I'm Baaaaa-aaaaaaack

Ericsson is kicking off a new weight loss program today called Slimming World. It's based in the UK, but they are piloting programs in Texas to see if it will be successful in the US. I just signed up and going to my first weigh-in now. Wish me luck!

Copycat OG Zuppa Toscana in the Crockpot (or Not!)

I had this last night and it was so delicious! I'm doing a weigh-in for the next 6 weeks with a girl at work to motivate ourselves before Christmas, so I'll be trying out a few new recipes! 

Pay no attention to the mess on the table.

Yield: 6 bowls (this completely filled up my crockpot)

Ingredients:

1 lb italian sausage (I used turkey italian sausage)

1/2 package of center cut bacon, like 10 pieces

1 small onion, diced

4-5 cups kale, stem removed and chopped

2-3 potatoes, cut into 1/8 inch slices - I used 2 GIANT ones

3 cans of fat free, low sodium chicken broth

2 cups low fat milk

1 tbsp flour

2 tbsp cornstarch

red pepper, salt, and pepper to taste

Preparation:

1. Cook the bacon (I do it in the oven at 425 for 20 minutes) and drain off the grease. Brown the sausage in a skillet and remove. Sautee the onion in the sausage drippings. 

2. Mix the milk with the cornstarch to thicken - use a whisk - and after stirring for 2-3 minutes whisk in the flour. It should thicken up. NOTE: This is a trick you can use to substitute low fat milk into recipes that call for whole milk or heavy cream!

3. Throw everything BUT the potatoes in the crockpot and cook on high for 3 hours. Add the potatoes and cook another hour or until the potatoes are done.  You can also make this over the stove, just bring everything except the potatoes to a boil, add the potatoes, and let it simmer for about 40 minutes or until the potatoes are done. I've made it both ways and it was delicious both times.

Breakfast Casserole

Have I told you how amazing this is? Because wow. I'm basically in love. Post more later, right now I gotta clean my plate!

Pumpkin Cheesecake Trifle

My friend brewed his own beer and had a tasting party last Friday, so I brought this delicious dessert. It's not TOO terrible as the filling is sugar free and low fat, but the cake is not low fat or low sugar at all. I came home with some leftovers and instead of eating on it for a few days, I threw it in the trash! I don't know what that says about my self-control, but at least I'm aware of it. I did have one piece of it at the party and it was pretty great, so I will share the recipe even though it's not exactly diet friendly.

Delicious pumpkin cheesecake trifle. 

Yield: I used 16 servings for the nutrition...this is kind of hard to portion out though.

Ingredients:
1 spice cake box mix
1 package sugar-free, fat-free instant vanilla pudding
1 cup pumpkin puree
1/2 cup water
1/2 cup vegetable oil
3 eggs
2 tsp pumpkin pie spice
2 cups cold 2% milk (or whatever % you have on hand)
2 packages sugar-free, fat-free instant cheesecake pudding
2 cups lite cool whip, thawed
1/2 cup chopped pecans
 2 tbsp caramel syrup (I used Torani brand)

Preparation:
1. Preheat your oven to 350 degrees and grease or spray with cooking spray two 8 inch round cake pans. Note: You can easily use any size cake pan you want. I used the 8 inch rounds because they fit exactly in my trifle bowl. If you want to use a 9x13 pan, that's fine, you will  just have to break the cake up into pieces before layering in your dish. No big deal.
2. Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and spices in a large bowl. Stir until well blended and pour into the prepared baking dishes. Cook according to the directions on the cake mix box or until you can stick a knife into the middle of the cake and pull it out clean. My two 8 inch pans took about 40 minutes.
3. Whisk together the milk and two cheesecake pudding mixes for about 2 minutes. Allow it to set, another two minutes at least, and then fold in the cool whip. Do not stir the cool whip too much since it will lose the "fluff" and take on a weird texture.
4. After the cake has cooled to room temperature, layer the cake, cheesecake mixture, pecans, and caramel drizzle. I got two layers out of mine, but depending on the size of your dish, you might get more.
5. Refrigerate at least one hour before serving!

