About Me

My photo
CT, United States
I'm Kate. I'm 25 and a busy nurse journeying through life! I'm restarting my weight loss journey! I started off with Jenny Craig but now I'm doing it on my own with the support of my beautiful bloggy friends!

Follow by Email

There was an error in this gadget

Sparkpeople

Join me at: SparkPeople.com

Join Sparkpeople Today! CLICK ME!

Friday, September 30, 2011

LAST DAY OF RECIPES!

Wow, can you believe I've posted an entire month of recipes? 31 (I had one bonus recipe) delicious recipes that are good for you and good for your diet (for the most part, hehe). I promise that there will be more recipes posted from time to time...but this concludes the September Recipe event.

This also marks the last day of No Soda September which I've been participating in! I know I haven't posted that much about it...honestly, I did not find it much of a challenge. I rarely, if ever, drink soda. I will occasionally mix it with booze or if I feel sick, have one. The biggest struggle I had was on Wednesday I felt like crap and all I wanted was a ginger ale to settle my stomach! But I was a good girl and I didn't!! Tomorrow there's a diet root beer with my name on it for all my hard work!!

Work was dismal today and I can't even talk about it without getting mega upset. SO...I'm going to focus on the positive weekend I have coming up. My mom is staying over tonight. SHe is moving to a different department at work and they're taking her out for a nice team dinner before she starts the new job Monday. My best friend from highschool is coming from New York City to visit on Saturday AND my little brother is home this weekend from college. It will be a weekend filled with friends, fun and probably food! I need to watch myself! I've done excellent this week so far.

Today I was starving and still had an admission to be done so I stopped by Subway and got a 6inch veggie delight sandwich. I love veggie delight <3 So much. Honestly, before I even started this weight loss journey I would've gotten the same sandwich! Except it would've been a foot long...and chips...and a drink...and probably a cookie too. :( Instead I had a 6 inch sub and an apple :D YAY!

Okay enough of my rambling...you wanted to know the recipe I've been saving for last. This is without a doubt my favorite comfort food of all time...and something that I adore eating throughout the fall and winter months...and occasionally make on cool spring days or in the Summer... it's SO easy to make. DUMP it in and GO! And everyone will love it.

Slow Cooker Beef Stew
Serves: 6

Ingredients


    1 1/2 pounds beef stew meat, cut into 1 inch cubes
    1/4 cup all-purpose flour
    3 clove garlic, minced
    1 bay leaf
    1 teaspoon herbs de provence
    1 teaspoon Worcestershire sauce
    1 onion, chopped
    1 1/2 cups low sodium beef broth
    2 potatoes, diced
    4 carrots, sliced
    1 stalk celery, chopped



Directions


1) Put all the ingredients in the crock pot. Leave meat raw. Stir around.
2) Cover, and cook on low for 10-12 hours on low or 4-6 hours on high.

Nutritional Breakdown

 

Thursday, September 29, 2011

Terrific Thursday

Today has been brilliantly productive, I must say. I woke up feeling like a whole new woman! No nausea, no stomach pain, nothing! I guess yesterday must have been a fluke. I wonder if I pulled something doing Yoga. I was moving my buns and the Gaiam Weight Loss Yoga tape I have is pretty intense. I may have just overdone it. I feel great today!

There is only one day left in September and that means just two recipes left! Today's (which is freaking AWESOME) and tomorrow! WOW! I can't believe it! Tomorrow my mom is coming over and I have a fairly busy day at work...but the recipe will make up for everything, it's AWESOME!

Peanut Butter Muffins with Strusel Topping
Makes: 18 Muffins (1 muffin = 1 serving)

Ingredients


    2 cups All Bran cereal
    1 3/4 cups Skim Milk
    1 1/2 cups Whole Wheat Flour
    1/4 cup Splenda for Baking
    1 tbsp baking powder
    1 medium banana, mashed
    1/2 cup crunchy peanut butter
    1/4 cup canola oil
    1/4 cup egg whites (approx 1 large egg white)

    For topping:
    1/2 cup all purpose flour
    1/2 cup firmly packed light brown sugar
    1/4 cup butter
    2 tablespoons peanut butter



Directions


1) Stir together milk and cereal, allow to sit for 5 minutes.
2) Sift flour, sugar, baking powder into a large bowl. Create a well in the center.
3) Add banana, peanut butter, oil and egg into cereal mixture then add to the well in the dry ingredients.
4) Stir until ingreidents are just moist.
5) Spoon into greated muffin tins approx 2/3 of the way full.
6) Sprinkle streusel topping evenly over muffins.
7) Bake at 350 for 25 to 30 minutes or until a toothpick comes out clean.
8) Remove from pans immediately and cool on a wire rack.

Nutritional Breakdown

 

Wednesday, September 28, 2011

Weigh In Wednesday!

Down another 2 pounds this week, not too shabby!!! 277.4, woo! I am getting very close to my Ireland weight loss goal of 40lbs...should I change it to 50? I'm kind of wondering now! I still can't believe that I've lost that much. I look at myself in the mirror and still see myself at 310 pounds...

