Tomato Basil Bisque!

My new favorite. A cup of tomato bisque, and half a pita with tuna salad. I could eat this every day. So could Greg. The kids, not so much.

I sent out a few resumes today, as I'm looking for something new. Something part-time would be great, (then I could still cook). Although Greg has agreed to cook if I come home later than him.

Calories today - 1150

Three weeks - 19 pounds down - 253.8 lbs

I know my last post was days ago. I caught a nasty virus (my own damn fault) and after I finally rid of it, I did a clean sweep of my whole system, which has taken a few days.

BUT - I've lost 19 pounds! And Greg has lost a total of 7 pounds! I am so proud of him!

Other than that, nothing much has changed. I have worked Fiber One bars @ 140 calories each into my daily diet... for obvious reasons. I'm still in the 1200-1300 calories a day range. And walking the dog and doing laundry is still the only exercise I get, although I do have good intentions to change that!

Greg is out of town this week, so I won't be cooking as much, I'll be eating more frozen entrees. I really like the Lean Cuisine Panini and the Healthy Choice Steamers.

I miss Greg. He's been more than supportive. He called me this morning and told me he picked me up a "Healthy Cooking" cookbook in the airport. He's so dreamy.

Happy Monday!

Pan Roasted Salmon with Olives, Lemon and Spinach Orzo

Pan Roasted Salmon with Olives, Lemon, and Spinach Orzo

Prep: 8 minutes - Cook: 18 minutes

1  cup uncooked orzo (rice shaped pasta)

2  teaspoons olive oil

4  (6-ounce) skinless salmon fillets

1/2  teaspoon salt, divided

1/2  teaspoon freshly ground black pepper, divided

2  cups vertically sliced red onion (about 1 medium onion)

1/4  cup sliced pimiento-stuffed olives

2  (6-ounce) packages baby spinach

1/2  cup dry white wine

2  tablespoons grated lemon rind

1  tablespoon chopped fresh dill

6  lemon wedges

Fresh dill springs for garnish (optional)

1. Cook orzo according to package directions, omitting salt and fat.

2. While orzo cooks, heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/4 teaspoon each salt and pepper. Add fish to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm.

3.  Add onion to pan; sauté 4 minutes or until tender. Add olives, i package spinach, next 3 ingredients, and remaining salt and pepper, stirring until spinach wilts. Add remaining spinach. Cook, sirring constantly, 3 minutes or until spinach wilts. Stir in orzo. Divide orzo mixture evenly among 6 serving plates. Break fish into large chunks and place evenly over orzo. Serve with lemon wedges. Garnish with dill sprigs, if desired. Yield: 6 servings (serving size: 1 cup orzo mixture, 3.5 ounces salmon and 1 lemon wedge).

Per serving: CAL 367 (28% from fat); FAT 11.4g (sat 2.4g); PRO 30.2g; CRAB 34.3g; FIB 4.4g; CHOL 58mg; IRON 3.3mg; SOD 433mg; CALC 71mg.

This one Greg and I loved. It was definitely lemony-spinachy though. The kids, didn't love it so much.  :/

Today's calories - 1100

Exercise? Do I have to?

Exercise? Seriously?

Okay, I may be laziest person I know. Have I mentioned that yet? I'm out of breath putting my shoes on.

My greatest motivation to get out of my chair?  My dog, Sally.

Sally is a big dog. She's a Shepard/Doberman(?) mix and weighs about 70 pounds. Not the biggest dog, but she can pull me up a hill if I pass out. We don't have a fenced in yard, so I have to leash her. In the past I have been know to walk the yard and let her do her business. Now, with pooper-plastic-baggies in hand, we walk our circle. I have no idea how large the circle is. A 1/4 mile to a 1/2 mile. It's not far, but it's the farthest from my desk I've been in awhile. Sally is my best walking buddy. She has those big puppy eyes you can't refuse.

Can't find a walking buddy? Visit your Humane Society. There are plenty of friends there that can't wait to get you off your butt and walking, running, playing ball.  ;)

Now if I can just find a way to tone-up in front of the TV.