This would be so cute in individual martini glasses or champagne flutes for a party!

Crockpot Pumpkin Turkey Chili

More pumpkin! This chili was part of my project last weekend - making frozen meals for the crockpot. So I did all the prep work last weekend, froze it in a ziploc freezer bag, and just broke it apart and dumped it in the crockpot today with a can of chicken broth and a couple bay leaves. Totally brill.

Right out of the freezer!

Yield: 6 servings

Ingredients:
2 lb lean ground turkey (I used 85% fat free Jenni-O brand)
1/2 tsp olive oil
1 small white onion, chopped
2 tsp chili powder (or more, to taste)
2 tsp cumin
1 tsp oregano
2 15 oz cans of white navy beans, drained and rinsed
15 oz can of pumpkin (NOT pumpkin pie filling! I cannot stress this enough!)
4.5 oz can chopped green chiles
1 15 oz can fat free low sodium chicken broth
2 bay leaves

Preparation:

1. Heat a skillet over medium-high heat with some nonstick cooking spray. Add meat and cook, crumbling as you go, until it's no longer pink. Remove from pan and let cool.
2. Add olive oil and onions to the pan and saute for 3 minutes. Add cumin and cook an additional minute or so until the onions turn translucent. Remove from pan and let cool.
3. Once everything has cooled, add turkey, onions, beans, pumpkin, green chilis, chili powder, and oregano to a freezer safe gallon size ziploc bag. Freeze immediately (lay it flat in your freezer to make it easy to store).
4. Once you're ready to make an easy, no fuss meal, let it thaw a little in the refrigerator overnight. When you're ready to put it in the crockpot, just slam the ziploc bag on the counter a couple of times to break it up into pieces that will fit in your crockpot. Empty the bag into the crockpot and add the can of chicken broth and 2 bay leaves on top. Cook on low for about 6 hours and voila!
5. Remove bay leaves before serving. Top with sour cream, cilantro, cheese, chives, tortilla strips, more chili powder - whatever!

PS: I used this recipe from SkinnyTaste and modified it! She has a lot of great recipe ideas but I find that hers are a little bland for me.

Recipe: Pumpkin Pancakes

Happy fall! ESPN is hosting College GameDay at Notre Dame today, football is in the air, and I am making a lot of pumpkin food today. I can't wait.

I started with these great pumpkin pancakes with some sugar free syrup. Yum!

Yield: About 10 pancakes, 2 pancakes per serving for nutrition purposes

Ingredients: 
1 c all purpose flour
1/4 c packed light brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 large egg, lightly beaten
1 tbsp canola oil
1 c 2% milk
1/3 c canned pumpkin
1 tbsp vanilla extract


Preparation:
1. Whisk all the dry ingredients together - flour, sugar, baking powder, salt, and spices.
2. Stir the wet ingredients together - egg, oil, milk, pumpkin, and vanilla extract.
3. Slowly mix the wet ingredients into the dry ingredients and let the batter sit for five minutes.
4. Heat a skillet with nonstick cooking spray on medium heat. Drop the batter in 1/4 cups onto the skillet, cook until bubbles start forming on the top of the pancake. Flip with a spatula and cook another minute to minute and a half.

I refrigerate these or freeze them and pull them out when I need a treat in the morning. Top them with sugar-free syrup or some powdered sugar!

I Think My Microwave Broke

Not great timing, as I just put together like 32 meals worth of frozen deliciousness to be cooked in the crockpot and then reheated. I put my bacon in for breakfast this morning and it cooked it for the 1:45, tried to reheat for another 10 seconds....and nothing. Tried 15 seconds (maybe it was mad that 10 was too short?)....and nothing. Fingers crossed that I can still enjoy my yummy food tonight - like this pepper steak.