Last night was horrible. I had a terrible headache and around 1am I had the worst stomach pain. I felt nauseous, hot and cold...I did not sleep for more than an hour at best. I finally forced myself to get up around 6am and I had the dry heaves for an hour. After taking a shower, though, I felt better. I don't actually feel sick, I just have this stomach discomfort. No fever, no more chills, nothing. What's wrong with me!?

I went to my weigh in even though I was debating staying home and going back to bed...really hate losing sleep like that. But I went. Thankfully my JCC must have taken her prozac this morning and had a better attitude. Again I was the only person in the center when I walked in...and yet everyone acts like they're too busy to say good morning. Right. Oh well.

Today's recipe is one of my favorites of all time. I would make this every single day if I could! This is a total family favorite and saves you time and dough (haha, pun intended)!

Whole Wheat Pizza
Servings: 12

Ingredients



    For Crust:

    1 (.25 ounce) package active dry yeast
    1 cup warm water (110 degrees F/45 degrees C)
    2 cups whole wheat flour
    2 tablespoons olive oil
    1 teaspoon salt
    2 teaspoons white sugar (Do not substitute splenda)

    For Pizza:
    1 cup sliced mushrooms
    1 cup sliced onions
    1 cup green pepper, strips
    2 cups fat free mozzarella
    1 cup tomato sauce



Directions


1) Dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2) In a large bowl, combine flour, oil, salt, sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
3) Flour up your cutting board. Form dough into a round ball and roll out into a pizza crust shape.
4) Cover with sauce, cheese and toppings (I used vegetarian/low cal veg that I included in nutritional breakdown, you can use what you like!)
5) Bake 20 minutes or until crust is browned and cheese is melted!
Nutritional Breakdown

Tuesday, September 27, 2011

Weigh in Eve

Tomorrow I weigh in again, does it get any easier??

I did a pretty good job eating this week even though I went out on Saturday. I was running around like nuts today and had to stop for lunch. Went to Whole Foods and got a veggie sushi roll and seaweed salad. It was good and filling and very few calories! I waited too long to eat though, I have a terrible headache. Ugh.

I am hoping for a loss tomorrow...really a small one would do! :D I've noticed that my clothes are getting VERY loose which feels great. However that also means I'm going to need some new ones soon! Which is good because I looove fall clothes. Would love to get some new things for my trip to Ireland!!

Today's recipe is one of my absolute favorites of ALL TIME. This will make me break my diet again and again...now I don't have to!


Carrot Cake
Serves: 24

Ingredients



    1 cup cake flour
    1 cup whole wheat flour
    1 cup packed brown sugar
    1/2 cup white sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 1/2 teaspoons ground cinnamon
    3 eggs
    1/3 cup vegetable oil
    2/3 cup buttermilk
    1 1/2 cups grated carrots



Directions


Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.

2. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.

3. In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.

4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.
Nutritional Breakdown

Monday, September 26, 2011

Monday Blues

Well,

Monday...

That's all I'm going to say. My sister is safely in Italy so that's a relief! She has her own little blog called Mom I'm Still Alive! Yes, I came up with that title and she stole it, hehe. But that's okay! It's cute! She's settled into her dorm and that makes me happy.

Work is crazy today! I still have one visit left to do that after I write this very brief post, I will be running out to do that. Gotta love late visits...at least it's not on a Friday, right!?

I love this recipe SO much. I love shrimp and this is such an easy recipe. Chop the veggies ahead to make it even EASIER. SOOo good. I add jalapeno and more hot sauce to give this a real kick in the pants spicyness...but I left it mild for wimps! Hehe, <3

Saucy Shrimp Casserole
Serves: 6

Ingredients


    1 1/2 Green Bell Peppers, chopped
    1 Medium Onion, Chopped
    2/3 cup celery, chopped
    2 cloves garlic, finely chopped
    1 cup uncooked long grain brown rice
    1 can no salt added diced tomatoes (drain but reserve the juice)
    2 teaspoons hot sauce
    1 teaspoon dried oregano
    1/2 teaspoon dried thyme
    Black pepper to taste (approx 1/2 tsp)
    1 pound raw medium shrimp, peeled and deveined




Directions


1) Preheat oven to 325.

2) Heat a large skillet over medium high heat, spray with nonstick cooking spray. Add pepper, onion, celery and garlic. Cook, stirring often for 5 minutes or until vegetables are soft.

3) Add rice and cook 5 more minutes, stirring often. Add tomatoes (no juice), hot sauce, oregano, thyme and black pepper.

4) Add juice of tomatoes to a measuring cup. You need 1 3/4 cups of liquid, make up the difference with water. Add the liquid to the skilled and cook 2 minutes, stirring often.

5) Transfer mixture to a casserol dish (2 1/2 quart). Stir in the shrimp and bake, covered for 55 minutes or until liquid is absorbed and the rice is tender.
 
Nutritional Breakdown
 

Sunday, September 25, 2011

Sad Sunday

Well my sister is off on her way to Italy!