I am hopeful though. While I don't exercise like I should now, I am feeling more energetic, and I can see a day coming when I'll want to burn this energy. But it's not going to waste. I'm cleaning out the closets.  ;)

Today's Calories - 1200

I lost 15 pounds in two weeks! - 257.9 lbs

Yay me!

Not really. This is coming off too fast, although I do see a decrease between weigh-ins. I'm not in a hurry. I'd be thrilled with a pound or two a week. Slow progress is the way to go, and the way I want to go.

I had dinner with Wendy at Ruby Tuesday, which is pretty healthy. I can see eating here more often. My dinner was worth 460 calories.

Total Calories today - 1050

Calorie Break down (and) Apple Pork Stir-Fry

My sister asks what I eat daily and to break it down. Here is an example, and what I ate today:

Calories

105 - 3 slices of turkey bacon (breakfast)

70 - 1 11.5 oz can oz V-8 Vegetable Juice (breakfast)

120 - 1/2 cup oatmeal (early afternoon snack)

300 - 2 Chicken Fresco Tacos from Taco Bell (mid afternoon lunch)

370 - Apple Pork-Stir Fry (dinner)

120 - Mini Cheesecake - no topping (after dinner)

Total: 1085 Calories. (Add another 50 calories for swiping peanut butter from the jar.) Total: 1135

I'm not breaking it down and posting every day. It pretty much stays the same with the exception of dinner, and maybe another snack of oatmeal in the later evening.

Apple Pork Stir-Fry

1/2 teaspoon cornstarch

1/2 cup apple cider or unsweetened apple juice

2 tablespoons reduced-sodium soy sauce

2 boneless pork loin chops (4 ounces each), cut into strips

2 teaspoons canola oil

1/2 cup sliced celery

1/3 cup sliced fresh carrots

1/3 cup sliced onion

1/3 cup julienned sweet red pepper

1/3 cup sliced water chestnuts

1/4 teaspoon ground ginger

1 cup apple pie filling

1-1/2 cups hot cooked rice

In a small bowl, combine the cornstarch, cider and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry pork in oil for 5-7 minutes or until no longer pink.

Add the celery, carrots, onion, red pepper, water chestnuts and ginger; stir-fry until vegetables are tender. Add pie filling.

Stir cornstarch mixture and stir into pork mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 3 servings.

Nutrition Facts: 1 cup pork mixture with 1/2 cup rice equals 370 calories, 8 g fat (2 g saturated fat), 36 mg cholesterol, 494 mg sodium, 56 g carbohydrate, 3 g fiber, 18 g protein.

This recipe was a little sweet for me. But if you love apples, applesauce, and that kind of sweetness, then you'll love it. My boys did.

Dessert!

I needed something sweet. I was going to explode. And then I found this recipe. The boys loved these. I loved these.

Mini Cheesecakes:

12  low-fat vanilla wafers
3  oz. cream cheese - room temperature
12  oz. fat-free cream cheese, room temperature
1/2  cup sugar
1/2  teaspoon vanilla
2  eggs

1. Preheat over to 350º. Line muffin pans with 12 foil cupcake papers/ Place a vanilla wafer in the bottom of each cupcake paper.

2.  In mixing bowl, beat cream cheese and fat-free cream cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.

3.  Pour cheesecake mixture into muffin tins. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.

4. Decorate cheesecake tops with cherry pie filling. (I used a low-sugar topping.)

CAL 120; Total Fat 4g; SAT FAT 2g; CHOL 40mg; SOD 211mg; CARB 14g; PRO 6g

Date Night - Chilis

It's Friday night! Date night with Wendy and Brice!

Tonight we went to Chilis and tonight was where I bent my rules. Not only did I go over my ideal 1300 calories, I almost doubled it.  Greg and I both had the Chicken Fajitas. And with the meat, vegetables, flour tortillas and condiments, it was at 1000 calories "as served". Greg and I discussed it, and we were okay with an occasional bending. We don't want to hate our new lifestyle, or resent it. (Greg and I are experts at self-justification.) We didn't finish either of our meals though, and we estimated at 800 calories for each dinner. We made up for it though, with two margaritas each.

But we laughed about it and had a good time. A really good time. But unless we have salads in mind, Chilis is not the place to frequent the most.

Today's Calories - 2100!

