Firstly, As yummy and the sweet & sour cabbage rolls were they don't make all that yummy leftovers in my opinion.
Secondly, Mangos are nasty. It's like....chewing on pine needles.
Third, Creamy Asparagus Pasta was very good! It worked fine with plain mustard and with skim milk if you don't mind the sauce being just a little thinner. I'm not a fan of mustard so I use the normal plain kind instead of the kind in the recipe because strange mustards tend to be stronger in flavor.
Now on to my post!
-----
When my younger sister was pregnant with her first child I remember my oldest sister telling her, "Now Candiss, when you've had your baby and you're trying to lose weight from your pregnancy, just remember one thing. Don't judge your progress by your weight, judge it by your size. When you can fit back into your old jeans that's all that really matters."
That kind of stuck with me. And I was reminded of it especially in the last two months. I see the scale every week and I'm not quite at where I wanted to be by this time. It's discouraging to say the least, especially on weeks where I gain a pound or I don't gain or lose anything.
But despite the evil scale not telling me what I want to see all the time, I have noticed a difference in my clothing sizes. When I feel down, all I need to do to perk up is try on some of my old clothes that are gathering dust in the closet. The jeans I just bought around Christmas were pretty tight when I bought them. Now they fit perfectly and if I keep going, I'll bet they'll start to get a tad loose in a month or two.
There's other things too. My belt was cinched on the first knotch in December and I'm now tightening to the third knotch. Since we're going on vacation soon I pulled out my shorts (I haven't worn shorts in...uh...years) and tried them on today. One fit perfectly, one fit tightly and one didn't quite fit yet. I even dug out my swimsuit *GASP* and it fits. A little snug but definitely wearable without wriggling into it. Neither my shorts nor my swimsuit fit me before I started my diet.
So despite the fact I've lost 20 pounds (which is awesome! don't get me wrong!) instead of the 30-35 pounds I was hoping to do by this time, I'm okay with it. Because I've been dropping sizes. Thanks Laura & Candiss for teaching me how to judge my weight loss from a different perspective.
Thursday, January 28, 2010
Monday, January 25, 2010
Delicious and Nutritious
The Sweet and Sour Cabbage Rolls and the Green Pizza were excellent! I added some leftover turkey pepperoni and some crumbled turkey bacon to the top of the pizza but honestly it could have done well without it too. It was especially yummy with a little bit of fat free ranch dressing to dip or put on top. They were decent calories but more importantly they had lots of veggies.
Honestly the pizza had me worried. I really, really don't care for cooked spinach. It gets all mushy and gross. I like it raw in a salad or slightly wilted is fine too. So I was worried when I had to wilt it and then cook it for another 10 minutes in the oven. But it turned out alright. As long as I didn't think too hard about it it was yummy. Matt certainly seemed to like it because he had two helpings! Then again, Matt always likes pizza. :D
I used a lot of dishes. It feels like I've been washing dishes for three days straight. I don't know if it's because I need more than couple mixing bowls or if I need less of them!
Honestly the pizza had me worried. I really, really don't care for cooked spinach. It gets all mushy and gross. I like it raw in a salad or slightly wilted is fine too. So I was worried when I had to wilt it and then cook it for another 10 minutes in the oven. But it turned out alright. As long as I didn't think too hard about it it was yummy. Matt certainly seemed to like it because he had two helpings! Then again, Matt always likes pizza. :D
I used a lot of dishes. It feels like I've been washing dishes for three days straight. I don't know if it's because I need more than couple mixing bowls or if I need less of them!
Saturday, January 23, 2010
Meal Plans Jan 23rd-29th
Weighing In: 242
Lots of really good sales this week at Price Chopper! Mangos were on sale so I rummaged around and found a recipe that used mangos. We'll see how it turns out! I've never had mangos except in a canned fruit cocktail.
One change to the way I'm posting recipes. If there is a link to the recipe I'll just post that and note any modifications I'm making. If it's from a cookbook I'll write it all out as usual.
