Sunday, November 27, 2011

Recipe: Mexican Lasagna

Mexican Lasagna
Serves 8
7 Points+ per Serving

2 Tbsp taco seasoning
1 lb ground beef, cooked
1 ½ cups tomato sauce
16 oz salsa
1 cup fat free cottage cheese
1 egg (or ¾ cup egg substitute)
6 flour tortillas, torn into ½” pieces
6 oz shredded Monterey Jack cheese
2 oz shredded fat free Cheddar
2 oz shredded fat free Mozzarella

Simmer first four ingredients for 10 minutes.
Combine cottage cheese and egg and set aside. Combine remaning cheeses in a separate bowl.

In a 9x13 pan sprayed with PAM,  layer as follows:
½ meat mixture
½ tortillas
½ cottage cheese
½ cheese blend
Repeat Layers

Bake at 350 for 20-25 minutes.

Saturday, November 26, 2011

Recipe: Hawaiian Chicken

6 servings- 7 Points+
4 servings- 10 Points +

1 8 oz can pineapple chunks in heavy syrup
2 lbs boneless skinless chicken breast, uncooked
2 Tbsp vegetable oil
1 can chicken broth
¼ cup vinegar
2 Tbsp brown sugar
2 tsp soy sauce
1 large clove garlic, minced
1 medium green bell pepper, cut into squares
3 Tbsp corn starch
¼ cup water

Drain pineapple chunks, reserving syrup; set aside.

In skillet brown chicken in oil, pour off fat.

Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover and cook over low heat for 40 minutes.

Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally.

Combine cornstarch and water, gradually stir into sauce. Cook, stirring until thickened.

Friday, November 18, 2011

Let Go of "Perfect"

So you have decided you want to lose weight. The next question is how much do you want to lose? For some this isn't an easy answer. Some may pick the weight they were when they got married.  Or maybe the weight listed on your drivers license (because we all lie :o). Or do you go a more techinical route and use your BMI (body mass index) as a guideline? Whatever method you use, just be sure you are setting a goal for yoursel that is realistic. We would all love to look like we did when we were 18, but is that realistic? Probably not. So before you pinpoint the exact place you want to be, consider at what weight would allow you to look and feel healthier, as well as a number that you can live with emotionally.

The best way to start is to choose small goals so you aren't feeling overwhelmed or discouraged. Aim to lose 5-10% of your weight for your first goal. Or you may even want to go smaller and set goals for every five pounds. By choosing a number that isn't too far out of reach your less likely to get discouraged and to stick with it. Losing just 10% of your weight will reap alot of health benefits including decreased risk of type 2 diabetes and heart disease.

Another way to determine what your goal should be is also to consider the lowest weight you've been able to maintain for a substaintial period of time.However, the further you are in years from that pivotal age, the less realistic that goal could be.

People typically lose lean muscle mass as they age and that loss causes a decrease in metabolic rate. You may  need to reevaluate your target number because what was realistic when you were 25 may not be so at age 35.

Here are a few things you will need to evaluate when determining the best weight for you.

*Your age- as you get older the metabolism slows down making it harder to lose weight
* Your height- Use these figures to calculate your BMI.
* Your lifestyle- Before setting a goal determine at what extent you can increase your physical activity.  As     well as the dietary changes you can stick with.
* If you have a weight related health problem ask your doctor how much you should try to lose to improve your health.

Of course comfort is the key. Set a goal that is somewhat flexible, because you may not realize what a comfortable weight is until you reach it. Once you reach your target, you can always adjust your goal of where you want to be.

Wednesday, November 16, 2011


There are days (ok alot of days) that I gripe and moan about life and all of the "horrible" things going on. There are days that I feel like I would rather be anyone but me. Then something happens or a thought crosses my mind to make me realize how grateful I should be for what I have been blessed with instead of bitching about what I don't. There are so many things to be thankful for. No matter how bad we think we have it, we need to remember that it can always be worse. So here is a list of what I am thankful for, what about you?

* I may not love my job or the 2 hour (each way) commute that I have every day, but I am thankful that I have a job, and one that pays pretty decent.

* I may not have the best house to live in, or be where I want to be. But I have a roof over my head and a place to call home.

* I may try to find every excuse in the book for not exercising, but I am thankful that I have two legs that are in perfect working condition so that I can get up and move.

* I may not have the body that I would like to have, but I am thankful that I am healthy. And with hard work I can change the way it looks, while using those two good legs and feet.

*I would love to be able to be a mom in the very near future, but if that isn't whats in store for me, then I am still thankful for the loving family that I already have.

Lastly but not least, I am thankful for all my wonderful friends!

Sunday, November 13, 2011

Cream Cheese Crockpot Chicken
Points+ 7

1 ½ lbs uncooked boneless, skinless chicken breasts
15 oz can black beans, drained
15 oz can yellow corn, drained
16 oz salsa
8 oz Fat Free Cream Cheese*

Put frozen chicken in crockpot, cover with can of drained beans, and corn and jar of salsa. Cook on high 4-5 hours or until chicken is cooked. Place block of cream cheese on top and cook for an additional half hour. Makes six servings.

*If regular cream cheese is used points are 8 per serving
 Light cream cheese points are 7 per serving.

Wednesday, November 2, 2011

Crockpot Chicken Chili
Points Plus+ 4 Per Serving


Non-stick cooking spray
(12 oz) boneless, skinless chicken breasts, diced
1 (1.5 oz) envelope chili seasoning
1 (28 oz) can diced tomatoes with liquid
1 (15.25 oz) can whole kernel corn, drained
1 (15.25 oz) can kidney or red beans, drained
1 green bell pepper, chopped
1 onion, chopped
1/2 cup salsa
1 cup water

1. In a skillet cook chicken just until seared.

2. Spray crock pot with non-stick cooking spray.
Add chicken and all other ingredients to crock pot and mix well.

3. Cover and cook on LOW 6 to 8 hours.

Yield: 8 servings
Serving Size: 1-1/2 cups per serving.

Weight Watchers PointsPlus+ = 4 per serving.

Nutrition Information:
Calories 160.4, Carbs 23.6 g, Fat 1.9 g, Fiber 5.6 g, Protein 14.3