We spent the weekend together hanging out and having fun. I splurged a little yesterday, I'll admit. I ate out for lunch AND dinner but I made excellent choices. And we had some frozen yogurt at TCBY which I just had a little bit and enjoyed it! I am back on plan today and eating well. I also cleaned up in the house and got some exercise.

Not really looking forward to work this week. Already I know I'm going to be annoyed. I just have to focus on the positive. I feel a little depressed and very annoyed...but it's going to be fine! Enough bitching and more moving my buns!

I made this recipe for my family this weekend...these cookies are AMAZING. They are gluten free, low calorie, and aboslutely AMAZING. Seriously, they have almost NO ingredients and they turn out amazing. And they are INCREDIBLY quick to make. Make these. Now.


Gluten Free Peanut Butter Cookies
Makes: 20 cookies

Ingredients


    1/2 cup splenda for baking
    1 Large egg white (1/4 cup of egg whites from a carton)
    1 Teaspoon Baking Soda
    1 Cup Peanut Butter (Smooth)
    1/2 cup Chopped walnuts



Directions


1) Preheat oven to 350 degrees
2) Combine all ingredients until smooth
3) Use medium cookie scoop and drop onto an ungreased cookie sheet
4) Bake 10-15 minutes
 
Nutritional Breakdown
 

Saturday, September 24, 2011

Weekend Update

Hi everyone!

Hope everyone had a good week on plan. I know I did! But this weekend looks a little tough. My sister is leaving for Italy on Sunday (tomorrow!) and I'm staying at my parents' house. I had my Jenny Craig cinnamon rolls for breakfast and I'm planning a low calorie lunch, but I know we're going out for dinner. And then tomorrow we're having my sister's favorite bagels for breakfast so I'll be having one of those. I know I can make good choices but there's a lot of temptations around!! I'm trying to be good!

Not sure what time I'll be able to update tomorrow but you will get your recipe, I promise! We're coming to the end of September Recipes month and I've been saving the best for last!! ;)

Stuffed Peppers
Serves: 2

Ingredients



    1/2 cup uncooked brown rice
    2 green bell peppers, halved and seeded
    1 tablespoon olive oil
    2 green onions, thinly sliced
    1 teaspoon dried basil
    1 teaspoon Italian seasoning
    1 teaspoon salt
    1 pinch ground black pepper
    1 tomato, diced
    1/2 cup crumbled fat free feta cheese



Directions


1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2. Cook rice according to package directions

3. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.

4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.

5. Return to the oven for 5 minutes. Serve immediately.
Nutritional Breakdown

Friday, September 23, 2011

TGIF!

It's a nasty day out, bleh. But my day is looking better because the other nurse switched this weekend with me, THANK GOD! I'll be spending my sister's last few days in the US with her before she goes to Italy for a whole year! It's more important to me than anything. This weekend has the potential to be a tough one for eating but I'm going to do my best. I'm bringing my own banana nut muffins I made for breakfast and I can eat lightly for lunch. Not sure what we're doing for dinners! But I will count all my calories and be a good girl!

Another slow cooker recipe...this one is GREAT to use up leftovers!!!! Leftover chicken, seafood, pork, veggies...it goes PERFECTLY in this!!!!

Slow Cooker Fried Rice
Servings: 8

Ingredients



    16 oz cooked chicken cut into bite sized pieces(Substitute for ANY cooked meat you have in your house: pork, shrimp, etc)
    3 Cups Cooked Brown Rice
    1 Medium Yellow Onion, chopped finely
    1/4 Cup Frozen Edamame
    1/4 Cup Frozen Peas
    1/4 Cup Frozen Corn
    2 teasppons Worchestersire Sauce
    3 Tablespoons low sodium Soy Sauce
    1 Egg
    1/4 Teaspoon EACH salt and pepper
    1 oz toasted Sesame seeds (For Garnish)



Directions


1) Place chicken (or other meat), rice, onion edamame, peas, corn, Worchestershire sauce, soy sauce, salt & pepper, and egg into the crock pot.

NOTE: If mixture seems very dry, add approximately 1/8-1/4 cup water or chicken stock (not included in calorie count).

2. Cook on high for 2 1/2 hours or on low for 3 1/2 (Adjust time accordingly in crockpot. Mine is a 5 quart Rival crockpot).

3. About 1 hour before rice is done cooking, preheat oven to 325. Spread sesame seeds evenly on an no stick baking sheet. Bake at 325 for about 3-5 minutes.

4. Allow sesame seeds to cool for about 30-45 minutes.

5. Serve rice with toasted sesame seeds over the top! Enjoy!
Nutritional Breakdown

Thursday, September 22, 2011

Crazy...

I am having a rough time right now with work. They're really taking advantage of me and my boss makes up new "rules" all the time about weekend rotations. When I started at this job I was told no weekends and rotating holidays...well then they changed it and said everyone has to work rotating weekends to help out our weekend nurses when they're busy...and now they're saying if we're on the weekend then we have to do all the visits the weekend nurses don't want to do even though we're responsible for the weekend. Ridiculous! I cannot stand this crap!!!!!

