Wake-Up Call

I've been struggling a bit, dear readers, seemingly unable to put my fork down and pick myself up off the couch. Other than regular daily activity, I've done very little in the way of exercise. I've been eating everything in sight, consuming too many empty (white) calories and too few fruits & veggies. I could give a list of reasons (stress, worry, life changes) but really, there's no excuse. Starting today, I decided to finish off what JC I have on hand and go back to WW online. I know, I know, you've heard it all before and I don't blame you for the eye-rolling. But honestly, after a lot of soul-searching (and a good hard look at my financial budget) it's the smartest decision, the best path for me to take for the rest of my journey.

The scale this morning read 157.8, about a 4 pound gain from my lowest point a few months ago. I'm still (barely) under 160 and that's the magic number, my wake-up call. My jeans are a little snug and I'm not as comfortable in my skin, time to to wake up and smell the coffee.

Because I tend to overindulge on the weekends, I changed my official weigh-in day to Monday. I'm hoping that this a) keep me accountable and b) allow me to save those extra POINTS+ for the times when I really need them.

Today has been fairly easy so far but I do have to remind myself to bulk up on the (free) veggies & fruit and to avoid the higher POINTS+ snacky food. Beren took me out to lunch, a rare occurrence on a weekday, and watching him devour a Ruben sandwich & french fries was not easy, but I made myself stick with the turkey burger and steamed broccoli. It was still higher POINTS+ meal than I would've eaten at home but I did the best I could and am pleased with it. I'll make a lower POINTS+ dinner tonight to compensate.

Hope you're all doing well, thank you for hanging in there with me.

Hugs,

The Horrors!

Well, all good things must come to an end. Days of snacking on junk food to appease the PMS monster along with 4th of July feasting finally took their toll. I stepped on the scale this morning and shrieked in horror at the number displayed. I don't even want to reveal it here because I even though I "earned" it, I know that a couple pounds are due to *TOM* and water weight and won't be here for long. Irregardless, I'm definitely up a few pounds and need to take care of that, pronto.

So, yesterday I went back to Jenny Craig and purchased a week's worth of meals, made an appointment to meet with my counselor next Thursday. My budget couldn't really afford the full week of JC but it's the quickest way to get back on track; I'll figure it out somehow. Fortunately I have a full freezer and pantry so no one's going to starve if I don't do a big grocery trip this week.

It's interesting, after being away from Jenny for a little while, I actually appreciate "her" more. The food tastes fresh & tasty, and I'm enjoying the new meals they've introduced. I already had my "dessert" for today, Key Lime Pie. Heavenly, and guilt-free. Along with a cheese omelet for breakfast and mac & cheese for lunch, it was just what I needed today.

Tomorrow: back on the treadmill. Wish me luck!

Have a Beauty-Full Day,

Pasta Ole!

In planning tonight's dinner, I knew I wanted to use up some of the 4th of July leftovers, in a healthy way. Plugging some ingredients into Allrecipes.com, I came up with this unique pasta recipe, Mexican Pasta. I tweaked the ingredients a bit, using the raw veggies and grilled corn that I had on hand and using Ro*tel tomatoes for flavor. I also eliminated the oil (and a bunch of calories) by using olive oil cooking spray. Knowing that my family isn't really fond of onions, I also cut the quantity down to just one.

Pasta Ole!

1/2 pound seashell pasta
1 onion, chopped
1 green or red bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes (Ro*tel preferred)
1/4 cup salsa
1/4 cup sliced black olives
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste




Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, cook onions and pepper in non-stick pan sprayed with cooking oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.

Toss sauce with cooked pasta and serve.

Note: I topped my serving with a scant teaspoon of this delicious Mexican cheese..



The result? Exquisito!

Post-Holiday Red, White & Blues

After a day of white carby, sugary indulgences..






Today I re-fueled with reds, blues, and lots of greens!




Dinner tonight is a Sparkpeople recipe using a Flat-Out wrap. I can't wait to dig in!

Sailing into the 4th!

Beren and I are super-busy preparing for the festivities happening at the Castle tomorrow, still have cleaning & decorating and cooking to do. Here's another yummy berry-filled recipe for you, a tasty addition to our 4th of July menu!




Hope you're all having a fabulous weekend so far!

