Posts
Think you know all about Fiber?? Well you are probably right. (I was pretty good...)
To test your knowledge and to play a fun little game, go to Fiber Friend Face-Off for the opportunity to get some great coupons for Fiber One products and to enter to win some cool prizes. I just printed one for a dollar off of a Fiber One cereal. In this economy, every dollar counts!
Monday, March 16, 2009
Friday, March 13, 2009
Tuesday, March 10, 2009
Deep Dish Meaty Pizza
After making poor eating choices for a week and a half, I am determined to eat right this week. I don't know if I have gained any weight from my little sabbatical and I am not going to weigh myself for a while to find out. I will just eat right for a couple of weeks and see where the scale goes. It is interesting that I am able to bounce right back after that long of a slump. I think it is great. In the past, when a week like that has happened, it turned into months. Maybe this time I am creating "skinny habits!" :)
Anyway, enough about that. Tonight I made a great dinner. It satisfies the pizza craving, but you don't need 3 or 4 pieces to fill you up. (Yea, I am talking from experience. There was a day when I would split a large pizza with my husband who is a big guy. I am nowhere as big as him. How could I eat as much as a grown man????)
Deep Dish Meaty Pizza
6 Servings/6 Pts. ea.
1 lb extra lean ground beef (4% fat)
1 can diced tomatoes with garlic, basil and oragano, drained (Hunts has no high fructose corn syrup)
3/4 C Pizza Sauce (I used Trader Joes Pizza Sauce in a jar)
1 sm. onion or 1/2 of a large-chopped finely
1-2 tomatoes, thinly sliced
5 1/2 oz. shredded part-skim mozzarella
1 T parmesan cheese
1 Can Pillsbury Thin Crust Pizza Dough
sprinkle of dried basil
Preheat the oven to 425. In a large skillet, saute the chopped onions. Add the ground beef and break it up while it cooks. Once the ground beef is cooked, add the diced tomatoes and pizza sauce. Stir till heated through. Set aside. Spray a 9 X 13 baking dish with cooking spray. Unroll the pillsbury dough and place it into the pan, adjusting it until about 1 inch goes up the side of the pan. Bake in the oven for about 5-7 minutes, till it partially cooks, but is not brown. Remove from oven, and top with the ground beef mixture. Place the sliced tomatoes on top, and then sprinkle the shredded cheese until covered. Sprinkle the parmesan cheese, and lightly sprinkle some dried basil to finish it off. Bake for 15 minutes and cut into 6 squares.
I served this with the baked "fried" zucchini and ranch dressing, and it was a great filling 7 point dinner!
Anyway, enough about that. Tonight I made a great dinner. It satisfies the pizza craving, but you don't need 3 or 4 pieces to fill you up. (Yea, I am talking from experience. There was a day when I would split a large pizza with my husband who is a big guy. I am nowhere as big as him. How could I eat as much as a grown man????)
Deep Dish Meaty Pizza
6 Servings/6 Pts. ea.
1 lb extra lean ground beef (4% fat)
1 can diced tomatoes with garlic, basil and oragano, drained (Hunts has no high fructose corn syrup)
3/4 C Pizza Sauce (I used Trader Joes Pizza Sauce in a jar)
1 sm. onion or 1/2 of a large-chopped finely
1-2 tomatoes, thinly sliced
5 1/2 oz. shredded part-skim mozzarella
1 T parmesan cheese
1 Can Pillsbury Thin Crust Pizza Dough
sprinkle of dried basil
Preheat the oven to 425. In a large skillet, saute the chopped onions. Add the ground beef and break it up while it cooks. Once the ground beef is cooked, add the diced tomatoes and pizza sauce. Stir till heated through. Set aside. Spray a 9 X 13 baking dish with cooking spray. Unroll the pillsbury dough and place it into the pan, adjusting it until about 1 inch goes up the side of the pan. Bake in the oven for about 5-7 minutes, till it partially cooks, but is not brown. Remove from oven, and top with the ground beef mixture. Place the sliced tomatoes on top, and then sprinkle the shredded cheese until covered. Sprinkle the parmesan cheese, and lightly sprinkle some dried basil to finish it off. Bake for 15 minutes and cut into 6 squares.
I served this with the baked "fried" zucchini and ranch dressing, and it was a great filling 7 point dinner!
Sunday, March 8, 2009
This is souper!