My sister leaves for Italy on Sunday and she will be gone for a whole year. I am trying to put together plans to see her in Febuary but who knows? Money is tight, I'm already going to Ireland...so it's hard. So I'm supposed to work all weekend and not spend time with my sister who's leaving? I do not think so.

Looking for new jobs...I'm sick of being taken advantage of.

SO today's recipe is late, I'm sorry. It's been a day. And tomorrow looks just as busy. Today's recipe is for busy people! SLOW COOKER! And it's vegan! And healthy ANDDD yummy!!

Sweet Potato Chili
Servings: 4

Ingredients


    2 medium sweet potatoes peeled and diced into 2in cubes
    1 yellow onion, diced
    1 red bell pepper, seeded and chopped
    1 (14.5 ounce) can no salt added diced tomatoes
    1 (15 ounce) can kidne beans, drained and rinsed
    2 garlic cloves, minced
    1 tablespoon chili powder
    1 teaspoon smoked paprika
    1 teaspoon chili powder
    1/2 cup orange juice
    1 cup water



Directions


1) Use a 6 quart slow cooker. Add sweet potato, onion, pepper, tomatoes, beans, garlic and spices.

2) Pour in OJ and water.

3) Cover and cook on low for 6-8hours or until onion is translucent and sweetpotato is fork tender.
Nutritional Breakdown
 

Wednesday, September 21, 2011

Weigh In Wednesday WOOHOO!

Okay so I have to stop for a minute and just vent about my Jenny Craig Consultant. I called yesterday because I knew I'd have a hard time weighing in and getting my food, so I gave her my order and told her I'd be in right when the center opened at 8am tomorrow because I am waiting for the delivery of my new bed. The delivery people are not going to be waiting around for me...and I don't want to have a hassle. She said okay.

So I told her I'd be in at 8am...so I get there early and I wait...and I wait...8:05am passes. And I live about 20 minutes from my center without traffic...and 291 was absolutely packed. So I started getting a little worried. I see her saunter in and I went, with my sister, to pick up my food, weigh in and go. She was extremely rude saying "Oh you need to wait, give me a minute". Uh lady, you've been keeping me waiting for almost 15 minutes now...I know how to weigh myself on the scale!!

I couldn't have been happier when I saw a loss of 3.6 pounds!!!! I am 279.4 today!!!!!!!!! Which means there is a new photo update of me on the sidebar of the blog, YIPEE!!!!! But she didn't say congratulations or great job...

What does she say?

"ARE YOU SURE YOU'RE EATING?"

Umm...pretty sure I'm not full of energy and buying all this Jenny Craig food if I'm not eating it? Also, I've told her about twenty times that I use sparkpeople to count calories and stay within my food goals even though I'm on Jenny Craig. I just looked at her...

Really? Do you think I got to 310 (My highest weight) by not eating? Do you think I just suddenly gave up eating after 23 years and decided I was done with it? Uh no, I like food too much ahaha. Second of all, I'm peppy, well hydrated, excited, coming into the center with my sister (Family support). Do I seem like a person who's starving themselves for weight loss? I don't know what the hell this woman is on...or what her deal is...but I'm so over it. I have lost a total of 30.6 pounds...and I'm not stopping here. WOO!!! That witch can be miserable on her own damn time. I'm done with it.

My sister even said to me on the way out "What is that lady's problem? You said good morning and how are you...and she was rude to you." She told me to "GIVE HER A FEW MINUTES" in a very snippy tone. And my sister heard the whole 'Are you not eating' comment. Clearly my sister has seen I've been eating lol. Whatever, sorry to continue to vent about it. I am just very annoyed.

In honor of eating right and losing weight...the healthy way, here is today's recipe!!! I decided I needed something a bit sweet to kick off my Wednesday.


Almond Macarroons
Makes: 24 Cookies

Ingredients


    2 2/3 cups shredded coconut
    5 tablespoos and 1 teaspoon Splenda for Baking
    1/4 cup All Purpose Flour
    1/4 teaspoon salt
    4 egg whites
    1 teaspoon almond extract
    1 cup slivered almonds



Directions


1) Combine coconut, splenda for baking, flour and salt. Stir well. Then add egg white and almond extract, stir. Then add in almonds and combine well.

2) Drop spoonfulls of batter onto greased baking sheet.

3) Bake at 325 for 22 minutes or until golden brown.

4) Remove immediately to wire racks to cool.
Nutritional Breakdown


Tuesday, September 20, 2011

Woo Tuesday!

Tomorrow is a crazy busy day for me so I'm not doing my consultation at Jenny Craig. I'm going to run in and weigh in, they have my food all pulled for me when I get there. I bought a new bed, FINALLY!! Mine is literally falling apart because the bedframe my dad gave me it's from the 70s...and it's just shot. It was inthe basement for over 10 years and it's just all around sucky.

So I went to Bob's and I bought this bed:

It's super cute and I can't wait for it to be delivered tomorrow!! :D

Also my sister is spending my day off with me tomorrow before she leaves for Italy on Sunday! I'm happy for her but I'm going to miss her too!!

