Has it really been 2 weeks since I've done a real post... one other than recipes? Gosh, I go from one extreme to the other!
I guess things have just been really busy and - believe it or not - normal!
The school year has started and I have 14 students right now. They are very, VERY low academically, but decent behavior wise. I can still get 2 more kids, so I'm just waiting for that to happen.... They love Crush & Squirt and we've had several "Turtle Time"s since starting school.
Weigh In was good last week. I lost 1.6 lbs, so I 'm down to 182.4. This is the lowest that I have EVER weighed and I'm less than 2 lbs away from my ultimate goal of 182! I'm hoping I'll be there by the end of September!
I have 9 days before I see the ortho for my knee. I haven't worked out since the 5K - the pain has gotten worse. Walking hurts now, and dancing with my kids - which I do daily - irritates it. So, no working out. I'm still planning on doing Corporate Cup on 9/15 and Race for the Cure on 10/4. Just not sure how much pain I'll be in afterwards and whether or not I'll run the Race for the Cure.
David is back in school and doing well. We're both trying to adjust to the new school-year schedule and it SUCKS. But, at least we're able to spend Friday night's together and we usually go up to Too Far North, our favorite tasting room!
We start our Foster Care classes on Oct 6! We're praying that it all goes well and we will have kids in our home by the end of December.
So, that's about it... I just wanted to give a little update and say hi! I planned a few new recipes this week so look out for a couple more recipes soon!!
Sunday, August 30, 2009
Tuesday, August 25, 2009
Frozen peanut butter and chocolate pie
Wow! That's all I have to say. Wow! This was dessert from my "Suzie Homemaker" night, also from the new cookbook. David actually asked if I had really made this -- he said "you're a good cook, but did you REALLY make this?" Yep! I did!!
POINTS: 3
Servings: 12 (small portion, but worth every ounce)
Ingredients
1 1/2 cups fat free milk
1/4 cup granulated sugar
1/2 cup + 1 TBSP reduced-fat creamy peanut butter
3/4 tsp vanilla extract
1/2 cup frozen thawed fat-free whipped topping
1 prepared reduced-fat graham-cracker crust
1 TBSP chopped dry roasted peanuts
1/2 ounce semisweet chocolate, coarsely grated
Directions
Combine the milk and sugar in a medium saucepan and set over medium-high heat. Cook, stirring constantly, until the sugar is completely dissolved, about 2 minutes; remove from the heat. Whisk in the peanut butter and vanilla until smooth. Pour into a medium bowl and refrigerate until completely cooled, about 1 hour. (The milk never got really warm before the sugar dissolved so the PB had trouble melting and it didn't take long to "completely cool.")
Gently stir the whipped topping into the chilled milk mixture; spoon into the crust. Sprinkle with the peanuts and grated chocolate. Loosely cover the pie with wax paper, hen with heavy-duty foil. Freeze until completely frozen, at least 4 hours or up to 2 days.
Let the pie soften at room temperature 15 minutes before serving.
POINTS: 3
Servings: 12 (small portion, but worth every ounce)
Ingredients
1 1/2 cups fat free milk
1/4 cup granulated sugar
1/2 cup + 1 TBSP reduced-fat creamy peanut butter
3/4 tsp vanilla extract
1/2 cup frozen thawed fat-free whipped topping
1 prepared reduced-fat graham-cracker crust
1 TBSP chopped dry roasted peanuts
1/2 ounce semisweet chocolate, coarsely grated
Directions
Combine the milk and sugar in a medium saucepan and set over medium-high heat. Cook, stirring constantly, until the sugar is completely dissolved, about 2 minutes; remove from the heat. Whisk in the peanut butter and vanilla until smooth. Pour into a medium bowl and refrigerate until completely cooled, about 1 hour. (The milk never got really warm before the sugar dissolved so the PB had trouble melting and it didn't take long to "completely cool.")