Family Favorite: Chicken and Dumplings

This is the new family favorite. I fixed this and before the were even done eating they were asking when I would fix this again.

Chicken and Dumplings

2-1/2  to 3 pounds  meaty chicken pieces (breast halves, thighs, and drumsticks)

3  cups  water

1  medium  onion, cut into wedges

3/4  teaspoon  salt

1/2  teaspoon  dried sage or marjoram, crushed

1/4  teaspoon  black pepper

1    bay leaf

1  cup  sliced celery (2 stalks)

1  cup  thinly sliced carrot (2 medium)

1  cup  sliced fresh mushrooms

1    recipe Dumplings

1/2  cup  cold water

1/4  cup  all-purpose flour

1. Skin chicken. In a 4-quart Dutch oven combine chicken, 3 cups water, the onion, salt, sage, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables.

2. Meanwhile, prepare Dumplings. Spoon dumpling batter into 6 mounds on top of the chicken. (Do not spoon batter into the liquid.) Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. With a slotted spoon transfer chicken, dumplings, and vegetables to a serving platter; keep warm.

3. For gravy, pour 2 cups cooking liquid into a large measuring cup. Skim fat from liquid; discard fat. Pour liquid into the Dutch oven. Stir the 1/2 cup cold water into the flour; stir into the liquid in Dutch oven. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken, vegetables, and dumplings. Makes 6 servings.

4. Dumplings: In a medium bowl combine 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Cut in 2 tablespoons shortening until mixture resembles coarse crumbs. Add 1/2 cup buttermilk, stirring just until moistened.

Calories 322, Total Fat (g)11, Saturated Fat (g)3, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)3, Cholesterol (mg)77, Sodium (mg)672, Carbohydrate (g)25, Total Sugar (g)4, Fiber (g)2, Protein (g)29,

** I did add two Tablespoons of fresh chopped rosemary to the biscuits.

Today's Calories - 1300

There's an app for that!

Today on the phone with my gym-going-skinny-pretty-baby-sister (hate her) she filled me in on some cool phone tools that could also aid in success.

My Fitness Pal App for iPhone and Android. FREE! I haven't played with it much, but what I have played with seems useful. It boasts over 644,000 foods to search. Type in what you're eating, it will give you a calorie count, and track your daily calories. You can also log on from your PC.

The Snack App is a fun app. FREE! I can highlight "salty" and "50 calories" or "100 calories" and it will bring up a list of foods and serving sizes. There are many choices with Salty, Sweet, Crunchy, Creamy, Cheesy, Healthy, Sinful, Late-Night and more.

Thanks Samantha.  :)

Toady's Calories - 1150

Pork Chops and Potatoes - 259.80 lbs.

Happy 1/11/11!

I am a fan on one dish meals. I am a bigger fan of one dish meals in the crock pot. I'm a morning person, and I love to start the day cooking.

Another hit with the whole family was this meal, especially the potatoes. Greg came home, and he jumped right in and even steamed us up some fresh green beans!

Pork Chops and Potatoes

6 4-ounce pork loin chops - trimmed

1 10 3/4-ounce can Campbell's 98% Fat Free Cream of Mushroom Soup

1/4 cup low sodium chicken broth

1/4 cup Dijon mustard

1/2 teaspoon dried thyme

1 clove garlic - minced, or 1/4 tsp. garlic powder

1/4 teaspoon black pepper

6 medium potatoes -- thinly sliced

1 onion - sliced

1.  In skillet, brown pork chops in 2 tablespoons oil, if desired. Drain fat.

2.  In any size Crockpot Slow Cooker, mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture.

3.  Cover and cook on LOW for 8 to 10 hours or on HIGH 4 to 5 hours.

Serves 6.

Per serving: 240 Calories (kcal); 6g Total Fat; 18g Protein; 28g Carbohydrate; 38mg Cholesterol; 565mg Sodium

Calories today: 1350

Still Working the Red Meat In

I am feeling better, and not so sluggish. I think I have more energy. I'm not hungry all the time, and I seem to be getting used to smaller servings. I still maintain glasses of water to help me feel full, but I'm not "starving" all the time.

Tonight we fixed another family favorite, that everyone ate! YAY!

