Sunday, January 15, 2012
Saturday, January 14, 2012
Friday, January 13, 2012
Tuesday, September 27, 2011
Recently, my friend Becky visited and brought with her a copy of OK magazine. I love to read those rags and they are great for fad diets from time to time. I’ve never been a fad diet girl. Well, I’ve done South Beach until I realized how toxic it was for me, but Weight Watchers has always been my thing because it’s sensible. It’s portion control, but still eating the things you enjoy. Anyway, I read this red wine diet and decided that I could totally rock this and it promises that you lose 5lbs in 2 days.
Here’s how it works from an eating standpoint. I’m including the link to what it recommends, but here’s what I ate since I no longer eat chicken and I refuse to add OJ and tonic to my wine.
Breakfast (Both Days)
I slice of whole wheat toast
I hard boiled egg (since I have no idea how to poach one)
1 cup of coffee (diet says black, but I can’t…I used Splenda and Silk Soy Creamer
I glass of red wine
Lunch (Day 1)
Salmon sashimi – (half a pack because I was in the sun and it started to get weird, so like 5 or 6 pcs)
2 glasses of red wine
1 cup coffee
Dinner (Day 1)
Grilled shrimp marinated in garlic, cayenne, paprika, lemon juice, and olive oil
Small Romaine lettuce salad with onions and pomegranate dressing
Rest of the bottle of wine
I was hungry at the end of Day 1, but it was a huge cutback in food for me. I resisted the urge and I lost 2lbs the first day.
Lunch (Day 2)
Sashimi – ahi (10 or 12pcs)
Diet Dr. Pepper b/c I was too hot for coffee
Glass of red wine (Only 1 b/c I had kids around to be responsible for)
Dinner (Day 2)
Crab legs – steamed w/out butter
Small Caesar salad (this was a total cheat, but yummy and satisfying)
Rest of the bottle of wine
I was not hungry at the end of Day 2 and I lost a total of 4.6lbs. This will be repeated again next weekend and the one after that. I will be maintaining through the week with Weight Watchers. For the curious, I added up my WW points for Day 2 and it was 26 of the 29 I can have.
Monday, August 29, 2011
First of all I have to start this post by saying that Eve and I are obsessed (and I do mean obsessed) with cupcakes and Cupcake Wars and the like. When I told her this was dinner, she was super psyched. She didn't realize that it wasn't going to be sugar goodness, but I have to say it was definitely yummy goodness in the mouth. I made CRH's without ricotta (since he did find the recipe and all) and of course I used Morning Star Farms veggie soy crumbles instead of ground meat, but the overall verdict was yum. Each cupcake is 7 points for WW, but I actually estimate less because I didn't use as much of the ingredients as it called for. The 7 points does factor in using MS Farms vs. ground beef, just FYI.
Here's the recipe compliments of tablespoon.com.
1 cup marinara sauce
3/4 pound ground beef
12 wonton wrappers
8 ounces shredded mozzarella
3 ounces Parmesan cheese
4 ounces Ricotta cheese
(optional) basil for garnish
1.Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
2.Brown beef and season with salt and pepper. Drain.
3.Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.
4.Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.
5.Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.
6.Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.
7.Garnish with basil and serve.
Tuesday, August 23, 2011
This weekend I made White Bean and Shrimp burgers from Mark Bittman’s book. YUM! I initially made them a little too pureed, so I had to double the recipe and add in coarsely chopped shrimp and beans by hand. It is 8 points alone and then you have to add some mayo and a bun. Well, I guess you don’t have to, but we did! CRH made a yummy Miracle Whip mayo for it.
For dessert, I made this Blueberry Crisp from the same book. I loved it, but it was 10pts and I can never, ever have it again. Ok, well perhaps I could modify the recipe and have it again but that’s not one of my strong suits.
Last night, CRH made this salmon and mushroom pasta. I didn’t get a pic, but omg it was delicious and only 10pts too. It was seriously yummy!
1/4 cup olive oil
12 oz salmon fillet (skinless salmon fillet cut into 3/4 inch pieces)
3 large garlic cloves (chopped)
1/2 lb mushrooms (sliced)
5 green onions (chopped)
1 tomato (seeded diced)
1/3 cup dry white wine
3 tbsp capers (drained)
1/2 lb linguine (freshly cooked)
1/4 cup fresh dill (chopped fresh dill or 1 tablespoon dried dillweed)
1 tbsp fresh lemon juice
1. Heat oil in heavy large skillet over medium-high heat
2. Season salmon with salt and pepper
3. Add to skillet; sauté until just cooked through, about 3 minutes
4. Using slotted spoon, transfer salmon to plate
5. Add garlic to same skillet; sauté 30 seconds
6. Add mushrooms; sauté 2 minutes
7. Add green onions, tomato, wine and capers; cook until mushrooms are tender, about 5 minutes
8. Add linguine, dill, lemon juice and salmon and toss
9. Season with salt and pepper
Sunday, August 14, 2011
School is over for me until Tuesday, August 23rd. I get an almost 2 week break, so I'll try to do a much better job of cooking and posting. I think these recipes are going to be awesome!!