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left overs and grocery shopping

Saturday, January 23, 2010

I have left over spaghetti with chili, cooked chicken, spaghetti noodles, and barbecue beef little smokies. I have been wondering how long I can keep cooked chicken and the beef smokies. I enjoy eating a variety of foods and my body needs variety in order to get all the needed nutrients. But how long can I keep left overs?
On the subject of grocery shopping, I spent a lot of time today reading labels and other things. I am curious to know what other people use to put on waffles instead of syrup. I am annoyed by the calorie count but can't stand the thin as water "light syrups." I am buying different things than I used to.

  Member Comments About This Blog Post:

HHI0901 1/23/2010 6:14PM

    I had to read your blog since I love food so much :) It just drew me in!!

For waffles I like to put peanut butter and cinnamon on them.... (and Cary's sugar-free syrup). I know peanut butter isn't the healthiest thing but it tastes so good on waffles and pancakes and then I eat less of them because I get fuller faster.
About leftovers... I just keep them until they smell bad, look moldy, or I've just had them a really long time. On that note - you really just have to judge for yourself - it depends on what the stuff is!
Good luck with your weight loss :) :) :)

Comment edited on: 1/23/2010 6:14:53 PM

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hungry rant

Tuesday, January 19, 2010

I just ate some left over spaghetti and I am still hungry. I can tell that my body is confused as to whether I ate enough or not. Why am I hungry all the time? (rhetorical question, I of course know the answer).
I went crazy and snacked on cheez it one night. I don't want to snack on too much tonight.

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CEB2007 1/20/2010 8:25AM

    I have been trying to keep my weight down for quite a long time. I still have to fight with hunger -- or it is not really hunger, it is just want "something" else. After I have eaten plenty and I get up from the table I still want "something" else. Most of the time I don't even know what I want -- it is just that "something." If you find an answer please let me know.

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SKIRNIR 1/19/2010 6:41PM

    I will say some low cal yogurt helps fill me when I am hungry, or some microwave popcorn, or of course, a salad! Feeling a tad hungry after dinner myself, but I think it will pass. Of course, I am getting close to that TOM where I find it a tad harder to not be hungry and stay in calorie.

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TRACY180 1/19/2010 6:37PM

    I'm trying but my body likes to eat too much. I guess I got it used to being full rather than satisfied.

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SOUTHERNBELLE14 1/19/2010 6:32PM

    I don't know how long you've been on your journey, but in the beginning your body will be confused b/c its used to eating differently. It takes alot of patience but you have to basically wait it out while you are reprogramming your body to eat and be satisfied with only what it needs. I just got past that point again and TRUST ME it is WELL WORTH THE WAIT! Keep trying!

It helps to keep just healthy snacks around like Laughing Cow Cheese Wedges - only 35 calories a wedge! & Whole wheat crackers, like wheat thins. Also 100 calorie packs! :)

emoticon Don't give up!

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barbecue chicken pizza

Saturday, January 16, 2010

Someone here suggested that I try making homemade pizza. So, I tried a barbecue chicken pizza today. I used Heinz 57 sauce instead of barbecue sauce because I need to get rid of it someday. So, it tasted a bit spicier than what I am used to but it was good. It was better than the Lean Cuisine version in my opinion.
I even have some calories left for today. I'm not sure if I will eat a dessert because of that or not.
I am wondering what others do in relation to left overs. I threw out some homemade beef stew because it has been in my refrigerator for at least two weeks. This barbecue chicken pizza recipe produced more left over chicken for something else. I might add it to my next salad though. What do some of you do with left overs? I am not used to this many left overs.

  Member Comments About This Blog Post:

AP_317 1/23/2010 4:38PM

    We make our own pizza at home from a really simple recipe. Here are the basics- oh and you'll need a pizza stone and a pizza paddle. They run about $20 each I think but I promise you it's totally worth it. After all- the italians have been doing it for years and they can't be wrong, right?

Place your pizza stone on the highest rack and preheat the oven to the highest it will go.