Braised Steak with Mushrooms and Sour Cream

Prep: 15 minutes - Cook: 1 hour and 15 minutes

3  tablespoons all-purpose flour divided

1/8  teaspoon salt

1/8 teaspoon freshly ground pepper

1  pound lean boneless sirloin steak - cut into 1" cubes

2  teaspoons olive oil

1  cup chopped onion

3  garlic cloves, minced

2  (8-ounce) packages presliced mushrooms

1  (14-ounce) can fat-free, less-sodium beef broth, divided

1  tablespoon dried mustard

1/2  teaspoon dried thyme

1/2  teaspoon salt

1/4 teaspoon freshly ground pepper

1/3 cup reduced-fat sour cream

2  cups cooked egg noodles (about 1 2/3 cups uncooked)

1.  Combine 2 tablespoons flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a large sealable plastic bag; add steak. Seal and shake well to coat.

2.  Heat oil in a large Dutch oven over medium-high heat; add steak, browning an all sides. Add onion, garlic, and mushrooms; sauté 5 minutes.

3.  Combine 2 tablespoons broth and remaining tablespoon flour; stir well with whisk. Set aside.

4. Add remaining broth, mustard, and next 3 ingredients to steak mixture in pan. Bring to a boil; cover, reduce heat, and simmer for 45 minutes.

5.  Stir in broth/flour mixture, simmer, uncovered, 10 minutes. Remove from heat, and let stand 5 minutes. Stir in sour cream. Serve over noodles. Yield: 4 servings.

Per serving: CAL 393 (34% from fat); FAT 14.8g (sat 5.3g); PRO 28.5g; CARB 34.8g; SOD 679mg

Today's Calories - 1200

Grocery Store Discoveries - 263.8 lbs.

Today I have learned that fresh vegetables are expensive and that this spring I will be looking to plant a garden on the side yard.

I also learned that sugar-free Jell-O is only 10 calories per serving.

I weighed myself this morning, and I am down to 263.8. Almost 10 pounds. I'm not reading into that. Maybe my scale is just playing with me. I'll take it though. Heck - I didn't go up 10 pounds!

Today's Calories - 1300

Out of the frying pan...

Now we're cooking baby!

I can munch and snack on all the vegetables I want, but finding meals that are low calorie, that the whole family will eat, is a whole other challenge. (Of course I can't let anyone see what is going into the meals.) This one was a hit.

Baked Shrimp with Tomatoes and Feta

1/2 cup chopped sweet onion
2 medium zucchini, halved lengthwise and thinly sliced
1 pound peeled and deveined large shrimp
1/2 cup dry white wine
2 teaspoons chopped fresh oregano
1 teaspoon grated lemon rind
1/4 teaspoon freshly ground pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano; undrained
1/4 cup (1-ounce) crumbled reduced-fat feta cheese
4 (1-ounce) diagonal slices rustic bread
1 large garlic clove, halved


1. Preheat over to 475º.

2. Coat 4 shallow over-proof baking dishes with cooking spray. Place on large rimmed baking sheet.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and zucchini; sauté 3 to 4 minutes or until tender. Combine sautéed vegetables, shrimp, and next 5 ingredients in a bowl. Spoon shrimp mixture evenly into prepared dishes, Top evenly with cheese. Bake at 475º for 12 to 13 minutes or until shrimp are done and mixture is bubbly.

4. While shrimp mixture cooks, toast bread slices. Rub garlic halves over toasted bread. Serve toast along side of shrimp or spoon shrimp mixture over toast. Yield: 4 servings (serving size: about 2 cups shrimp mixture and 1 piece of toast).

Per serving: CAL 253 (11% from fat); FAT 3.1g (sat 1.2); PRO 25.1g; CARB 29.7g; CHOL 170mg; IRON 4.6mg; SOD 957mg; CALC146mg.


Disclaimer: I'm not a chef. All recipes posted are from web-sites, emails, friends, cook books and such. I am also not a photographer. All photos are taken from my iPhone and were text images to Lisa at some time. I don't have fancy antique or stoneware dishes. On the bright side, you'll see what the dishes look like before they are professionally staged, like, if you made them in your own kitchen.

