Okay so I had a good week last week but I really got off track over the weekend. Several of my meals I could have made much better choices and I did not exercise at all. I did my weight in…. The good news is I did not gain. The bad news is I did not lose anything either! S o I feel like I wasted a week.
Getting off track this weekend did show me something though. There is a big difference in how I feel when I eat right versus not eat well at all. Las week I had more energy and just felt better overall. This week I am sluggish.
I am now back on track and will go out for my bike ride this evening!
I did find a cooking show that demonstrates how to make some of our favorite food more figure friendly but just making different choices. The show is “Hungry Girl” with Lisa Lillien on the food network. This show is good when you are craving for something. Another good show is “Healthy Appetite” with Ellie Krieger. Ellie is a renowned nutritionist who demonstrates how easy and delicious cooking healthy food can be. I have posted a recipe from each of them to show their difference in cooking styles.
Did not think you could have macaroni and cheese anymore.
Too-EZ Mac ‘n Cheese…Lisa Lillien
4 1/2 ounces uncooked whole-wheat-blend rotini pasta (about 2 cups)
24 ounces frozen broccoli or cauliflower florets in lowfat cheese sauce (about 6 cups)
3 wedges light spreadable Swiss cheese (recommended: The Laughing Cow)
Salt and freshly ground black pepper, optional
Fresh parsley, for serving, optional
In a large pot, prepare pasta according to the instructions on the package; drain well and set aside. While pasta is cooking, place contents of the broccoli and sauce package in a large microwave-safe bowl. Cover and microwave until sauce has melted and broccoli is hot, 10 to 12 minutes. Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Unwrap cheese wedges and add those as well. Mix thoroughly, ensuring that the wedged cheese is evenly distributed and the pasta and broccoli are coated in cheese sauce. Season with salt and pepper, if using. Garnish with parsley, if using. Enjoy!
PER SERVING (1 heaping cup): 222 calories, 5.5g fat, 772mg sodium, 35g carbs, 6g fiber, 6g sugars, 8.5g protein www.Hungry-Girl.com
Macaroni and 4 cheeses..Ellie Krieger
1 pound elbow macaroni
2 (10-ounce) packages frozen pureed winter squash
2 cups 1 percent lowfat milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups) (I would use reduced fat)
2 ounces Monterrey jack cheese, grated (about 2/3 cup) (I would use reduced fat)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl. Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish. Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned. (Ellie Krieger, 2005)
Nutrition Facts Per Serving Calories: 392, Total Fat: 11 grams, Saturated Fat: 2 grams, Protein: 18 grams, Carbohydrates: 56 grams, Fiber: 3.5 grams www.elliekrieger.com