What? I never cook chinese food, but this was totally amazing and I will definitely make it again. Some recipes and whatnot to follow, and pictures from my trip to SWEDEN.

Fall Is Here

College football. Pumpkin spice latte. Life makes sense again.

 

Stormy Night

Calls for Downton and a skinny cinnamon dolce latte. Ignore the unpainted toenails. :)

PS I am officially down another pound.

PPS Please marry me Mr. Bates.

White Bean Chicken Chili Recipe

This recipe is so delicious and it is South Beach Diet Phase 1 approved! Next time I'll probably make it in the crockpot but I couldn't wait to try it tonight.

Can you blame me?

Yield: 5 servings (It was supposed to be 6 but I couldn't find another piece of tupperware sooo...)

Ingredients:
1 tbsp vegetable oil
1 onion, chopped
4 oz can of diced green chiles
4 oz can diced jalapenos
2 cans fat free chicken broth
 3 cans cannellini beans (white kidney beans)
16 oz chicken breast, ground or shredded and cooked
Toppings (not included in nutrition):
2% Mexican cheese blend, shredded
Low fat sour cream

Preparation:
1. Heat oil over medium-low heat in a large saucepan. Add onions and stir until softened (4-5 minutes). If you haven't precooked your chicken, you can cook it now in a skillet.
2. Add the chiles and jalapenos, stir, and cook for 3 minutes.
3. Add the chicken, beans, and chicken broth, turn heat up to medium and bring to a boil. Turn heat down to low and simmer for 15-20 minutes.
4. Top with cheese and sour cream. Yum!

Mason Jar Salads

Since my addiction to all things Pinterest has been growing, I kept seeing posts of these mason jar salads. I've been wanting to try them for a few weeks and I finally have my kitchen in a state where I can start cooking (sort of) again. I made enough for lunch this week - so five salads total, two buffalo chicken and three Cobb. These are supposed to last 7-10 days in the fridge. I was skeptical but they totally last over a week! I think I ate my last one 8 days after I made it. Unbelievable!! I did not put the dressing in the bottom as many of the links said I could - that was too big of a leap of faith for me - but it's easy enough to add that in at work or wherever you're eating your meal.

Mason Jar Cobb Salad
This was not my favorite and I don't know that I'll make it again - seemed too high in calories to be worth eating a salad - but since it's pretty and some of you may like it I'll post the recipe.

Ingredients (layer in order from bottom to top):
1 large hard boiled egg
1.5 slices of thick cut bacon, cooked crispy
1/4 cup blue cheese crumbles
3 oz precooked grilled chicken breast strips (I used Costco brand)
6 grape tomatoes
1 cup romaine lettuce, chopped

Keep Separate: 2 tbsp light blue cheese dressing (I like Marie's brand)



Mason Jar Buffalo Chicken Salad
This one was really, really good and so easy - especially if you cheat and use precooked chicken and pregrated carrots like me!

Ingredients (layer in order from bottom to top):
1/2 cup carrots, grated
3 oz precooked grilled chicken breast strips mixed with 2 tbsp wing sauce (I used the medium Kroger brand and it's really good!)
1/4 cup blue cheese crumbles
1/2 cup celery, chopped
1 cup romaine lettuce, chopped

Keep Separate: 2 tbsp light blue cheese dressing (I like Marie's brand) OR light ranch, if you prefer



Mason Jar Pear and Walnut Salad
After first drafting this post I made a third jar salad, but didn't remember to take a picture of it. For what it's worth, I think this was my favorite of all of them, but because of the pears it would only last 3 days I suspect.

Ingredients (layer in order from bottom to top):

1/2 pear, chopped
1/4 cup blue cheese crumbles
1/3 cup dried cherries
3 oz precooked grilled chicken breast strips
1 cup romaine lettuce, chopped

Keep separate: 2 tbsp light vinaigrette dressing (I used the Wendy's pomegranate vinaigrette since I had some packets leftover.)
2 tbsp Fresh Gourmet glazed walnut pieces

Summer Squash Sausage Skillet (See what I did there?)