Calories today - 1400

We love Applebees!

Friday night is date night with our friends Wendy and Brice. Tonight's choice of restaurants was Applebee's in support of mine and Greg's new food habits. Applebee's does have that "Under 550 Calorie" menu, and now we'll be loyal customers. They even have a "SkinnyBee Margarita" for approximately 100 calories.

I had the Asiago Peppercorn Steak. While I have no idea of the exact calorie count, I'll just assume it's 550 calories.

Today's Calories - 1600

Hungry loves company...

My husband, Greg, is on board and wants to change for the better now as well. While I was packing away 50 pounds my happy hubby added 25 pounds himself. He's still adorable, but while I watch my blood pressure he watches his cholesterol, so this is good for both of us. I am so proud of him.

In addition, my best friend, Lisa, is also now counting her calories. (Well now, aren't I the inspiration.) I am really proud of Lisa, as Lisa is the perfect example of corporate lunch take-out girl. She stops at Starbucks on the way to work for her Venti-Low-Fat-White-Chocolate-Mocha-Latte (or something like that). She orders out for lunch. She swings through the drive through on the way home. Lisa seldom cooks. I am really, really proud of her. Even if she doesn't peel off pounds, she’s looking at nutritional values, and seeing what she's eating. She's more aware.

I can't think of two better people I'd like to see in better health.

Calories today - 1200.

Two Days and Three Pounds - 270 lbs.

This morning I stepped on the scale. Three pounds gone.

I know the first week of any diet or change the most weight is lost. "It's water weight". I'm not really sure what that means, but If I'm losing water then I am going to start to moisturize more.

My doctor also told me that my 50 pounds is "new weight" so I should lose it faster. I'd be happy with a pound or two a week. I'm not in a hurry.

Today's Calories - 1050

Why eat dessert when you can put your foot in your mouth?

So yesterday I tell everyone (by everyone this would be my parents, sisters, step-daughter and closest girlfriends) about how much weight I have put on, and how I am going to cut portion sizes and really be more aware of what I am doing to myself. Record my intake, weigh myself more often, etc etc. Which is great (sort of) as now that I talked up this big game, now I need to follow through with it.

That is where my big mouth gets me in trouble. More than I mind being the fat girl in the family, I hate being the one that didn't follow through. The blogging will also help with this. I may get a follower... or a reader that stops back more than once! I can't look like I totally flaked out on this. What would people think?

Now would be where I also mention, I may the laziest person I know. This exercise thing isn't going to happen quickly. I'm pretty content in front of the computer. I wonder if I burn calories typing?

Calories for today: 1000

(I know that is low, I just wasn't really hungry.)

Not a Dieter's New Year's Resolution - 273 lbs.

Today is the day I get serious about my health. I went to the doctor for a blood pressure check. Of course it was high, that didn't shock me. What did shock me was the number on the scale. 273 lbs.

I was married less than 6 months ago, and since then I have put on 50 lbs.  I had lost 60 pounds prior to the wedding through Medifast diet, but as with most diets that you don't gradually add food to... I put the weight back on. If there is one thing my husband and I have in common, it is food. All of it. American, Asian, Italian, German... we love to eat. I knew we were eating out often, but 50 pounds? Sure, my jeans were more snug (I outgrew them), but my jaw is still on the floor.

My doctor suggested a New Year's resolution. Cut out the salt and exercise more.

I don't keep resolutions. Who does? No, this is something I need to do for more than a year. I need to completely change, and it starts today. No more Oreo Cakesters. And I suppose I should follow the doctor's advice and scale back on the salt. I need to be aware of what I eat, what I ingest, and how much of it I do.

I would like to keep my calorie intake to around 1300 calories a day. I won't cry if I eat 1500 calories, I am realistic, some days we'll go out to eat, but 1300 is my goal.

Today was a good day. I had 1000 calories.

I can't possibly list all I eat every day. I am a fan of oatmeal at 120 CAL. I do instant chicken soups in the 130 CAL range. And when my husband travels, I love those Healthy Choice microwave meals. I keep them in the 300 CAL range. Toss in a few 100 CAL snacks, and so far so good. I drink a full glass of water or Crystal Light with every meal and snack.