Today's recipe is simple and delicious, veggies! This is a perfect Sunday night side dish or for holidays!

Roasted Vegetable Medley
Servings: 12

Ingredients



    1 cup butternut squash, cubed
    2 red bell peppers, seeded and diced
    1 cup potato, peeled and cubed
    3 Yukon Gold potatoes, cubed
    1 medium red onion, quartered
    1 tablespoon chopped fresh thyme
    2 tablespoons chopped fresh rosemary
    1/4 cup olive oil
    2 tablespoons balsamic vinegar
    Salt and ground black pepper to taste



Directions


1. Preheat oven to 475 degrees.

2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes and onion.

3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutritional Breakdown

Monday, September 19, 2011

Monday, Monday

Hi all!

All great weekends must come to an end! But today was a beautiful Monday! The weather could not be better. It's a perfect 70 degrees out with just a gentle breeze, perfect for a light jacket. It makes me want to run out and get pumpkins and apple cider!!! The pumpkins will be had of course...but the cider, I think I'm going to save that as a special treat once in September and on Halloween. We have a local cider mill (not so local to me now that I've moved) but I still will make it a point to go. You can also walk out into the fields (it's a good 2 miles) to pick your own pumpkin...so I figure I'll get some exercise, get some pumpkins and enjoy my cider!!

As you can all probably tell, I'm obsessed with autumn...:D I'm a happy camper! Love this time of year!

Today's recipe doesn't have anything to do with fall though, I decided to use up my end of summer recipes and this one is a favorite. It's so easy to make!!


Tequila Pork
Servings: 12

Ingredients


    3 minced garlic cloves
    1 green onion minced
    1 jalapeno pepper seeded and minced
    3 tablespoons fresh cilantro
    2 tablespoons fresh lime juice
    1 1/2 tablespoons tequila
    1 tablespoon fresh orange juice
    1 teaspoon ground cumin
    1/2 teaspoon chili powder
    2lbs pork tenderloin (Ideally 2 (1lb) tenderloins)



Directions


1) Combine garlic, onion, jalapeno, cilantro, lime juize, tequila, orange juice, cumin and chili powder in a large heavy duty plastic bag, shake well.

2) Cup pork into 12 (approx 1/2 inch) slices and add to the bag with the marinade. Cover and chill for approx 1 hour, turning occasionally.

3) Grill covered over high heat 3 to 4 minutes on each side or until meat thermometer reads 160 degrees

Serving suggestions: Serve over couscous or with brown rice and seasonal vegetables.
 
Nutritional Breakdown
 

Sunday, September 18, 2011

Easy Like Sunday Morning

Hi all!

I've been up for a while, I made my delicious banana nut loaf ...but I decided to make it in my cute new muffin tin that is actually in the shape of a pumpkin. It turned out SO cute and so yummy!

My sister headed home yesterday afternoon, her boyfriend came up to visit. So I did the housewife workout, got things ready. Tomorrow is the start of a new week, which is always a source of stress. But everything will work out fine. Just taking it one day at a time! I just have to find where I put that darn schedule!

With a week chock full of work and on a beautiful fall day, crock potting is fun! Great recipe with a spicy meaty flair the whole family will love!!

Jambalaya
Servings: 12 (1 cup per serving)

Ingredients


    1 pound Polish Sausage (Cut into 1/2 inch rounds)
    1/2 pound boneless skinless chicken breast (Cut into 1 in cubes)
    1 can (14.5oz) low fat, low sodium beef broth
    1 can (14.5oz) low sodium diced tomatoes, undrained
    2 celery ribs, chopped
    1/3 cup tomato paste
    4 garlic cloves, minced
    1 tablespoon parsley flakes
    1 1/2 teaspoons dried basil
    1 teaspoon cayanne pepper
    1 pound cooked medium shrimp, peeled and deveined
    2 cups cooked brown rice



Directions


1. In a 5 quart slow cooker, combine Polish sausage, chicken, beef broth, diced tomatoes, celery, tomato paste and spices into the crock pot.

2. Cover and cook on low for 6-7 hours or until chicken is cooked through.

3. Stir in cooked shrimp and rice and cook on low for another 15-20 minutes until heated through.
Nutritional Breakdown


YUM!! Enjoy!

Saturday, September 17, 2011

Simple Saturday!

I am having a great time with my sister!! Last night we stayed up giggling until midnight after watching a bunch of X-files episodes. When we were kids our mom said that we absolutely COULD NOT stay up and watch X-files. So what did we do? Yeah, of course we did! And we would scare the living crap out of ourselves and end up having to sleep in the same room so no aliens or monsters or ghosts or wierd biological anomalies would get us!!! Now that we're older, the X-files still scares the crap out of us...but we love it!!


Last night we went out to dinner and I had the most delicious Portabella Mushroom sandwich. It was delicious and not too bad on the calories! I did sneak a few fries...and I did have a beer...but it was a very rare occasion for me. I ate very light that morning and afternoon and I tracked every bite of food...and I still met my goals for the day! I didn't go over on anything! So that was a big success for me!!