Hi! I'm Jen's dinner swap partner, Melanie, and every now and then if she really likes something I make, I try to remember to stick the recipe up here. I don't know if it's because we're beachside that our weather is suffering from multiple personality disroder right now, or if that's just Spring any where, but one day you wake up and it's a beach day and the very next is a definite soup day. If you love soup weather, this is a really good recipe. Total crowd pleaser. If you beef it up with some whole grain Goldfish crackers sprinkled on top, it makes a great lunch all by itself.
Bell Pepper-Tomato Soup
2 tsp olive oil
2 medium garlic clove(s), minced
1 medium onion(s), diced
1 medium carrot(s), chopped
1 1/2 tsp herbes de Provence
3 medium sweet red pepper(s), or orange, sliced**
14 1/2 oz reduced-sodium chicken broth
28 oz canned crushed tomatoes
1 tsp table salt
1/2 cup(s) fat-free creamer, or fat-free half-and-half
1/2 tsp black pepper
1 tsp sugar
In a large pot, heat oil over medium-low heat. Add garlic, stir until fragrant, about 1 minute. Add onion and carrot. Cook until onion is tender, about 5 minutes.
Add herbes de Provence, cook, stirring until fragrant, about 1 minute. Add peppers. Cook until begins to soften, about 5 minutes. (See footnote: You do not need to cook peppers if they are charred and peeled.)
Add broth and tomatoes. Bring to a boil. Cover; simmer for 25 minutes. Stir in salt, pepper, half-and-half and sugar. Purée in small batches; briefly reheat, if needed. Yields 1 cup per serving.
**The bell peppers are awesome if you roast them. Just halve them, remove the seeds, and place them face down on a foil covered cookie sheet under your broiler for fifteen minutes until charred. Remove them from the heat and seal them in a Ziploc bag for fifteen minutes, then remove the charred parts (comes off easily in your hands). It really adds a lot to the flavor.
This makes 8 servings at only 1 point per serving!
You can check out my blog where I dump out all my random thoughts for a low calorie sweet and salty snack I love here.
Bell Pepper-Tomato Soup
2 tsp olive oil
2 medium garlic clove(s), minced
1 medium onion(s), diced
1 medium carrot(s), chopped
1 1/2 tsp herbes de Provence
3 medium sweet red pepper(s), or orange, sliced**
14 1/2 oz reduced-sodium chicken broth
28 oz canned crushed tomatoes
1 tsp table salt
1/2 cup(s) fat-free creamer, or fat-free half-and-half
1/2 tsp black pepper
1 tsp sugar
In a large pot, heat oil over medium-low heat. Add garlic, stir until fragrant, about 1 minute. Add onion and carrot. Cook until onion is tender, about 5 minutes.
Add herbes de Provence, cook, stirring until fragrant, about 1 minute. Add peppers. Cook until begins to soften, about 5 minutes. (See footnote: You do not need to cook peppers if they are charred and peeled.)
Add broth and tomatoes. Bring to a boil. Cover; simmer for 25 minutes. Stir in salt, pepper, half-and-half and sugar. Purée in small batches; briefly reheat, if needed. Yields 1 cup per serving.
**The bell peppers are awesome if you roast them. Just halve them, remove the seeds, and place them face down on a foil covered cookie sheet under your broiler for fifteen minutes until charred. Remove them from the heat and seal them in a Ziploc bag for fifteen minutes, then remove the charred parts (comes off easily in your hands). It really adds a lot to the flavor.
This makes 8 servings at only 1 point per serving!
You can check out my blog where I dump out all my random thoughts for a low calorie sweet and salty snack I love here.
Saturday, March 7, 2009
Top 100 Healthy Mom Blogs
RNCentral.com just posted their Top 100 Healthy Mom Blogs. (And they put me on it! YEA!)
There are some that are familiar to me on the list, and others that I definitely want to check out. If you are looking for more blogs to read (I always am and even though I subscribe to tons, I still look for more! I think I'm addicted...), they cover just about every health-related topic, including:
*General Healthy Blogs
*Eating Right
*Managing Stress
*Pregnancy and Newborns
*Losing Weight
*Working Out
*Going Green and Organic
*Mental Health
*Relationships
Check it out!