Meals
Sat
Cereal(220) w/toast(100) & butter(35) -- 355
Misc Leftovers -- Unknown
Sweet & Sour Cabbage Rolls(272) w/Sliced Apple(80) -- 352
Sun
Nutri-grain Bar(140), Toast(100) & butter(35) -- 275
Hot Dogs(200), w/crackers(100) & string cheese(80) -- 380
Green Pizza(323), w/Crasins(100) -- 423
Mon
Oatmeal(140) w/honey(44) & banana(110) -- 294
Sammich(230) w/broccoli(45) & cauliflower(25) -- 300
Curried Chicken & Mango Salad(289) w/ Rice(75) -- 364
Tues
Cereal(220) w/toast(100) & butter(35) -- 355
Tuna Sammich(200) w/chip(150) -- 350
Creamy Asparagus Pasta(359) -- 359
Wed
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/Chips(150) & Apples(40) -- 420
Baja Fish Tacos(250ea) -- 500
Thurs
Cereal(220) w/toast(100) & butter(35) -- 355
Fried Rice(270) w/sliced tortilla(100) -- 370
Beef Stew(265) w/Rolls(100) -- 365
Fri
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/Green Beans & Bacon(75) -- 305
Chicken Spinach Salad(290) w/Rolls(100) -- 390
Extra
Grilled Cheese Sammich(250) & Chicken Noodle Soup(120) -- 370
Recipes
Sweet & Sour Cabbage Rolls
From Eating Well
Green Pizza
From Eating Well
Instead of Arugula I'm using Spinach since I have a whole bag and it was on sale. I may put a little bacon or shredded chicken on top as well.
Curried Chicken with Mango Salad
From Eating Well
Creamy Asparagus Pasta
From Eating Well
Baja Fish Tacos
From Price Chopper
Fat Free Mayo & Sour Cream
Tilapia was on sale this week so we use it instead of cod
Olive Oil instead of Vegtable Oil
Lime juice instead of lime wedges (cheaper sometimes!)
I cook my own taco shells from corn tortillas instead of buying them
Autumn Beef Stew
From Price Chopper
Using regular potatoes because they're on sale
1/2 cup celery instead of celery seed
Use half the amount of onion and a dash of onion powder instead
Chicken Spinach Salad
1/2 bag of spinach
1 can mandarian oranges, drained
2 packets of crasins
1 chicken breast, pounded, cooked, sliced
6 tbl raspberry vinigarette
Croutons or sunflower seeds if desired
Mix all and toss in dressing. Serve immediately.
'Fried' Rice
1 bag of Bird's Eye Steamfresh rice w/veggies of your choice.
4 slices of turkey bacon, cooked, chopped
2 flour tortillas
4 tbl sweet and sour sauce
Cook Steamfresh according to instructions. Remove from bag and place in medium bowl. Mix in bacon and sweet & sour sauce. Slice tortillas into quarters and serve with rice.
Lots of really good sales this week at Price Chopper! Mangos were on sale so I rummaged around and found a recipe that used mangos. We'll see how it turns out! I've never had mangos except in a canned fruit cocktail.
One change to the way I'm posting recipes. If there is a link to the recipe I'll just post that and note any modifications I'm making. If it's from a cookbook I'll write it all out as usual.
Meals
Sat
Cereal(220) w/toast(100) & butter(35) -- 355
Misc Leftovers -- Unknown
Sweet & Sour Cabbage Rolls(272) w/Sliced Apple(80) -- 352
Sun
Nutri-grain Bar(140), Toast(100) & butter(35) -- 275
Hot Dogs(200), w/crackers(100) & string cheese(80) -- 380
Green Pizza(323), w/Crasins(100) -- 423
Mon
Oatmeal(140) w/honey(44) & banana(110) -- 294
Sammich(230) w/broccoli(45) & cauliflower(25) -- 300
Curried Chicken & Mango Salad(289) w/ Rice(75) -- 364
Tues
Cereal(220) w/toast(100) & butter(35) -- 355
Tuna Sammich(200) w/chip(150) -- 350
Creamy Asparagus Pasta(359) -- 359
Wed
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/Chips(150) & Apples(40) -- 420
Baja Fish Tacos(250ea) -- 500
Thurs
Cereal(220) w/toast(100) & butter(35) -- 355
Fried Rice(270) w/sliced tortilla(100) -- 370
Beef Stew(265) w/Rolls(100) -- 365
Fri
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/Green Beans & Bacon(75) -- 305
Chicken Spinach Salad(290) w/Rolls(100) -- 390
Extra
Grilled Cheese Sammich(250) & Chicken Noodle Soup(120) -- 370
Recipes
Sweet & Sour Cabbage Rolls
From Eating Well
Green Pizza
From Eating Well
Instead of Arugula I'm using Spinach since I have a whole bag and it was on sale. I may put a little bacon or shredded chicken on top as well.