Countdown to the 4th

Today's recipe is not quite as low-calorie as the previous I've posted but I can't imagine a cook-out without my mother's potato salad! Since I haven't been able to dig up her exact recipe, I did a Google search in hopes of finding something similar. This one from Betty Crocker looks just about right. You can substitute light mayo to cut the fat & calories a bit but I think I'll just have a small portion of the real thing. *smile*




Favorite Potato Salad

A must for picnics! This classic potato salad takes only 10 minutes of hands-on prep time.

Prep Time
10 Minutes

Total Time 4:50 Hrs:Mins

Makes 10 servings

6 medium boiling potatoes (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard cooked eggs, chopped

Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.

Makes 10 servings (about 3/4 cup each)

To keep this and other mayonnaise-based salads cold while at a picnic, place the serving container in a bowl filled with ice.

Time Saver:
You can buy hard-cooked eggs in the deli section or next to the meat case of most grocery stores.

Nutrition Information:

Calories 340
(Calories from Fat 260 ),
Total Fat 29 g
(Saturated Fat 5 g,
Cholesterol 105 mg;
Sodium 480 mg;
Total Carbohydrate 17 g
(Dietary Fiber 2 g,
Protein 4 g;

Have a Beauty-Full Day,

Fresh Fruits for the Fourth

So many of the traditional BBQ recipes are so heavy and filling, I try to serve some light & fresh side dishes to balance out the menu. This fruit salad from EatBetterAmerica will be just perfect!




Pineapple-Berry Salad with Honey-Mint Dressing

Honey and mint jazz up this quick-to-make berry and pineapple fruit salad with fresh tropical flavors!

Prep Time:15 min
Start to Finish:15 min
makes:4 servings (3/4 cup each)

3 tablespoons frozen (thawed) lemonade concentrate
2 tablespoons honey
1 tablespoon chopped fresh mint leaves
1/2 fresh pineapple, peeled, cored and cut into chunks (about 2 cups)
1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/4 cup sliced fresh strawberries

1. In 1-cup measuring cup, mix lemonade concentrate, honey and mint.

2. In large bowl, gently stir together remaining ingredients. Stir in lemonade mixture until fruits are coated. Serve immediately, or refrigerate up to 4 http://www.blogger.com/img/blank.gifhours.

Nutritional Information:
1 Serving: Calories 110 (Calories from Fat 15); Total Fat 17g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 650mg; Total Carbohydrate 21g (Dietary Fiber 3g, Sugars 8g); Protein 14g Percent Daily Value*: Vitamin A 0%; Vitamin C 70%; Calcium 0%; Iron 20% Exchanges: 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2

And while you have the fruit & mint out, how about a lightened up Mojito?



Blueberry Mojito

4 lemon wedges
4 lime wedges
16 blueberries
20 mint leaves
Crushed ice
1 ounce fresh lime juice
2 ounces fresh lemon juice
8 ounces of your favorite rum (aged)
4 ounces cold water
1/4 Cup + 2 tsp of Truvia® natural sweetener spoonable*

* or 16 packets of Truvia® natural sweetener

Instructions

In a cocktail shaker muddle the blueberries, mint leaves and lemon- lime wedges. Add the crushed ice, lemon and lime juice and Truvia® natural sweetener and shake well. Stain over cubed or crushed ice and garnish with lemon wedge and mint sprig.

Serves 4, 6 oz serving

Nutrition Facts per serving:

Calories 150; Total Fat, 0g; Saturated Fat, 0g; Trans Fat, 0g; Cholesterol, 0mg; Sodium, 0mg; Total Carbohydrate, 17g; Dietary Fiber, 0g; Sugars, 1g; Erythritol, 14g: Protein, 0g; Vitamin A, 0% DV; Vitamin C, 20% DV; Calcium, 0% DV; Iron, 0% DV.

Have a Beauty-Full Day,

Revving up for the 4th

Do you all have any Independence Day plans yet? We intend to celebrate the 4th of July as we always do: at home, poolside, with family and friends. I've already begun planning and shopping for the menu so thought I'd share recipes with you as we go along.

I've been making this bean salad recipe since I first discovered it in a Vegetarian Times magazine, circa August 1996. It's been toted along to more potlucks and family gatherings than any other dish, is popular with meat-eaters and vegetarians alike.





