Why wait till Monday...

When you can start today. I know in the past I have always had the excuse, "Eh, I will start y diet on Monday." and sure enough, monday comes and I start, cheat by Tues and then say it again. Not this time. I started Today, Saturday. I had a friend inspire me with a diet she is doing. So, I am going to try it. I took pics and will take them every couple weeks or so. I am so tired of not having enough energy and well, BEING FAT. I am 31 years old, it's not going to be easy. But the older I get the harder it will be. So NOW is the time. Anyone with me???

Birthday WEEK

I guess it wasn't the best idea to start a diet on the week of my birthday LOL Because as you get older, it's not so much a Birthday as a BirthWEEK. Every day I was taken out by someone and ate YUMMY food LOL Now, I didn't do HORRIBLE, but I also didn't stick to a healthy menu. That's ok, I just get to start fresh, AGAIN!

So, now I have to get back on that track to a healthy me. Since I have time before we decide if we want to add another to the mix. I think I want to lose about 60lbs. Its do able, not easy, but very doable. Why can't it be easy? Grrrrr! MOTIVATON! LET'S DO THIS THANG!

Here We Go Again

So for years I have tried diet after diet, excersize, fasts, etc. I watch the Biggest Loser and wis I could be on the show. Losing weight SUCKS! Why can't there be a chocolate cake diet, now that would be one I could follow LOL Ok, seriously though, I don't eat a lot, I am not big on sweets, I am a water drinker and try hard not to eat fast food yet my body doesn't seem to respond. Now if was back in the day, I would be considered a Greek Goddess. It was cool to have curves.

Now, I don't think I will ever be a size 2, but I will settle for an 8. So, here I go again on the journey to become thinner and healthier. So, counting calories, cutting back on carbs and excersize, here I come. I think I can, I think I can. I hope I can, I hope I can. This won't be an easy jouney, so anyone who wants to join me on this journey, I welcome you :) I have to do this, not just for me, but for my husband and my beautiful daughters. I want to be around for them for a long time.

Who's with me???

Pizza Time

I have 2 Healthy Pizza Recipes for you Today. I made one a few days ago, and the 2nd one today. Both YUMMY :) Same amount of things, just 2 different crusts.


1 Whole Wheat Tortilla
1/4 Cup Pizza Sauce
1/4 Cup Shredded Mozzarella
17 Turkey Pepperoni Slices
You can add fresh or dried Italian herbs

255 Calories

or

1 Thomas' Whole Wheat English Muffin Cut in half
1/4 Cup Pizza Sauce
1/4 Cup Shredded Mozzarella
8 Turkey Pepperoni Slices
You can add fresh or dried Italian herbs

240 Calories

Take your crust and spread pizza sauce, sprinkle cheese, add pepperoni and herbs and bake on 350 for 15 min for both or until cheese is how you like it :) YUMMY! So good if you are craving pizza :)

Turkey Chili

Christine's Black Bean & Corn Turkey Chili

1 lb ground extra lean Jennie o turkey
3 tablespoons chili powder
1 small diced onion
1 medium can of black beans
1 medium can of diced tomatoes
1-2 cups frozen corn (or canned)
1/2 tablespoon garlic powder
1 tablespoon brown sugar
3 cups water

In a large pot add turkey and water. It will look soupy, but it will cook :) Add seasoning and let cook for a few min. Then add all of the other ingredients. Let cook for a couple of hours at least and serve with diced onions, light cheese, light sour cream or all of the above.

You can make this your own by adding more of anything or maybe adding kidney beans, white beans, a small can of tomato soup, etc.

It was raining today so I was inspired. There is nothing like a hot bowl of chili to warm you up on a cold and rainy day.

This one gets 4 thumbs up (LOL that's how many ate it tonight :)

Baked Sand Dabs, Garlic Mashed Fauxtatos and Steamed Asparagus

I don't have the nutritional facts for these, but I believe this meal is less than 500 calories.

Cauliflower Fauxtatoes
1 large head cauliflower
1 (4-ounce) package cream cheese, softened (light)
½ cup Parmesan cheese
¼ teaspoon garlic powder
salt and pepper to taste
3 green onions, chopped
Parmesan cheese (optional)

Cut cauliflower into florets and boil until soft. (Around 8-12 min) Drain thoroughly. Place warm florets in food processor with cream cheese, Parmesan cheese, butter, garlic powder and salt and pepper. Process until smooth, then stir in green onions. Place mixture in small casserole dish which has been sprayed with cooking spray. Sprinkle with freshly grated Parmesan cheese if desired. Bake at 350 or heat in microwave and serve.
Serves 4 to 6
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.


Panko Crusted Sand Dabs (fish)

8 sand dab filets
2-3 cups of panko crumbs
2 egg whites whisked with pepper

Heat oven to 475 and spray a foil lined baking sheet with non stick spray. Dip each sand dab in the egg whites then in the panko. Place on baking sheet and place in the over for 12 min or until nice and golden brown. Serve with lemon wedges.