This morning I got up and ate my Jenny Craig Apples & Cinnoman Waffles. I made my sister some lowfat waffles with veggie sausage and she loved it! We're hanging out, more X-files to come...and I'm making a grilled veggie/chicken salad that I made for my mom the other night that was to die for!!

Today's recipe is Italian in honor of la familia! I have to say that I am obsessed with Dreamfields pasta. It is low carb but doesn't taste awful! It has delicious taste, the texture is amazing--no one can even tell it's low carb, I swear! And they cook up and hold up so well!

So without further ado...

Lo Carb Lasagna
Serves: 12

Ingredients



    12 sheets of Dreamfields lasanga pasta
    2 clove garlic, minced
    2 cup chopped onion
    2 cup carrots chopped
    3 cup sliced mushrooms
    1/2 teaspoon ground black pepper
    1 container (15 ounces) part-skim ricotta cheese
    3 cups shredded mozzarella cheese
    1/2 cup grated Parmesan cheese
    4 cups marinara sauce



Directions


Preparation:

1. Preheat oven to 375 degrees F.
2. Spray 13x9x3 baking dish with non-stick cooking spray.


Directions:
1. Prepare lasagna according to package directions. Drain and rinse in cold water; drain well.
2. Heat a large skilled at medium-high heat and add nonstick cooking spray; sauté garlic, onion, carrots and mushrooms until tender, about 5 minutes; remove from heat.

To Assemble:
1. Spread 1 cup of marinara sauce on bottom of baking dish.
2. Layer 4 lasagna noodles, 1/3 of ricotta cheese, 1/2 cup veg mixture, 1 cup marinara sauce, 1 cup mozzarella cheese.
3. Layer 4 lasagna noodles, 1/3 of ricotta cheese, 1 1/2 cups marinara sauce.
4. Layer remaining lasagna noodles, ricotta cheese,veg mixture, marinara sauce, mozzarella cheese and Parmesan cheese.
5. Cover pan with tin foil and bake for 45-50 minutes. Remove tin foil and bake another 10-15 minutes. Let stand for at least 10 minutes before cutting.
Nutritional Breakdown
Have a wonderful Saturday all!

Friday, September 16, 2011

I won! I won! I won!


Taryn who writes Fat Girl in a Skinny World and who is totally awesome had passed this award my way!! She is always there to listen to me whine like a baby and freak out before weigh in day! I would give it back to her in a heartbeat because she is beloved to me! However... I think that's cheating. "Liebster" means "favorite" or "beloved" in German. The award is to do a shout out to us bloggers with under 200 followers.

I have 32 AWESOME followers, I <3 all of you!

So I am giving this award to 5 people...

DRUMROLL PLEASE

One of my Jenny Craig buddies and a HUGE support and success, No Thanks to Cake. This girl is kick ass. No lie!!!!!!!!!!!!

Fat in Suburbia is another one of my Jenny Craig buddies who is awesome. She has an awesome new blog design and is doing great! WOO!

Donna over at Random Rants & Rambles is great too. She posts funny pictures that cause me to nearly spray skim milk out of my nose!!

Skinny Wishing's Amber looks INCREDIBLE and she is such a success story!!! She motivates me to keep going!

And last BUT NOT LEAST Monique over at Scrubs and Squash who is a nursing student and an awesome blogger! I love reading her blog!

Go forth and pass the LOVE! I adore all of my readers, thank you for motivating me and sticking by me through thick and soon-to-be-thin!

XOXO
Katelyn

NSV FRIDAY!

TGIF!

I'm home on my lunch break. Had a delicious broccoli and cheese stuffed potato from Jenny Craig with some extra steamfresh broccoli on top. YUM! Loved it with some hot sauce...mmm. I still have three more visits this afternoon and afterward I will be going to pick up my sister. We have a lovely weekend planned! Thai food tonight (Drunken noodles with tofu and vegetable (extra broccoli), thai spicy = my favorite food of all time) which I have not had since before I started Jenny Craig. I think it's been five months...I already worked the calories into my plan. You know, it's not as bad as I thought!! Especially since I do the tofu and veggies!

Then we will watch some X-files and hanging out! Maybe a walk in this beautiful fall weather! I looove when it's chilly and clear like this, it is my favorite.

Big NVS today that I needed to share. I went into my closet today to look for a pair of pants to wear...now my black pants I could not wear before because they wouldn't even close. It has been over a year since I could even squeeze into them. Well I decided just for shits and giggles, I would try them on...

THEY FIT!

Not only did they fit...THEY ARE TOO BIG!!!!!!!!!!!! I can't believe it! My FAVORITE pair of black pants...that I couldn't even zip up or if I could, I had a huge muffin top, are too big! WOOHOO!

I am so excited!!!