Gently stir the whipped topping into the chilled milk mixture; spoon into the crust. Sprinkle with the peanuts and grated chocolate. Loosely cover the pie with wax paper, hen with heavy-duty foil. Freeze until completely frozen, at least 4 hours or up to 2 days.
Let the pie soften at room temperature 15 minutes before serving.
Chili-spiced thick oven "fries"
Yep, another recipe from the new cookbook! We served these with the burgers and it was perfect!
POINTS: 2
Serves: 4 (6 fries per serving)
Ingredients
3 large (8 oz) russet potatoes, scrubbed
2 tsp olive oil
1/2 tsp sugar
1/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
Directions
Preheat the oven to 450*. Spray a large rimmed baking sheet with nonstick spray.
Halve the potatoes and cut each piece lengthwise into quarters; place on the baking sheet. Drizzle with the oil (I used 1 tsp extra because it didn't look like enough, but probably would have been), and toss to coat. Rearrange the potatoes in a single layer and bake until the bottoms are deep golden and crisp, about 15 minutes. Turn the potatoes onto the opposite cut side and bake until crips, 10-15 minutes longer.
Meanwhile, combine the sugar, cumin, chili powder, salt, and pepper in a large bowl. When the fries are done cooking, sprinkle the seasoning mixture over and toss to coat. (I didn't think that it would be enough seasoning, but it was. You could easily add more if you wanted more seasoning.)
POINTS: 2
Serves: 4 (6 fries per serving)
Ingredients
3 large (8 oz) russet potatoes, scrubbed
2 tsp olive oil
1/2 tsp sugar
1/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
Directions
Preheat the oven to 450*. Spray a large rimmed baking sheet with nonstick spray.
Halve the potatoes and cut each piece lengthwise into quarters; place on the baking sheet. Drizzle with the oil (I used 1 tsp extra because it didn't look like enough, but probably would have been), and toss to coat. Rearrange the potatoes in a single layer and bake until the bottoms are deep golden and crisp, about 15 minutes. Turn the potatoes onto the opposite cut side and bake until crips, 10-15 minutes longer.
Meanwhile, combine the sugar, cumin, chili powder, salt, and pepper in a large bowl. When the fries are done cooking, sprinkle the seasoning mixture over and toss to coat. (I didn't think that it would be enough seasoning, but it was. You could easily add more if you wanted more seasoning.)
Cheese-stuffed chicken burgers
Here's another recipe from the Classic Comfort's book. SO yummy!! Someone asked me to take pictures of my food. Sorry, I ate it too fast! Yes, there was 1 left (David had 2), but it didn't look as yummy in the ziploc baggie as it did on my plate with the muffin!
POINTS: 8
Servings: 4
Ingredients
3/4 cup shredded reduced-fat sharp cheddar
1 TBSP Dijon mustard
1 lb ground chicken breast
1/3 cup plain dried bread crumbs
1/4 tsp salt
4 light multigrain English muffins, split and toasted
1/4 cup ketchup
4 lettuce leaves
4 tomato slices
12 bread and butter slices
Directions
Stir the cheese and mustard together in a small bowl. Stir the chicken, bread crumbs, and salt together in a medium bowl just until blended. Form into 4 balls. With your index finger, make a deep indentation in each ball. Fill each indentation with 3 TBSP of the cheese mixture (ends up being just under 3 TBSP for each burger). Fold the chicken mixture around the cheese to seal; shape each one into a 3 in diameter patty.
Spray a nonstick ridged grill pan with nonstick spray and set over medium heat. Place the burgers in the pan and cook until an instant-read thermometer inserted into the side of each burger (without touching the cheese) registers 165*; about 6-7 minutes on each side.
Serve the burgers in the muffins topped with the ketchup, lettuce leaves, tomato slices, and pickles (we used cucumbers instead of pickles).