Curried Chicken with Mango Salad
From Eating Well
Creamy Asparagus Pasta
From Eating Well
Baja Fish Tacos
From Price Chopper
Fat Free Mayo & Sour Cream
Tilapia was on sale this week so we use it instead of cod
Olive Oil instead of Vegtable Oil
Lime juice instead of lime wedges (cheaper sometimes!)
I cook my own taco shells from corn tortillas instead of buying them
Autumn Beef Stew
From Price Chopper
Using regular potatoes because they're on sale
1/2 cup celery instead of celery seed
Use half the amount of onion and a dash of onion powder instead
Chicken Spinach Salad
1/2 bag of spinach
1 can mandarian oranges, drained
2 packets of crasins
1 chicken breast, pounded, cooked, sliced
6 tbl raspberry vinigarette
Croutons or sunflower seeds if desired
Mix all and toss in dressing. Serve immediately.
'Fried' Rice
1 bag of Bird's Eye Steamfresh rice w/veggies of your choice.
4 slices of turkey bacon, cooked, chopped
2 flour tortillas
4 tbl sweet and sour sauce
Cook Steamfresh according to instructions. Remove from bag and place in medium bowl. Mix in bacon and sweet & sour sauce. Slice tortillas into quarters and serve with rice.
Diet & Travel Don't Mix
It's not so much that it can't mix. It doesn't mix. You do the best you can for sure but it's difficult to stick with the diet when you're out and about. Your eating schedule is dependent on other people's schedules. Your dietary selections are depedent on what's in other's people's fridges. Or where you happen to be at the time and what restaurants are close by.
I didn't think it'd be that hard when I went to Utah last week. Actually it wasn't too bad, or so I thought. I really thought I did really good! Except for saturday night (which was a gaming night so I expected to eat and snack more) I was able to keep my calorie intake lower than I'd usually do when I visit Utah. I made concious decisions on what I was eating. I even made an effort to put some exercise in there!
I walked (briskly too!) to the wedding reception even though it was cold and I could have driven. I also made myself walk around more than I normally would. Instead of yelling around the house for a parent or a sibling or a niece/nephew, I walked around and looked for them. Instead of grabbing all my snacks and bringing them to the game table so I wouldn't have to go get any snacks for the whole game, I purposefully only brought my drink and crackers. So if I wanted something else I'd have to get up and walk over to get it. That was a two-fold trick I'm proud of! Firstly I had to get up and walk across the house to the kitchen and while I walked there I could decide if I really wanted to have the snack or if I should just get a drink of water instead.
So it's not like I went pig-wild (as matt would call it) and sat around the whole weekend. I really tried hard to still be on a diet! I was very disappointed when I got to the gym on Wed and saw that I hadn't lost any weight at all. I had to give myself the pep talk and say, "Self, at least you didn't gain anything!" My next blog topic (excluding the meal list that is incoming) I'm going to post my self pep talks and some of my inspiration when things aren't quite going the way I hoped. Stay tuned!
I didn't think it'd be that hard when I went to Utah last week. Actually it wasn't too bad, or so I thought. I really thought I did really good! Except for saturday night (which was a gaming night so I expected to eat and snack more) I was able to keep my calorie intake lower than I'd usually do when I visit Utah. I made concious decisions on what I was eating. I even made an effort to put some exercise in there!
I walked (briskly too!) to the wedding reception even though it was cold and I could have driven. I also made myself walk around more than I normally would. Instead of yelling around the house for a parent or a sibling or a niece/nephew, I walked around and looked for them. Instead of grabbing all my snacks and bringing them to the game table so I wouldn't have to go get any snacks for the whole game, I purposefully only brought my drink and crackers. So if I wanted something else I'd have to get up and walk over to get it. That was a two-fold trick I'm proud of! Firstly I had to get up and walk across the house to the kitchen and while I walked there I could decide if I really wanted to have the snack or if I should just get a drink of water instead.