Stay tuned, I'll be posting at least one healthy holiday recipe per day as I firm up my Independence Day menu!

Have a Beauty-Full Day,

Rainy Monday

It was a rainy Sunday here in the Sunshine State, typical summertime weather. I absolutely love when the afternoon thunderstorms roll in and we're forced to stay inside, reading, watching movies, or cooking! Today looks about the same but I don't have the luxury of lolling about the house, must head to work. *groan*

Knowing that it will likely be a busy day at the office, I went ahead and prepared today's meal in advance. All we'll have to do tonight is add a touch more pasta sauce and pop a plate into the microwave, add a nice green salad on the side and voila! Dinner is served!

I found this dish on Allrecipes; I just tweaked the ingredients a bit to make it healthier.






Cheryl's Spinach Cheesy Pasta Casserole

-------- ------------ --------------------------------
12 ounces pasta -- seashell-shaped
10 ounces frozen chopped spinach -- thawed
2 large eggs
2 tablespoons olive oil
1/2 cup seasoned bread crumbs
26 ounces pasta sauce
8 ounces reduced-fat mozzarella cheese -- shredded
8 ounces reduced fat cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil.

Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.

Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.

Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.

Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

Serves 12

- - - - - - - - - - - - - - - - - - -

Per Serving: 247 Calories; 8g Fat (30.5% calories from fat); 16g Protein; 27g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 379mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.

Have a Beauty-Full Day,

Summer BBQ!

I've been craving some good old fashioned barbeque but, alas, our grill down here is broken. I had to "make do" by using my crockpot for this amazing Slowcooker BBQ Chicken, a recipe I've made many times for my family. Since I'm watching my weight and cutting down on meat, I decided to make a veggie version using Quorn Naked Cutlets, 2 Tablespoons of Stubbs BBQ Sauce served on a light whole-wheat hamburger bun. Alongside Pasta Salad (see recipe below) and steamed broccoli, this dish fulfilled my BBQ craving without compromising my diet!

This whole meal only cost me 8 Points+!



Easy Pasta Salad
6 serving(s) (1 Box) Ronzoni Garden Delight Pasta
16 oz Kraft Free Zesty Italian dressing
1 medium cucumber(s), diced
1 large tomato(es), diced
1/4 tsp crushed red pepper flakes, optional

Instructions:

Boil the pasta according to the directions on the package. Be careful NOT to overcook your pasta. When pasta is done (I suggest al dente), strain, and put in bowl. Let the pasta chill in the refrigerator for about 10 minutes, or until the pasta is slightly chilled. Add the tomatoes, cucumbers, Italian dressing, and red pepper flakes. Toss thoroughly and serve, or chill until ready to serve.

Makes 6 Servings (3/4 cup), 6 Points+ Each

Enjoy!

Rise and Shine!

They say that breakfast really is the most important meal of the day, and I believe them. I never, ever skip breakfast and always make sure it's a substantial one. I've found that I need protein in the morning otherwise I have a terrible 10 o'clock slump that has me eying the donut tray at the office! Now, if you're assuming that I mean the traditional high-calorie bacon & egg meal, think again! There are many other protein-rich food sources that'll provide the nutrition and energy you need to start your day. One of my personal favorites is a Breakfast Wrap.

I start off with 1/2 a cup of Egg Beaters, scrambled with a slice of veggie cheese and a veggie sausage patty which I've broken into pieces, add some mushrooms, onion and a bit of fresh diced tomato.



I then roll all of that into a FlatOut Light flatbread and dig in! So filling and delicious and all of it for only 7 Weight Watchers Points+!



Around ten thirty I'll often have some fruit and bit more protein, an apple or banana dipped into PB2 works perfectly and only costs me 1 Points+!



Hope your day is off to a Beauty-Full Start,

Country Goodness

Beren and I took a little drive to the "country" this morning, visited a Farm Swap about 30 miles away. I was really excited about the prospect of fresh produce and eggs and wasn't disappointed!







We came home with some lovely food and a renewed determination to return to my mostly-vegetarian lifestyle. After seeing the adorable chickens & pigs, how could I come home and eat them? *shudder*









I can't wait to dig in!






Have a Beauty-Full Day,