and brown just until cheese is melted, about 1-2 minutes. Serve at once.
3 cups canned tomatoes, undrained (28-ounce can) or 4 medium fresh tomatoes, skinned and chopped 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped fresh parsley or 2 teaspoons dried parsley flakes 3 cups skim milk 1/4 cup all-purpose flour 1 teaspoon dried parsley flakes 1/8 teaspoon black pepper
In a large covered saucepan, combine tomatoes, onion, celery and parsley. Cook over medium-low heat until vegetables are tender, about 10 minutes. Pour into blender container. Cover and blend until smooth, about 30 seconds. In a large covered jar, combine skim milk and flour. Shake well to combine. Pour milk mixture into a large saucepan sprayed with butter-flavored cooking spray and cook over medium heat until mixture is heated through, stirring constantly. Stir blended tomato mixture into milk mixture. Add parsley flakes and black pepper. Stir to combine. Serve at once. Serves 4 (1 1/2 cups).
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