My first of (hopefully) many recipes for the new lower-carb plan I'm trying. A lot of these will be appropriate for the South Beach Diet Phase 1 - when I started in January 2011 I was on the South Beach diet and lost quite a bit of weight on it, but without the horrible effects of Atkins since you still get to eat vegetables. So without further ado...

I forgot to take a picture with the cheese on it - too hungry.

Yield: 3 servings

Ingredients: 
3 zucchini
3 yellow summer squash
3 Jenni-O hot Italian turkey sausage links
30 grape tomatoes
3/4 cup low-fat mozzarella cheese, shredded
1 tbsp extra virgin olive oil
Italian seasoning, red pepper flakes, and salt to taste







Preparation:
1. Spray skillet with nonstick cooking spray - I used the olive oil flavor but it really doesn't matter. Turn the stove on medium-high heat and put the turkey sausage links in the skillet to brown.
2. While your sausage is cooking, slice up your squash and zucchini. I used my new favorite kitchen tool, my mandolin, but if you're slicing by hand you want them about a quarter inch thick. Put all your slices in a big bowl and drizzle with olive oil. Season with salt, red pepper, and italian spices to taste and then mix it all up to coat in the olive oil. (Make sure you are watching your sausage - they'll need to be turned!)
3. Once the sausage is completely cooked through, take it out of the skillet and add in the squash and zucchini. Let it cook over medium-high heat, stirring occasionally, until they start to turn translucent, about 7-8 minutes.
4. While the zucchini and squash is cooking, slice up your sausages into 10 pieces each (this just makes it easier to portion evenly). Add the sausage back in after the squash and zucchini has started to turn translucent, throw the tomatoes in, and cook for another 2-3 minutes.
5. Top each serving with 1/4 cup of low fat mozzerella cheese. Devour.

Almost Officially Summer - New Plan

I've got 18 days until the official first day of summer, even though everyone knows summer really starts on Memorial Day weekend. I had my first get-together in my new place (!!), complete with cookout and lounging by the pool. We had a great time, although I'm mad at myself for not taking any pictures. During May I started and stopped tracking calories and working out approximately three times, and only lost 1.4 pounds. I just can't get past my whole three day hangup - you know, when the first day you're all excited to be back on track, you count your calories, you go to the gym, you're totally in control. Day two is similar, although you might not go to the gym because you did so well yesterday. Day three you are the angriest person anyone has ever seen, you end up going over your calories sometime that night because you just can't make it without ice cream, or you don't want to miss the happy hour and they had chips and queso, come on!

Oh, I'm sorry, did you want some?

I got really frustrated this past week because during the cookout I ate a lot. I woke up that Monday morning weighing only 3 pounds less than what I weighed on January 1st of this year, basically wiping out any progress I had made. I took Memorial Day and decided I need to have some sort of plan to get me kick-started again. For some reason the eating normal food but just less isn't working for me right now. I looked at Medi-fast, since a woman at work is doing it and has lost quite a bit of weight, but it's pretty expensive and when I talked to my mom she said it tastes horrible. It also makes it difficult to go out to eat at lunch because you have very limited flex choices. I actually picked out a whole Medifast plan and put it in my Amazon shopping cart, but I just couldn't pull the trigger on it.

I looked at Nutrisystem too, since they keep running all these commercials and Costco had a deal on the one month plan for $200. That's really not too bad - although you still have to buy food for the weekend, and supplement their frozen meals with some fruits and veggies, it averages out to a little over $7 per day. But again I have the same problem - how do you deal with going out for a work lunch or dinner when the plan has no flexibility for substituting normal meals? Plus - you can get Lean Cuisines for $2 each - isn't that basically the same thing?