So it's not like I went pig-wild (as matt would call it) and sat around the whole weekend. I really tried hard to still be on a diet! I was very disappointed when I got to the gym on Wed and saw that I hadn't lost any weight at all. I had to give myself the pep talk and say, "Self, at least you didn't gain anything!" My next blog topic (excluding the meal list that is incoming) I'm going to post my self pep talks and some of my inspiration when things aren't quite going the way I hoped. Stay tuned!
Tuesday, January 12, 2010
Meal Plans Jan 9th-18th
Weighing In: 246
Yeah I know, I know. I gained a couple pounds this week instead of loosing them. I've been sick! And it was the holidays! (Excuses! Excuses! I need more excuses!) Because I've been sick I also didn't get around to posting our meals for this week even though I had them written down. So here they are even if they are a bit late.
I'm doing meals through monday next week because I'm gone for the weekend. So this weekend's meals are mostly leftovers for Matt so he doesn't have to try and cook while I'm gone. Also, I've given up on a grocery list, it just takes too much time! I'll do them when I can but I hope I'm not disappointing anyone by not including them all the time. ^_^
Meals
Sat
Cereal(220) w/toast(100) & butter(35) -- 355
Hot Dogs(200) & Orange(70) -- 270
Date Night OUT -- Unknown
Sun
Nutri-grain Bar(140), Toast(100) & butter(35) -- 275
Tuna Wraps(205) w/carrot(45) & ranch(15) -- 265
English Muffin Pizzas(195ea) -- 390
Mon
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/banana(110) -- 340
Easy Warehouse Soup(312) w/Cornbread(90) -- 492
Tues
Cereal(220) w/toast(100) & butter(35) -- 355
Chili(190) Mac & Cheese(180) -- 370
Baked Apple French Toast(200) w/Bacon(60) & Yogurt(110) -- 370
Wed
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/Orange(70) -- 300
Herb & Lemon Chicken Breasts(165) w/Rice(75) and Mixed Veggies(35) -- 275
Thurs
Cereal(220) w/toast(100) & butter(35) -- 355
Leftover Sirloin Salad() w/Pita bread() -- 432
Pork Chops w/Apple & Thyme(219), Mixed Veggies(35) & Cornbread(90) -- 344
Fri
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/chips(90) & salsa(30) -- 350
7-Layer Burritos(425) -- 425
Sat
Cereal(220) w/toast(100) & butter(35) -- 355
Mac & Cheese(180) & Apple(80) -- 260
Leftover French Toast -- 200
Sun
Nutri-grain Bar(140), Toast(100) & butter(35) -- 275
Hot Dogs(215) w/chips(130) -- 345
English Muffin Pizzas(195ea) -- 390
Mon
Oatmeal(140) w/honey(44) & banana(80) -- 264
Sammich(230) w/chips(130) -- 360
Spaghetti w/meatsauce(190), Lite Caesar Salad(135) & Bread(110) -- 435
Extra
Grilled Cheese Sammich(250) & Chicken Noodle Soup(120) -- 370
Snacks
Fat Free Jello Pudding, chocolate & vanilla(80), Yogurt(110), Flavored rice cakes(50), Popcorn(140), Nutri-grain Bar(140), Crackers(120), Cookie Pack(100), String Cheese(80)
Recipes
English Muffin Pizza
Source: Me
4 english muffins, sliced in half
8 tbl pizza sauce
8 tbl mozzerella cheese
16 slices of turkey pepperoni
Preheat oven to 350. On each slice of muffin put 1 tbl pizza sauce, 1 tbl cheese and 4 slices of pepperoni. Place on a cookie sheet and bake 5-10 minutes or until cheese is bubbly.
Easy Warehouse Soup
Source: Emealz
1/2 turkey kielbasa
1 can condensed cream of potato soup
1 can condensed split pea w/ham soup
14 oz can of diced tomatoes undrained
1 soup can of water
Cut sausage into cubes and bron in soup pot on medium high. Drain grease. Add remaining ingredients, mix well, and heat through about 15 minutes.
Baked Apple Cinnamon French Toast
Source: Modified from Eating Well
3 cups skim milk
2 cups fake eggs
3 tbl honey
1/4 tsp salt
1 1/2 tsp vanilla
1 loaf of french bread
1 apple, peeled, chopped
1/2 tsp nutmeg
1 tbl powdered sugar
1 1/2 tsp cinnamon
Whisk milk, eggs, honey, vanilla, and salt in a large bowl. Cut bread loaf into cubes and pack tightly in a grease baking dish. Slowly pour egg mixture over top and press down on bread to make sure all bread is moist. Cover and Refrigerate at least 8 hours or up to 24 hours.
