Sunday, February 03, 2013
On 1/2/2013 my son saw the movie Fat, Sick and Nearly Dead, so he started a fruit juice fast....he lost 30 lbs by 2/3/2013. By supporting him, I lost 12 pounds. Anyhow, because we supported each other, It wasnt as hard as it seemed. He bought a juicer, we set up a kitchen station with a blender, a cutting board and the new juicer. We Juice 4 times a day and can accomplish this because we wash the parts and reset up immediately after we finish juiceing. I can foresee myself going 100% vegan upon completion of our plan because it will be very easy to transition over. Things we have learned to do: Make hummus, make vegan pizzas, make vegan sushi, and make pulp crackers. My resistance to fast food and ordering out for lunch has been stellar, because Im not starving for any nutrients.
Tuesday, May 04, 2010
I am on a quest to run a 1/2 Marathon aka the Duke City Marathon in October. So I started my training over today. I got the plan from the Duke City Marathon website which I have posted everywhere including my signature. Now that I have liberated myself from the couch, I want to liberate as many others as I can.
******DO OVERS!!!! Starting week one again WEEK 1 goes like this:
week goal/run today/remaining miles
Mar 16th 20/4/16
Mar 17th 20/3/13
Mar 18th 20/4/9
Mar 19th 20/3/6
Mar 20th 20/3/3
Here is the link if anyone else needs a training guide:
Tuesday, March 23, 2010
Today I made two separate meals out of my Weight Watchers Cookbook. I made the Pastitsio(page 290) and the Shepherds Pie (page 157). You may be wondering why I cooked two. I have noticed that if I eat two WW meals on any given day I stay well within my calories. The Pastitsio was good but the Shepherds pie was great, so I will detail that meal for you.
1 tablespoon of butter
2 tablespoons all-purpose flour
1 cup low sodium chicken broth
1 teaspoon salt
1/4 cup water
2 cups cubed cooked chicken breast
2 carrots, peeled, sliced and blanched
1 cup chopped cleaned spinach leaves
1 onion, finely chopped
1/2 cup frozen corn kernels
1/2 cup evaporated fat-free milk
1 teaspoon dried thyme
1/2 teaspoon ground marjoram
3 medium russet potatoes, cooked, peeled, and mashed
1 tablespoon grated Parmesan cheese
1/4 teaspoon paprika
1. In a medium nonstick saucepan over medium heat, melt the butter. Sprinkle with 1 table-spoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, salt, and water; bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, 3-4 minutes.
2. Preheat oven to 400 degrees; spray a 2-quart casserole pan with nonstick cooking spray.
3. In a large bowl, combine the chicken and the remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, marjoram, and the sauce. Transfer to the casserole pan. Top with the potatoes, spreading with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 minutes.
Serves 4, 6 weight watchers points per serving
Past posts this subject: www.sparkpeople.com/mypage_public_jo
Friday, March 19, 2010
Last night I made Chinese Pepper Steak Wraps (page 193)
1 tsp dry sherry
1 tbsp reduced sodium soy-sauce
1 tablespoon cornstarch
4 tablespoons peanut oil
1 tsp sugar
1/2 - 1 teaspoon red chile paste
10 oz. lean beef round steak cut into paper thin strips
1 green bell pepper, seeded and thinly sliced
1 medium onion, thinly sliced
4 (6 inch) fat-free flour tortillas
1. PREPARE THE MARINADE in a gallon-size zip lock bag: combine sherry, soy sauce, cornstarch, 2 teaspoons of the oil, the sugar and the chile paste. Add the beef. Seal the bag, squeezing out the air; turn to coat the beef. Refrigerate, turning the bag occasionally, at least one hour. Drain, reserving the marinade.
2. In a large nonstick skillet or wok, heat the remaining teaspoons of oil. Add the beef and the sauté until barely pink, 1-2 minutes. Transfer the beef to a plate.
3. In the skillet, sauté the bell peppers and the onion until soft, about 8 minutes, adding the reserved marinade after 4 minutes and cooking until it evaporates. Return the beef to the pan and cook, stirring gently, until heated through.
4. To assemble the wraps, soften the tortillas (20 seconds in microwave). Divide the beef and vegetables among the tortillas. Fold up the bottom edge of the tortilla, then the left and the right sides to enclose the filling.
The house smelled like a fancy restaurant. The marinade with the chile paste was like nothing I ever tasted before. This is going to have to be repeated in my house several times.
Past posts this subject: www.sparkpeople.com/mypage_public_jo
Wednesday, March 10, 2010
Hello, I recently got a Weight Watchers cookbook and suddenly...I want to cook. I'm a single working mom and have been for 17 years now. My three children have menu's memorized at every fast food establishment in the Bernalillo county area. My parents divorced when I was 13 and I really didn't get much culinary preparation growing up. On February 19th I started Weight Watchers on my own armed with a points slider and points finder donated by a friend. I have lost 8.5 pounds since that day. I am having so much fun that I decided to start a blog in much the same fashion as Julia did on the movie "Julie & Julia". I wont be updating daily just every time I try a new dish. Today I got one off of "YouTube" entitled Easy Vegetarian Pasta submitted by lechantn0ir. I know there is a section for submitting recipes, however, this blog is just going to document my experience. Tip: when in doubt about a cooking method, check out YouTube, someone somewhere in this world has probably posted it. In this particular recipe I had no idea how the best pasta salads out there were prepared...now I know the secret. Cook the olive oil with the spices 1st and wilt the vegetables before adding the cook pasta.
Easy Vegetarian Pasta Ingredients:
1 pound of fusilli pasta (I used Rotini)
1/4 cup olive oil
1 garlic clove minced (I used both powder and fresh)
1 (9 ounce) bag of fresh spinach, roughly chopped
8 ounces (1/2) pint cherry tomatoes halved(I used grape)
1 cup grated Asiago (the best cheese in the world)
1/2 cup grated Parmesan
1 tsp salt
3/4 teaspoon freshly ground black pepper
Directions from lechantn0ir:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
Transfer the pasta to a serving plate and serve.
Get An Email Alert Each Time CFELTS217 Posts