Asparagus

Clean and cut off the base of the stalk. Place in steamer or a little bit of boiling water for about 6 min. Drain and squeeze lemon over them.


This was DELICIOUS. The whole family agrees. Even Gracie and Mimi enjoyed it. Gracie actually ASKED if she could have a piece. The fish was so flakey and moiste and had a nice crunch from the panko. A sqeeze of a lemon wedge made this. My mouth is watering for more. And the Fauxtatoes were AMAZING. I wasn't so sure about them when I was making them. But I am so glad I gave them a chance, I didn't even miss real mashed potatoes. They were so creamy and had a ton of flavor. Seriously felt like I was eating mashed potatoes. My Dad and hubby LOVED them. And the Asparagus was a nice addition. Kind of rounded out the meal and made it complete. I will be putting this on the list of MAKE AGAIN. YUMMY!

Chicken Cacciatore served over Brown Rice

Chicken Cacciatore
Curtis Stone makes this restaurant favorite healthier on Biggest Loser.
Per serving: 300 Calories, 60 Fat Calories, 7g Fat, 1.5g Saturated Fat, 65mg Cholesterol, 470mg Sodium, 25g Carbs, 4g Fiber, 8g Sugar, 30g Protein

Yield: Serves 4
Ingredients
2 teaspoons olive oil
Four 4 ounce pieces boneless, skinless chicken breast
1 cup onion, sliced thin
1 clove garlic, chopped fine
1 red bell pepper, cut into medium dice
2 cups button mushrooms, cleaned and quartered
1/4 cup red wine
2 cups Muir Glen diced fire roasted tomatoes (sodium free)
1 sprig thyme
1 bay leaf
1/2 teaspoon dried oregano
1 cup broccoli, cut into small pieces
1 tablespoon chopped parsley
5 kalamata olives, pitted and roughly chopped
1 cup steamed brown rice to serve
Instructions
Heat a large sauce pot over medium high heat and add 1 teaspoon of oil to the pan. Season the chicken with pepper and sear for 2 to 3 minutes on each side or until golden brown. Remove the chicken to a plate and add the remaining oil to the pan.

Saute the onions for 3 minutes stirring constantly, then add the garlic and bell peppers. Cook the garlic and peppers for 2 minutes and add the mushrooms. Cook the mushrooms for 4 minutes stirring often. Add the red wine and allow to reduce until almost dry. Add the tomatoes to the pot and stir well. Add the thyme, bay leaf and oregano. Bring to the simmer and reduce heat to low.

Add the chicken back to the sauce and simmer gently for 8 to 10 minutes or until the chicken is cooked through and the sauce has thickened slightly. (I cut the chicken up into nice bite size pieces and mixed it all in). Stir in all but one pinch of the parsley.

To serve, spoon 1/4 cup of brown rice onto the center of a serving plate. Place one portion of chicken on top of the rice and spoon some of the sauce and vegetables over the chicken, repeat with remaining plates. Sprinkle a little of the chopped olives and remaining parsley over each plate of chicken and serve.


DELICIOUS! This is my favorite so far and my Dad and Hubby feel the same. This one is a keeper and I will deffinatly be making this one again. No salt. But TONS of flavor and very filling. I am LOVING IT! :)

Mediterranean Style Burger & Sweet Potato Fries

Mediterranean Style Burger with Caper Yogurt Sauce and Portobello
Curtis Stone's turkey burger from Biggest Loser.

Yield: Serves 4
Ingredients
8 portobello mushrooms, stemmed and cleaned
1 tablespoon olive oil
20 ounces 1% extra lean ground turkey
1 tablespoon fresh thyme, chopped
1 clove garlic, minced fine
½ red onion, medium dice
1 red bell pepper, medium dice
1 large tomato, medium dice
1 tablespoon red wine vinegar
½ cup fat free yogurt
1 teaspoon extra fine capers, drained
4 cornichons, chopped fine
1 tablespoon fresh parsley, chopped rough
Instructions
Preheat a grill or grill pan on medium high heat.

Rub the portobellos lightly with the olive oil and season with black pepper.

Place on the grill and cook for 3 to 4 minutes on each side or until tender and cooked through.

Remove the mushrooms from the grill to a plate lined with paper towels to catch any excess moisture.

In a large mixing bowl combine the turkey, thyme, and garlic and mix well to combine.

Portion the turkey into four five-ounce patties about ¾ inch thick.

Grill the turkey patties for about 4 to 5 minutes on each side or until a meat thermometer reads 165F in the center of the patties. Remove burgers from the grill and let rest for 4 minutes.

Mix the red onion, bell pepper, and tomato in a medium mixing bowl. Add the red wine vinegar and mix well, season with black pepper. In a separate mixing bowl, combine the yogurt, capers, cornichons, and parsley and mix well.