1 1/4 cup flour
1/2 lukewarm water
3 tsp dry active yeast (you can find it at williams sonoma/sur la table or a cash and carry is SUPER cheap)
a decent pinch of salt

Sift the flour and salt together and make a well in the center (I use the countertopcounterfor this). Mix the yeast into the water in a separate container until the yeast has pretty much blended. Add the water to the flour carefully, making sure the wall of flour is stable. Slowly mix (with your fingers) the water/yeast mixture into the flour, keeping the walls of the pile in tact (using your clean hand to support the flour) until the mixed portion is thick enough to not run all over the counter. (If it does, just corral it back in with your hands- you can clean it up in the next step). Continue mixing until it becomes doughy and knead into a ball. Keep kneading until the dough feels slightly elastic and dense. (As you knead, you can work the dough over your work surface to pick up any extra bits that slipped out.)

At this point you can cut an "x" in the top and let it rise for up to 3 hours. -I- don't bother with that and have never noticed much of a difference.

Roll half the dough (the whole recipe will make two thin crust, 12 inch pizzas) on a floured surface until 1/4 - 1/2" thin. Rub some coarse cornmeal over the pizza paddle (or you could use a cutting board -NOT plastic- if you needed to). Lay the dough on the paddle and top with a light layer of sauce (we just used canned diced tomatoes with a little garlic, basil, oregano, onions- whatever and blended with an immersion blender), whatever veggies you want, and a light layer of cheese. Top with a dusting of pepper and salt and a light drizzle of olive oil (we're talking less than half a tbsp, here).

**The main this is not to overweight the pizza with toppings. With a thin crust, the pizza needs to be light enough that you can quickly shove it off the paddle and into the oven.**

Turn your oven to a high broil, pull out the rack with the stone, and with a quick, sort of jerky movement, shove the pizza off the paddle and onto the stone. This -will- take some practice but if you start with your paddle midway across the stone and then can edge the pizza off the paddle so it catches on the hot stone, gravity will do the rest as you pull the paddle away. Don't worry too much about spilled toppings. This stone is going to see a lot of charred bits over time and that's totally okay.

Shut the oven and wait 2-3 minutes AT MOST. Open up, use the paddle to wedge under the pizza and bring it out of the oven. Allow it to cool for maybe 5 minutes at most, cut and enjoy.

I guarantee you- you'll love this. I eat one pizza by myself and am totally full.

The basic cheese pizza adds up to the following:
Trader Joe's Diced Tomatoes (in juice), 0.75 cup 38 9 0 2
TJ Quattro Formagio, 0.37 cup 148 0 12 12
Flour (for one pizza), 1 serving 284 63 0 10
72 12 23

And since veggies are nearly nothing- you can get creative. We like spinach, garlic, and mushrooms as well as a host of other combinations.

Sorry the explanation was long- I swear you can get the whole thing done within about 45 minutes (not including clean up of course). If you like very natural tasting, delicious and authentic italian pizza- this is the recipe/method for you. If you're more of a thick crust or chicago style pizza person, you may need to look elsewhere.

Good luck and let me know how it turns out if you try it!


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NIGHTWOLF24M 1/16/2010 6:55PM

    Alot of people use leftovers for breakfast. Me and my wife try to half the recipes to cut down on them

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losing weight-I hope

Thursday, January 14, 2010

I weighed myself last night and I am a little lighter but I don't know if I have lost weight or is part of my normal ups and downs. I will probably be able to tell if it stays near that weight for a while without going back up to 185.5 pounds. I still can't believe that I way that much.
I managed to blow up my ball and tried to use it for a video. I am not sure if it is bumped up all the way but it doesn't seem to want to accept more air. But, it seems unfirm to me. I think I might sit on it sometimes and use it as my chair while I post here. It seems to be the perfect height for that.
I am a little hungry after dinner but it feels like it will go away once my body realizes that I have fed it enough for it to continue to function.

  Member Comments About This Blog Post:

DELRIO1 1/14/2010 7:36PM

    Make sure to make full use of this website - that way you're getting the proper amount of calories and nutrients. Don't set your goals too high or too fast - slow and steady will win over time. Good luck to you!

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Tuesday, January 12, 2010

I am trying to pump up a new exercise ball with the cheapist looking pump that they could probably include in the package.
The ball is laying in front of me like a half dead thing. I keep moving my hand back and forth on the pump but don't see much of a change. It now looks like a a balloon that has lost a good part of it's air.
My arms are starting to hurt. I wonder if an exercise comedy video could be made of something like this. I wish I could track this on my fitness tracker! I think I have been at this for almost a half an hour. I am sitting on it but it is so low that I feel rather weird.


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