POINTS: 8
Servings: 4
Ingredients
3/4 cup shredded reduced-fat sharp cheddar
1 TBSP Dijon mustard
1 lb ground chicken breast
1/3 cup plain dried bread crumbs
1/4 tsp salt
4 light multigrain English muffins, split and toasted
1/4 cup ketchup
4 lettuce leaves
4 tomato slices
12 bread and butter slices
Directions
Stir the cheese and mustard together in a small bowl. Stir the chicken, bread crumbs, and salt together in a medium bowl just until blended. Form into 4 balls. With your index finger, make a deep indentation in each ball. Fill each indentation with 3 TBSP of the cheese mixture (ends up being just under 3 TBSP for each burger). Fold the chicken mixture around the cheese to seal; shape each one into a 3 in diameter patty.
Spray a nonstick ridged grill pan with nonstick spray and set over medium heat. Place the burgers in the pan and cook until an instant-read thermometer inserted into the side of each burger (without touching the cheese) registers 165*; about 6-7 minutes on each side.
Serve the burgers in the muffins topped with the ketchup, lettuce leaves, tomato slices, and pickles (we used cucumbers instead of pickles).
Thursday, August 20, 2009
Cheesy Chicken Carbonara with Fettuccine
Sounds unhealthy, doesn't it? Well, guess what! It's NOT!! I bought the new WW cookbook, Comfort Classics, last night and promised David a home cooked meal tonight. I plan on making LOTS of these recipes, so be prepared for some updates!
This recipe was super easy to make and really yummy! I paired it with homemade cheese bread (slice of 1 pt toast, 1/8th cup reduced fat cheese - 1 pt, and garlic salt) and some steamed veggies. Oh, and a glass of wine (duh!).....
Points: 7
Serves: 4
Ingredients
6 ounces fettuccine
3/4 cup fat-free milk
1/3 cup grated Parmesan
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
4 slices center-cut bacon, chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chopped cooked chicken breast (I cooked mine on George Foreman while the pasta water started boiling)
(we added 1 red pepper, chopped, and a few mushrooms, chopped)
Directions
Cook the pasta according to package directions, omitting the salt if desired. Drain and keep warm.
Meanwhile, whisk the milk, Parmesan, egg, salt, and pepper in a bowl until blended.
Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until the bacon begins to brown, 3-4 minutes. Add the onion and garlic (and red pepper and mushrooms) and cook, stirring often, until the onion begins to brown, 2-3 minutes.
Add the chicken and cook until heated through, 1-2 minutes. Reduce the heat to medium-low, add the fettuccine and the milk mixture. Cook, tossing, until the sauce is thickened and creamy, 2-3 minutes.
This recipe was super easy to make and really yummy! I paired it with homemade cheese bread (slice of 1 pt toast, 1/8th cup reduced fat cheese - 1 pt, and garlic salt) and some steamed veggies. Oh, and a glass of wine (duh!).....
Points: 7
Serves: 4
Ingredients
6 ounces fettuccine
3/4 cup fat-free milk
1/3 cup grated Parmesan
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
4 slices center-cut bacon, chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chopped cooked chicken breast (I cooked mine on George Foreman while the pasta water started boiling)
(we added 1 red pepper, chopped, and a few mushrooms, chopped)
Directions
Cook the pasta according to package directions, omitting the salt if desired. Drain and keep warm.
Meanwhile, whisk the milk, Parmesan, egg, salt, and pepper in a bowl until blended.
Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until the bacon begins to brown, 3-4 minutes. Add the onion and garlic (and red pepper and mushrooms) and cook, stirring often, until the onion begins to brown, 2-3 minutes.
Add the chicken and cook until heated through, 1-2 minutes. Reduce the heat to medium-low, add the fettuccine and the milk mixture. Cook, tossing, until the sauce is thickened and creamy, 2-3 minutes.
Monday, August 17, 2009
Race Results and Pictures!
As promised, more details from the race...
The day started out raining - CRAZY, pouring down rain. We were hoping and praying that it would stop raining, or at least stop pouring down rain. We sat in the car while we waited for the time to pass and hope the rain would stop!