To serve, place a portobello mushroom with the stem side up on a serving plate. Place a burger on top of the mushroom and top with the vegetable mixture followed by a spoonful of the yogurt sauce. Top with another portobello, stem side down. Repeat with the remaining four burgers, and serve immediately.

280 Calories, 6g Fat, 1g Saturated Fat, 60mg Cholesterol, 330mg Sodium, 18g Carbohydrates, 4g Fiber, 9g Sugar, 39g Protein

Sweet Potato Fries

Ingredients
3 sweet potatoes, cooked through, cut into wedges
Canola oil, for brushing
Kosher salt and black pepper

Directions
Brush the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked.

Not sure of the Nutritional value. Can't be too bad though.


We were not huge fans of the burger. I think the mushroom threw us all off LOL It wasn't too Bad. My Hubby on the other hand said it was HORRIBLE. He isn't a health nut LOL. The sweet potato fries on the other hand were a hit. I LOVED doing them on the grill, it gave it a very yummy taste. Then again, most things done on the grill ARE yummy :)

Salad, Scallops & Crab Cakes

Tonight We started off with an appetizer of some beautiful Scallops with a recipe I got off line. Followed by some healthy crab cakes and a garden salad. All for only :) 580 Calories ( less or more depending on what dressing you use.)

Salad (2 cups)
Spinach & romain with some diced yellow peppers and cherry tomatoes. We topped ours with 2 tablespoons of bleu cheese. 160 calories


Easy Herb Butter Scallops

Easy Herb Butter Scallops
The less you fuss with scallops, the better they tend to taste. Serve these scallops on a bed of whole-wheat pasta or steamed brown rice and with a side of steamed vegetables and/or a green or fruit salad.

Ingredients:

•1 pound large sea scallops, rinsed in cold water then patted dry with paper towels
•2 teaspoons olive oil or canola oil
•1 tablespoon whipped butter
•2 tablespoons finely diced shallot
•1/4 cup dry white wine or champagne
•1 tablespoon finely chopped parsley
•1 tablespoon finely chopped chives
•Salt and freshly ground black pepper (optional)
Preparation:

1.Heat a large nonstick frying pan over medium-high heat for a minute or so. Add 1 tablespoon of olive oil and let it heat up about 30 seconds. Place scallops in the pan with plenty of room between them so they will sizzle instead of steam.

2.Let the scallops sizzle until the bottom side is browned and crisp (2 to 4 minutes). Gently turn over and cook the other side until well browned (2 to 4 minutes). When you cut into a scallop, it should be barely firm to the touch and a more solid white color throughout.

3.Take the pan off the heat. Move the scallops to a plate and cover with a sheet of foil to keep them warm.

4.Return pan to the stove over medium heat. Add a tablespoon of whipped butter and the shallots and saute for about a minute. Add the wine and simmer until it is reduced by about half (1-2 minutes). Reduce heat to low, stir in the parsley and chives, and continue to simmer for only a minute. Turn off the heat and add the scallops. Let sit about a minute to warm the scallops and meld flavors. Add salt and pepper to taste, if desired.

Yield:
4 servings

Nutritional Information:
Per serving: 141 calories, 19 g protein, 4 g carbohydrate, 5 g fat, 1.6 g saturated fat, 2.3 g monounsaturated fat, 0.6 g polyunsaturated fat, 43 mg cholesterol, 0 g fiber, 203 mg sodium. Calories from fat: 33%.



Crab Cakes with Tartar Sauce

1/2 cup + 1/3 cup reduced fat mayo
2 tablespoons chopped parsley
2 tablespoons pickle relish
1 tablespoon drained capers
1 large egg, lightly beaten
2 teaspoons dijon mustard
1 teaspoon chesapeak bay seasoning
1/2 teaspoon Worcestershire Sauce
1 poun fresh, canned, or thawed frozen lump crabmeat.

1. Preheat oven to 400 degrees. Spray a lined with foil baking sheet with non stick spray.
2. To prepare the tartar sauce, combine 1/2 cup mayo, parsley, relish and capers in a small bowl. Cover and refridgerate until ready to use.
3. Combining the remaining 1/3 cup mayo, egg, mustard, bay seasoning, and worch sauce in a large bowl. Gently fold in the crab meat until well combined. Cover and refridgerate for at least 30 min. (longer if you can)
4. Divide the crab mixture in to 8 portions, and shape each into 1/2" thick patties. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add 4 patties and cook, turning once until lightly golden. About 4 min. Transfer to the baking sheet and repeat with the remaining crab cakes. Bake until the crab cakes are heated through. About 5 min or so. Serve with tartar sauce.

Per serving (2 cakes with 3 tablespoons sauce): 300 calories, 20 g fat, 3 g sat fat, 183 mg chol, 1,090 mg sodium, 4 g carb, 0 g fiber, 25 g prot, 133 mg calc. Points:8