There are some that are familiar to me on the list, and others that I definitely want to check out. If you are looking for more blogs to read (I always am and even though I subscribe to tons, I still look for more! I think I'm addicted...), they cover just about every health-related topic, including:
*General Healthy Blogs
*Eating Right
*Managing Stress
*Pregnancy and Newborns
*Losing Weight
*Working Out
*Going Green and Organic
*Mental Health
*Relationships
Check it out!
Wednesday, March 4, 2009
Blog Post Spotlight: Laura's Life with the D-word
A couple of weeks ago, I read a post on MizFit that really resonated with me. I love MizFit's blog. She talks about so many great things. From exercise to food and all things in between. This post is actually a guest post, by Laura from Life of L. It is about her relationship with what she calls The Diet, and her hope that someday it will become a lifestyle. Here, she says:
"I have an on again/off again relationship that I'm not proud of. For about nine months, it was solid as a rock. I was faithful and attentive, and everything felt just right. Then the newness wore off. I'd gotten what I'd wanted, and I moved on. But before long, I had to go back. I just couldn't take being away anymore.
Because my pants were getting too tight.
The relationship of which I speak is with the D word. Some may call it a lifestyle change, or healthy living, or eating right. But for me, it's still very much The Diet."
As much as I always say that I am changing my lifestyle into a healthy one, and am not on a diet, I definitely relate to what she says here:
"Someday, I think my relationship with The Diet will mature to the point where it is a Lifestyle and no longer something I'm going steady with one day, and leaving for Cake the next."
I definitely think that making this a lifestyle is a work in progress. It's ok to go steady for a while first before making that ultimate committment. I think that is the best way, that way we can learn how we want and need that relationship to be, and make mistakes along the way. Once we have learned what things work for us, we can commit for life. This is my goal, anyway.
Hopefully this makes sense. If it doesn't, ignore my words and go check out this post, because it was great!
"I have an on again/off again relationship that I'm not proud of. For about nine months, it was solid as a rock. I was faithful and attentive, and everything felt just right. Then the newness wore off. I'd gotten what I'd wanted, and I moved on. But before long, I had to go back. I just couldn't take being away anymore.
Because my pants were getting too tight.
The relationship of which I speak is with the D word. Some may call it a lifestyle change, or healthy living, or eating right. But for me, it's still very much The Diet."
As much as I always say that I am changing my lifestyle into a healthy one, and am not on a diet, I definitely relate to what she says here:
"Someday, I think my relationship with The Diet will mature to the point where it is a Lifestyle and no longer something I'm going steady with one day, and leaving for Cake the next."
I definitely think that making this a lifestyle is a work in progress. It's ok to go steady for a while first before making that ultimate committment. I think that is the best way, that way we can learn how we want and need that relationship to be, and make mistakes along the way. Once we have learned what things work for us, we can commit for life. This is my goal, anyway.
Hopefully this makes sense. If it doesn't, ignore my words and go check out this post, because it was great!
Monday, March 2, 2009
Southwestern Corn Chowder
If you are in a hurry, and need a quick but absolutely delicious meal, you have come to the right place. This corn chowder recipe is from a friend of mine and I made a couple of simple changes to lighten it up. Everyone who has tried it has loved it!
8 Servings : 4 pts / 5 Pts + / Ea. serving is about 1 1/2 C.
1 lg. onion
2 t. cumin
2 T light butter
2 T flour
2 T chili powder
2 cans corn, drained
1 lg can chicken breast
2 (16 oz.) jars salsa
2 cans fat free chicken broth
8 oz. 1/3 less fat cream cheese
8 oz. fat free cream cheese
chopped cilantro
In a large saucepan, combine light butter, onion, cumin, chili powder and flour. Saute onions until transparent. Add corn, chicken breast, salsa and broth. Bring to a boil. Turn heat to low and add cream cheese. Stir until melted and dissolved. Add cilantro for garnish.
8 Servings : 4 pts / 5 Pts + / Ea. serving is about 1 1/2 C.
1 lg. onion
2 t. cumin
2 T light butter
2 T flour
2 T chili powder
2 cans corn, drained
1 lg can chicken breast
2 (16 oz.) jars salsa
2 cans fat free chicken broth
8 oz. 1/3 less fat cream cheese
8 oz. fat free cream cheese
chopped cilantro
In a large saucepan, combine light butter, onion, cumin, chili powder and flour. Saute onions until transparent. Add corn, chicken breast, salsa and broth. Bring to a boil. Turn heat to low and add cream cheese. Stir until melted and dissolved. Add cilantro for garnish.
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