Today's recipe is one of my FAVORITE breakfasts and/or snacks and this is a really great calorie level for either! :D

Banana Nut Bread
Servings: 1 Slice (One loaf = 10 Slices)

Ingredients


    1 c whole wheat flour
    1/2 c oat bran
    1/4 tsp salt
    1/2 tsp baking soda
    1/4 tsp baking powder
    1 tbsp cinnamon
    1/2 c packed brown sugar
    1/2 c apple sauce
    2 eggs, lightly beaten
    2 ripe bananas, mashed
    1/2 c walnuts, chopped

    Nonstick Cooking Spray



Directions


1) Use a loaf pan, sprayed liberally with nonstick cooking spray. Preheat oven to 350
2) Combine dry ingredients, flour, oat bran, baking soda & baking powder, cinnoman.
3) Combine brown sugar and applesauce, stir until blended. Then add eggs one at a time until combined.
4) Fold in dry ingredients until incorporated.
5) Put into loaf pan and bake for 50-60 minutes or until knife comes out clean.
6) Cool approx 20-30 minutes before removing to a wire rack to finish cooling.
Nutritional Breakdown
Mmmmmmmm delicious!

Thursday, September 15, 2011

Craaaazy Day

Today was soooo long. I had several admissions and a recertification which take about 1-2 hours each, then a crazy run around with doctors. Bleh. I am exhausted. Friday is going to be another long day...I cannot WAIT for the weekend!!!

Anyway since today is a crazy one, I am going to do another delicious crock pot recipe! YUM!

Lovin' the cool down. Last night we had explosive thunderstorms the likes of which I have never seen. I'm talking lightning every second, thunderboomers that were shaking my house and the sky sounding like it was cracking and falling down. WOW. It woke me up out of a dead sleep and I watched a bit of its beauty...at 2am.

How am I still going? I don't know.

Anyway, ENJOY! Today's recipe!

Cajun Chicken and Rice
Servings: 4

Ingredients



    3 skinless, boneless chicken breast halves
    Creole-style seasoning to taste
    1 (14.5 ounce) can low sodium stewed tomatoes (with liquid)
    1 stalk celery, diced
    1 green bell pepper, diced
    3 cloves garlic, minced
    1 onion, diced
    1 can mushrooms, drained
    1 fresh jalapeno pepper, seeded and chopped

    Serve over 1/2 cup cooked brown rice per serving.



Directions


1. Place chicken breasts a 4 quart slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.

2. Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.

3. Cook rice according to package directions. 1/2 cup brown rice per serving! (INCLUDED IN NUTRITIONAL BREAKDOWN)

Nutritional Breakdown

Enjoy!

Wednesday, September 14, 2011

Holy Moly Weigh in Wednesday!!!

Well as we all know...I kind of had a bad weigh in last week. And I was kind of upset about it...but the one thing that I said to myself is that I am not going to let a few potholes in the road ruin my trip. :D

So I was pretty good this week. I ate on plan 95% of the time except that one wierd Sunday where I ended up making some pretty bad choices. Probably because my period is back again...yes, again. I had it for a solid 2 months, then it went away...and now it's back with a venegence. I feel like utter crap...and I really should go to the doctor...but as many of you know, nurses are the worst patients in the world. I already know what's wrong with me...why do I need to pay an expensive copay for them to tell me the same thing? Bleh. If it stays this bad, I will go. Otherwise, I'll live. What doesn't kill us makes us stronger???

So... now the results of my weigh in...

I LOST 4.2 POUNDS!!! That brings me to 283 even! WOW! Down a total of 27 pounds...and I feel fantastic (other than the cramps and bloating and general PMS). I'm very happy and excited!

In other news, the new food came into Jenny Craig today and I am a sucker for trying new things. This morning I had the apple cinnoman waffles and sausage! It was VERY good! I decided though it needs more cinnamon, so when I make it next time (I ordered 3) I am going to add some myself. The apples are very tender and delicious, the sausage actually tasted really good to me too! Like I said, I am a total sucker for all things Fall. Apples, pumpkins, the crisp smell of leaves, WAHOO!

So for today's recipe I decided to share my delicious low fat/calorie version of one of my favorite fall treats!


Apple Crisp
Makes: 8 Servings

Ingredients


    3 medium granny smith apples (or other tart, firm apple)
    1 tsp cinnamon
    2 Tbsp Splenda for Baking
    2 Tbsp all purpose flour

    Topping:
    1 cup quick cooking oats
    1 tsp vanilla extract
    1/2 tsp cinnamon
    1/4 cup Splenda Brown Sugar Blend
    2 Tbsp unsalted butter



Directions


1. Preheat oven to 325. Combine apples, cinnamon, splenda and all purpose flour. Spread mixture into a 9x9 baking dish.

2. In a small bowl mix topping ingredients, mixing with a fork until crumbly. It is okay if there are bits of butter left visible, that's okay, they will melt!

3. Bake approximately 25-30 minutes until top is browned and apples are soft.
Nutritional Breakdown
 

Tuesday, September 13, 2011

Terrible Tuesday

Today I'm being forced to go to a stupid seminar on a BOOK I DIDN'T EVEN READ. I was told by my supervisor that they wanted me to go in place of the marketing person in my office who decided she didn't want to go. Uh what? You think I do? Do I really need to listen to a lecture about dementia when I can go out and listen to dementia ramblings any time?