Preheat oven to 350. Bake, covered for 40 minutes. Mixed apples, nutmeg, and cinnamon. Uncover and spread apples over top. Bake for 20 more minutes uncovered. Dust with powdered sugar and serve warm. Add syrup if desired.
Herb & Lemon Chicken
Source: Modified from Eating Well
Recipe inc when I figure out how I'm going to modify it. ^_^
Pork Chops w/Apple & Thyme
Source: Eating Well
More recipes inc later
Yeah I know, I know. I gained a couple pounds this week instead of loosing them. I've been sick! And it was the holidays! (Excuses! Excuses! I need more excuses!) Because I've been sick I also didn't get around to posting our meals for this week even though I had them written down. So here they are even if they are a bit late.
I'm doing meals through monday next week because I'm gone for the weekend. So this weekend's meals are mostly leftovers for Matt so he doesn't have to try and cook while I'm gone. Also, I've given up on a grocery list, it just takes too much time! I'll do them when I can but I hope I'm not disappointing anyone by not including them all the time. ^_^
Meals
Sat
Cereal(220) w/toast(100) & butter(35) -- 355
Hot Dogs(200) & Orange(70) -- 270
Date Night OUT -- Unknown
Sun
Nutri-grain Bar(140), Toast(100) & butter(35) -- 275
Tuna Wraps(205) w/carrot(45) & ranch(15) -- 265
English Muffin Pizzas(195ea) -- 390
Mon
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/banana(110) -- 340
Easy Warehouse Soup(312) w/Cornbread(90) -- 492
Tues
Cereal(220) w/toast(100) & butter(35) -- 355
Chili(190) Mac & Cheese(180) -- 370
Baked Apple French Toast(200) w/Bacon(60) & Yogurt(110) -- 370
Wed
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/Orange(70) -- 300
Herb & Lemon Chicken Breasts(165) w/Rice(75) and Mixed Veggies(35) -- 275
Thurs
Cereal(220) w/toast(100) & butter(35) -- 355
Leftover Sirloin Salad() w/Pita bread() -- 432
Pork Chops w/Apple & Thyme(219), Mixed Veggies(35) & Cornbread(90) -- 344
Fri
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/chips(90) & salsa(30) -- 350
7-Layer Burritos(425) -- 425
Sat
Cereal(220) w/toast(100) & butter(35) -- 355
Mac & Cheese(180) & Apple(80) -- 260
Leftover French Toast -- 200
Sun
Nutri-grain Bar(140), Toast(100) & butter(35) -- 275
Hot Dogs(215) w/chips(130) -- 345
English Muffin Pizzas(195ea) -- 390
Mon
Oatmeal(140) w/honey(44) & banana(80) -- 264
Sammich(230) w/chips(130) -- 360
Spaghetti w/meatsauce(190), Lite Caesar Salad(135) & Bread(110) -- 435
Extra
Grilled Cheese Sammich(250) & Chicken Noodle Soup(120) -- 370
Snacks
Fat Free Jello Pudding, chocolate & vanilla(80), Yogurt(110), Flavored rice cakes(50), Popcorn(140), Nutri-grain Bar(140), Crackers(120), Cookie Pack(100), String Cheese(80)
Recipes
English Muffin Pizza
Source: Me
4 english muffins, sliced in half
8 tbl pizza sauce
8 tbl mozzerella cheese
16 slices of turkey pepperoni
Preheat oven to 350. On each slice of muffin put 1 tbl pizza sauce, 1 tbl cheese and 4 slices of pepperoni. Place on a cookie sheet and bake 5-10 minutes or until cheese is bubbly.
Easy Warehouse Soup
Source: Emealz
1/2 turkey kielbasa
1 can condensed cream of potato soup
1 can condensed split pea w/ham soup
14 oz can of diced tomatoes undrained
1 soup can of water
Cut sausage into cubes and bron in soup pot on medium high. Drain grease. Add remaining ingredients, mix well, and heat through about 15 minutes.