Luckily, it DID stop! About 8:15 it started slowing down a little and by 8:25 it had completely stopped. They did the "normal" pre-race stuff - letting us know what the route was, etc... We made sure our numbers were pinned on and our timing chips were secured on our shoes.
And off we went!! David wanted me to walk the whole thing because my knee has been so bad. I started walking, but got really impatient after 5 minutes - I wanted, no... NEEDED... to run. So, I started running. I made the SMART choice to walk all inclines - up and down. And only ran 4-5 minutes at a time.
Final time?? 40:33! David completed in just over 42 minutes. My dad met us at the finish line and took pictures for us before we went to breakfast. We were wet from rain and sweat, but we felt great!
I did pay for that 40:33 with a fair amount of knee pain for the rest of the day. By the end of the day, it was survivable (or maybe that was the wine??), but David and my dad were really worried about me afterwards.
Thank you to all of you for your support while we've trained. David is doing so great running, and I am so proud of him. I'm waiting until my dr's appt on Sept 8 before I do anymore running. I'm hoping to walk and do some elliptical at the gym, but it all depends on what the knee can handle. I'm hoping -- praying -- that I can keep running after I see him. Keep your fingers crossed for me!!!
The day started out raining - CRAZY, pouring down rain. We were hoping and praying that it would stop raining, or at least stop pouring down rain. We sat in the car while we waited for the time to pass and hope the rain would stop!
Luckily, it DID stop! About 8:15 it started slowing down a little and by 8:25 it had completely stopped. They did the "normal" pre-race stuff - letting us know what the route was, etc... We made sure our numbers were pinned on and our timing chips were secured on our shoes.
And off we went!! David wanted me to walk the whole thing because my knee has been so bad. I started walking, but got really impatient after 5 minutes - I wanted, no... NEEDED... to run. So, I started running. I made the SMART choice to walk all inclines - up and down. And only ran 4-5 minutes at a time.
Final time?? 40:33! David completed in just over 42 minutes. My dad met us at the finish line and took pictures for us before we went to breakfast. We were wet from rain and sweat, but we felt great!
I did pay for that 40:33 with a fair amount of knee pain for the rest of the day. By the end of the day, it was survivable (or maybe that was the wine??), but David and my dad were really worried about me afterwards.
Thank you to all of you for your support while we've trained. David is doing so great running, and I am so proud of him. I'm waiting until my dr's appt on Sept 8 before I do anymore running. I'm hoping to walk and do some elliptical at the gym, but it all depends on what the knee can handle. I'm hoping -- praying -- that I can keep running after I see him. Keep your fingers crossed for me!!!
Sunday, August 16, 2009
Quick Race Report!
I promise to post pics tomorrow, but it's getting late and it's been a long weekend!
Even with my knee being sore, I completed the race. I wasn't going to run any of it (just walk), but got ants in my pants and began running. I ran maybe 15 minutes of it, which is not much for me. My knee did okay, but I was sore for several hours afterwards. I completed the race in 45 minutes. David completed in 48 minutes.
Then, we took Saturday afternoon and all day today to visit some wineries. We made it to 6 wineries and got some awesome wines.
Pictures and more details to come -- after I catch up on some sleep! Kids start back tomorrow, and I'm meeting with my families for the next 3 days. My students start on Thursday. I'm excited but exhausted!
Even with my knee being sore, I completed the race. I wasn't going to run any of it (just walk), but got ants in my pants and began running. I ran maybe 15 minutes of it, which is not much for me. My knee did okay, but I was sore for several hours afterwards. I completed the race in 45 minutes. David completed in 48 minutes.
Then, we took Saturday afternoon and all day today to visit some wineries. We made it to 6 wineries and got some awesome wines.
Pictures and more details to come -- after I catch up on some sleep! Kids start back tomorrow, and I'm meeting with my families for the next 3 days. My students start on Thursday. I'm excited but exhausted!
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