So today is a long freaking day...

Why not make up for it with a DELICIOUS recipe. It is SOOO good. This is definitely one for entertaining a crowd. It's higher in sodium than most of my recipes and it's good for a once in a while sodium splurge!

Spicy Stuffed Chicken
Servings: 6

Ingredients




    6 (4oz) skinless, boneless chicken breast halves pounded to 1/4 inch thickness
    1 (16 ounce) bottle Fat free Italian dressing
    3 fresh jalapeno peppers, halved lengthwise and seeded
    3oz fat free cream cheese, softened
    6 slices turkey bacon



Directions


1. Place chicken breasts in a plastic bag with bottle of italian dressing, marinate overnight (minimum 2 hours)

2. Preheat the grill for high heat. Or if using your oven, 400 degrees.

3. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of turkey bacon. Secure with toothpicks.

4. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear. OR bake at 400 for approximately 25 minutes until juices run clear and bacon is brown.

Nutritional Breakdown

Weigh in tomorrow...praying for a loss!

Monday, September 12, 2011

Monday, Monday

Yesterday was not the best day for eating on my part...and I can't even tell you why.

I went out to lunch with my dad and I got a salad and some pasta, only ate about 1/4 of it and brought it home. That wasn't so bad. But then later on I finished the rest of my pasta, ate a 100 calorie pack of popcorn, and eventually ended up eating a bowl of cereal with skim milk. I felt starving...and I made bad choices. I am accountable to myself and to you guys!

Luckily I am back on track today! Eating healthy, exercise...I'm being a good girl.

My recipe of the day is a delicious lower calorie beef and broccoli! I loove Chinese food...and this one is great!

Beef and Broccoli
Serves: 4

Ingredients




    1/4 cup all-purpose flour
    1 (10.5 ounce) can low sodium beef broth
    2 tablespoons lite soy sauce
    1 pound boneless round steak, cut into bite size pieces
    1/4 teaspoon chopped fresh ginger root
    3 cloves garlic, minced
    4 cups chopped fresh broccoli



Directions


1. In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until flour is dissolved.

2. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens

3. Cook rice according to package directions. Serve broccoli and beef over 1/2 cup rice. (Nutritional Breakdown INCLUDES 1/2 cup brown rice with this meal)
 Nutritional Breakdown
Let's not compare it to restaurant beef and broccoli...I don't want to know.
Enjoy!

Sunday, September 11, 2011

We Will Never Forget - 9/11/11

Ten years ago on this day, the lives of America and the world changed forever. I will never forget where I was the day of the attacks. It seemed like a normal, crisp September morning; I remember there being a slight chill of fall in the air. At the time, I was in middle school and I had many things on my mind: boys, my outfit, and what friends I had study hall with. I was not thinking of the ramifications of a terrorist attack or politicial stife or religious extremism. I couldn't tell you where Iraq was on a map...nor could I pronounce Afghanistan.

I was in my theatre arts class that day...I remember we had been particularly silly. Suddenly the principal came over the loudspeaker informing us that there would be notes going home to our parents, a representative would be coming down to pass them out. We needed to stay in our classrooms until told otherwise. The planes had crashed into the towers in the morning, followed by a plane crashing outside the pentagon, but it was near to 2pm in the afternoon before we were told. One of the girls in my class' fathers was on a business trip and was visiting the World Trade Center. I remember how scared and confused I was: Who would do something like this!?

Being in Connecticut, which is where I live, New York City is not far away. Black clouds of dust floated over the sun and over our cities for weeks. I was scared...and my brother who was very young at the time, had horrible nightmares. In fact, all of it seemed like a horrible nightmare. I went to prayer circles and vigils as we waited...a week...then thirteen days (the longest that a person could've survived in the rubble)...then a month. Now it has been ten whole years, and I know that I'll never forget. Today I send my prayers and love to the victims' families and friends, I give thanks for those who survived and were spared, and I hope for a future when violence and terror is gone from the world and peace reigns.

No matter what, I will never forget.

In honor of the victims of 9/11, my recipe today is a patriotic trifle, filled with yummy fruit and American colors!



Patriotic Trifle
Makes: 14 Servings

Ingredients


    1 package (3 ounces) berry blue gelatin
    1 package (3 ounces) sugar free strawberry gelatin
    2 cups boiling water
    1 cup cold water
    1 carton (8 ounces ) cool whip free, thawed, divided
    1 pint fresh blueberries
    1 quart fresh strawberries, quartered
    4 tsp. Splenda (or to taste)
    1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes



Directions


1. In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.

2. Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. The rest add to a large bowl and add splenda and stir, allow berries approx 1 hour to soak up some sweetness.

3. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, half of the fruit mixture and approx 1/2 of a container of Cool Whip Free.

4. Top with blue gelatin and remaining cake cubes, . Garnish with reserved berries and remaining whipped topping. Serve immediately.
Nutritional Breakdown
 
Enjoy! I'll be spending the day with my dad. I hope you all have a great rest of the weekend!