Baked Apple Cinnamon French Toast
Source: Modified from Eating Well
3 cups skim milk
2 cups fake eggs
3 tbl honey
1/4 tsp salt
1 1/2 tsp vanilla
1 loaf of french bread
1 apple, peeled, chopped
1/2 tsp nutmeg
1 tbl powdered sugar
1 1/2 tsp cinnamon
Whisk milk, eggs, honey, vanilla, and salt in a large bowl. Cut bread loaf into cubes and pack tightly in a grease baking dish. Slowly pour egg mixture over top and press down on bread to make sure all bread is moist. Cover and Refrigerate at least 8 hours or up to 24 hours.
Preheat oven to 350. Bake, covered for 40 minutes. Mixed apples, nutmeg, and cinnamon. Uncover and spread apples over top. Bake for 20 more minutes uncovered. Dust with powdered sugar and serve warm. Add syrup if desired.
Herb & Lemon Chicken
Source: Modified from Eating Well
Recipe inc when I figure out how I'm going to modify it. ^_^
Pork Chops w/Apple & Thyme
Source: Eating Well
More recipes inc later
Getting Going Again
Matt and I had not gone to the gym since the end of Dec, just before we left for Utah. Since then we've had a bout with the flu and then a bout of cold and sniffles. We managed to get there last Monday but we were still feeling so-so and didn't complete our workout. Yesterday was the first time back where we actually felt like we were exercising our muscles and not our willpower. Let me tell you, when you stop, it's hard to get going again!
I almost felt like I was starting from square 1 again. It was really hard to do the weights and the devil machine was out to kill me. But I worked through it and it actually did get easier as I got into it again. It made me think a lot about how if you're not progressing, you're regressing. I think that's doubly true for your body. You can't just get in shape and then be done with it. You can't stop everything and stay in great shape just because you got there. You have to maintain it. Everyone tells me maintenance is much easier than getting to where you want to be in the first place. I sure hope so.
Getting healthier isn't just a road to a destination. It's a lifestyle change. It's a never-ending journey. You have to constantly want to be in good shape and do things that are healthier for you. It's hard at first. And when you have to stop it's hard to get going again. But I know it'll be worth it.
I almost felt like I was starting from square 1 again. It was really hard to do the weights and the devil machine was out to kill me. But I worked through it and it actually did get easier as I got into it again. It made me think a lot about how if you're not progressing, you're regressing. I think that's doubly true for your body. You can't just get in shape and then be done with it. You can't stop everything and stay in great shape just because you got there. You have to maintain it. Everyone tells me maintenance is much easier than getting to where you want to be in the first place. I sure hope so.
Getting healthier isn't just a road to a destination. It's a lifestyle change. It's a never-ending journey. You have to constantly want to be in good shape and do things that are healthier for you. It's hard at first. And when you have to stop it's hard to get going again. But I know it'll be worth it.
Saturday, January 2, 2010
Meal Plans Jan 2nd-8th
Edit: 244 pounds as of Monday the 4th.
We haven't gone to the gym since we got back from Utah and probably no gym this week either. Matt and I have been fighting head colds. >.< Here's this week's meal plans. I won't be including the grocery list or price chopper ads this week because I don't want to have to think too hard when I don't feel well LOL!
Meals
Sat
Cereal(220) w/toast(100) & butter(35) -- 355
Hot Dogs(200) & Orange(70) -- 270
Hamburger Hash(300) -- 300
Sun
Nutri-grain Bar(140), Toast(100) & butter(35) -- 275
Tuna Wraps(205) w/carrot(45) & ranch(15) -- 265
Greek Pitas(350) w/Cantalope(50) -- 400
Mon
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/banana(110) -- 340
Ham & Cheese Stuffed Chicken(236) w/Green Beans(25) & Roll(90) -- 351
Tues
Cereal(220) w/toast(100) & butter(35) -- 355
Chili(190) Mac & Cheese(180) -- 370
Shrimp & Pesto Pasta(303) w/Roll(90) -- 393
Wed
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/Orange(70) -- 300
Salsa Sirloin Salad(312) w/Roll(90) -- 402
Thurs
Cereal(220) w/toast(100) & butter(35) -- 355
Leftover Sirloin Salad() w/Pita bread() -- 432
Quick Cassoulet(353) w/Roll(90) -- 443
Fri
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/chips(90) & salsa(30) -- 350
Leftovers Misc -- Unknown
Extra
Grilled Cheese Sammich(250) & Chicken Noodle Soup(120) -- 370
Snacks
Fat Free Jello Pudding, chocolate & vanilla(80), Yogurt(110), Flavored rice cakes(50), Popcorn(140), Nutri-grain Bar(140), Crackers(120), Cookie Pack(100)
Recipes
Hamburger Hash
Modified From Starving Student's Cookbook
1 tbl olive or canola oil
1 lb ground beef or turkey
2 med potatoes
1/2 onion or 3 tbl onion powder
1/2 can whole kernel corn
1/2 can chili beans
1 can/jar of beef gravy
pinch of parsley
pinch of thyme
salt and pepper to taste
Chop onion and potatoes into bite size pieces. In a skillet over medium heat, heat oil until hot. Add ground beef/turkey and stir until cooked. Drain. Add remaining ingredients and stir until well mixed. Cover and cook on low for 20 minutes or until potatoes are done.