So I talked to mom. She mentioned that she likes the Carnation instant breakfast drinks - you just mix them with milk - and maybe I could try that instead of Medifast with similar results. I went to the store the next morning before work (I know, I was really into this) and picked out the vanilla regular mix and a sugar free chocolate mix with some skim milk. I also got some protein bars, some string cheese, turkey pepperoni, and sugar free Jello pudding for snacks. I've been having a shake for breakfast every morning - sometimes with some instant coffee or chai concentrate mixed in - and low carb everything else with snacks during the day. I've put EVERYTHING I eat into my calorie tracker on Sparkpeople since Tuesday morning. And you know what? I've lost 6 pounds since Monday morning. A lot of it is probably water weight, but still. AND I made it past the first three days!!

I'm headed to Chicago in five weeks or so and it would be so great if I can lose ten more pounds by then. I reworked my goal page (AGAIN) but I WILL stick with this plan and I WILL get results, and it's going to be fabulous.

WOW. Things Happened.

1. Alicia and Kara came to visit. We watched a LOT of vampires on TV and ate a LOT of queso. We also went to Billy Bob's and it was magical as usual.

And we are beautiful, as usual.

2. I bought a HOUSE. Crazy, right? Technically a townhome, but I closed on April 13th and I am loving it. I finally got out of the horrible apartment with the horrible upstairs neighbors and I have gas in my kitchen again. I have been busy upgrading and painting but it's starting to come together. Mom and dad came to visit and help out - I don't know what I would've done without them.

3. I finished the Warrior Dash 5K. I did it with some people from work and it was so much fun! It's a 5K with obstacles like crawling through the mud, jumping over fire, swimming through a creek, climbing walls, sliding down a REALLY tall fireman's pole, hurdles, and a giant wall to scale up and back down. It was great to finish, and we were in the top twenty percent for our 10:30 group. There is a similar 5K in September called Jailbreak that I am considering signing up for if it works for my schedule.

Total badasses.

Ericsson group!!

4. I ... did not lose any weight at all. But I didn't really gain any either. But in planning trips for this summer I realized I'm not where I want to be, so I'm recommitting. Yes, again. Stay tuned...

Greek Salad

Mmm shrimp.

I <3 Work

It's AWESOME!!

Happy Valentine's Day!

Pear, Gorgonzola, and Walnut Salad

So. Good. Paired with a fat free cranberry basalmic dressing. Yum!

January Catch-Up

So I didn't post too much last month because I've been running around like a crazy person. I am strongly considering purchasing my first home when my lease is up at the end of June (yay!) so I've been looking at houses and getting my finances together.

I did meet my weight loss goal for January - woohoo! - so I lost 8.4 pounds over January. Of course, that was basically getting me back to where I was pre-Boston and holidays, but I'll take it. Since then I've been not so good (lots of takeout) but I'm back on track hopefully all the way through to St. Patrick's Day! I've got about a month and I'd really like to lose 8+ pounds, which is definitely doable. Of course to meet my February goal I have to lose about 7 pounds in the next two weeks, which is maybe not so doable, but we'll see. Maybe I'm carrying a lot of water weight? Ha, wishful thinking! 

I'm going to post a few of the recipes that are getting me back on track, and I need to start training for the Warrior Dash 5K in April. As of now, I still can't run and still have no upper body strength, so that is not going so well overall. I'm thinking about signing up for the Run On! 5K training class. It's every Tuesday and Thursday and it's $100 - and I would have to miss 2 of the classes since I'm going to have company through the week before St. Patrick's Day...if I could just force myself to finish Couch to 5K I'd be fine, but there's not a place to run safely outside near my apartment and I HATE running on the treadmill at the gym - I feel like some sort of ogre crashing through the forest. It's so loud and the whole machine shakes, and I just hate it, okay?! 

I'm going to try to be better about updating in the future, since I love love love my new phone hopefully that will make it easier. Wish me luck!

Best Haircut Ever

:)

Published with Blogger-droid v1.7.4