Greek Pitas
From the Starving Student's Cookbook
4 tbl cream cheese
2 tbl sour cream
1 cup lettuce, shredded
2 tbl chopped black olives
1/2 cup ricotta cheese
1 banana, sliced
Combine sour cream and cream cheese and spread inside pita pockets. Next, fill pockets with remaining ingredients.
Ham & Cheese Stuffed Chicken
Original Recipe
1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
Freshly ground pepper, to taste
4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil
1. Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.
2. Mix cheese, ham, mustard and pepper in a small bowl.
3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.
Quick Cassoulet
Original Recipe
1 cup fresh whole-wheat breadcrumbs, (see Tip)
2 teaspoons extra-virgin olive oil
2 medium onions, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
1/4 pound turkey kielbasa sausage, thinly sliced
1 14-1/2-ounce can diced tomatoes
1 cup reduced-sodium chicken broth
1/2 cup dry white wine
2 15-1/2-ounce cans great northern or cannellini beans, rinsed
1 1/2 cups diced cooked turkey, or chicken
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley, (optional)
1. Preheat oven to 350°F. Spread breadcrumbs on a baking sheet and bake until crisp and light golden, stirring occasionally, 6 to 10 minutes; set aside.
2. Meanwhile, heat oil in a 4- to 6-quart Dutch oven over medium heat. Add onions, carrot and garlic; cook, stirring often, until just beginning to color, about 5 minutes. Add kielbasa and cook, stirring, until lightly browned, 3 to 5 minutes. Add tomatoes, broth, wine, beans, turkey (or chicken), thyme, salt and pepper; bring to a simmer.
3. Sprinkle the toasted breadcrumbs over the top and transfer the pot to the oven. Bake until browned and bubbling, 25 to 35 minutes. Sprinkle with parsley, if using, and serve.
Shrimp & Pesto Pasta
Original Recipe
8 ounces whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 cup sliced jarred roasted red peppers
1/4 cup prepared pesto
2 teaspoons extra-virgin olive oil
1 pound raw shrimp, (21-25 per pound), peeled and deveined
1 cup dry white wine
Freshly ground pepper, to taste
1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
2. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.
Salsa Sirloin Salad
From E-Mealz
1/2 lb top sirloin steak, cooked, sliced into thin strips
1 bag mixed salad greens
1/2 can chili beans
1/2 can corn
1 tomato diced
1/2 cup salsa
1/4 cup italian or oil/vinegar dressing
Combine salad, beans, corn, salsa and dressing. Top with sirloin strips and diced tomato.
We haven't gone to the gym since we got back from Utah and probably no gym this week either. Matt and I have been fighting head colds. >.< Here's this week's meal plans. I won't be including the grocery list or price chopper ads this week because I don't want to have to think too hard when I don't feel well LOL!
Meals
Sat
Cereal(220) w/toast(100) & butter(35) -- 355
Hot Dogs(200) & Orange(70) -- 270
Hamburger Hash(300) -- 300
Sun
Nutri-grain Bar(140), Toast(100) & butter(35) -- 275
Tuna Wraps(205) w/carrot(45) & ranch(15) -- 265
Greek Pitas(350) w/Cantalope(50) -- 400
Mon
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/banana(110) -- 340
Ham & Cheese Stuffed Chicken(236) w/Green Beans(25) & Roll(90) -- 351
Tues
Cereal(220) w/toast(100) & butter(35) -- 355
Chili(190) Mac & Cheese(180) -- 370
Shrimp & Pesto Pasta(303) w/Roll(90) -- 393
Wed
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/Orange(70) -- 300
Salsa Sirloin Salad(312) w/Roll(90) -- 402
Thurs
Cereal(220) w/toast(100) & butter(35) -- 355
Leftover Sirloin Salad() w/Pita bread() -- 432
Quick Cassoulet(353) w/Roll(90) -- 443
Fri
Oatmeal(140) w/honey(44) -- 184
Sammich(230) w/chips(90) & salsa(30) -- 350
Leftovers Misc -- Unknown
Extra
Grilled Cheese Sammich(250) & Chicken Noodle Soup(120) -- 370
Snacks
Fat Free Jello Pudding, chocolate & vanilla(80), Yogurt(110), Flavored rice cakes(50), Popcorn(140), Nutri-grain Bar(140), Crackers(120), Cookie Pack(100)
Recipes
Hamburger Hash
Modified From Starving Student's Cookbook
1 tbl olive or canola oil
1 lb ground beef or turkey
2 med potatoes
1/2 onion or 3 tbl onion powder
1/2 can whole kernel corn
1/2 can chili beans
1 can/jar of beef gravy
pinch of parsley
pinch of thyme
salt and pepper to taste
Chop onion and potatoes into bite size pieces. In a skillet over medium heat, heat oil until hot. Add ground beef/turkey and stir until cooked. Drain. Add remaining ingredients and stir until well mixed. Cover and cook on low for 20 minutes or until potatoes are done.
Greek Pitas
From the Starving Student's Cookbook
4 tbl cream cheese
2 tbl sour cream
1 cup lettuce, shredded
2 tbl chopped black olives
1/2 cup ricotta cheese
1 banana, sliced
Combine sour cream and cream cheese and spread inside pita pockets. Next, fill pockets with remaining ingredients.
Ham & Cheese Stuffed Chicken
Original Recipe
1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
Freshly ground pepper, to taste
4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil
1. Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.
2. Mix cheese, ham, mustard and pepper in a small bowl.
3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.
Quick Cassoulet
Original Recipe
1 cup fresh whole-wheat breadcrumbs, (see Tip)
2 teaspoons extra-virgin olive oil
2 medium onions, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
1/4 pound turkey kielbasa sausage, thinly sliced
1 14-1/2-ounce can diced tomatoes
1 cup reduced-sodium chicken broth
1/2 cup dry white wine
2 15-1/2-ounce cans great northern or cannellini beans, rinsed
1 1/2 cups diced cooked turkey, or chicken
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley, (optional)
1. Preheat oven to 350°F. Spread breadcrumbs on a baking sheet and bake until crisp and light golden, stirring occasionally, 6 to 10 minutes; set aside.
2. Meanwhile, heat oil in a 4- to 6-quart Dutch oven over medium heat. Add onions, carrot and garlic; cook, stirring often, until just beginning to color, about 5 minutes. Add kielbasa and cook, stirring, until lightly browned, 3 to 5 minutes. Add tomatoes, broth, wine, beans, turkey (or chicken), thyme, salt and pepper; bring to a simmer.
3. Sprinkle the toasted breadcrumbs over the top and transfer the pot to the oven. Bake until browned and bubbling, 25 to 35 minutes. Sprinkle with parsley, if using, and serve.
Shrimp & Pesto Pasta
Original Recipe
8 ounces whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 cup sliced jarred roasted red peppers
1/4 cup prepared pesto
2 teaspoons extra-virgin olive oil
1 pound raw shrimp, (21-25 per pound), peeled and deveined
1 cup dry white wine
Freshly ground pepper, to taste
1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
2. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.
Salsa Sirloin Salad
From E-Mealz
1/2 lb top sirloin steak, cooked, sliced into thin strips
1 bag mixed salad greens
1/2 can chili beans
1/2 can corn
1 tomato diced
1/2 cup salsa
1/4 cup italian or oil/vinegar dressing
Combine salad, beans, corn, salsa and dressing. Top with sirloin strips and diced tomato.
Subscribe to:
Posts (Atom)