Asian noodle peanut salad Tuesday, Feb 24 2009 

Even Corbin liked this one!  Ben wished it had meat in it.  I thought it was just fine on it’s own.

2 med garlic cloves

2 tsp ginger root, minced

1 med bell pepper

1 med sweet red pepper

1/2 tsp pepper sauce

1 tbsp soy sauce

2 tbsp reduced fat peanut butter (we used PB2)

1 c chicken broth

8 oz uncooked soba noodles (ours were udon)

1. Cook noodles according to package. Drain.  Keep in foil to stay warm.

2. In a med bowl, whisk with chicken broth, peanut butter, soy sauce, hot pepper sauce; set aside.

3. Heat large non-stick skillet coated with olive oil cooking spray over med-high heat.  Add peppers, ginger, and garlic and saute for 2 minutes.  Add chicken broth mixture and cook for 2 min.  Transfer mixture to noodles and toss.

This was fast and easy.  I like fast and easy.


Weight Watchers Week 3 Tuesday, Feb 24 2009 

Lost exactly one pound!!  So a total of 3.8 lbs.  Not too bad considering I had a small gain last week.  I was concerned as a I used all of my points.  Every last one.  The weekly, the activity.  All of them.  35 points Friday night on gin and tonic. 

So my goal for this week?  8 activity points.  Considering last week I only got 4, this seems good.  I earned 3 tonight so I am on a roll. 

My goal for the month was to be down to 175.  So that is 1.2 pounds to lose this week.  We shall see…

Thai Roasted Tofu with Chili and Basil Tuesday, Feb 24 2009 



This is another Weight Watchers Recipie.  Even Ben liked it.  When Ben likes tofu you know it is good!!

2 c cooked brown rice

2 tbsp scallion

1/4c basil

2 tbsp teriyaki sauce

1 c uncooked string beans

1 small sweet red pepper

1/2 c shittake mushrooms (we used portobello, we had them on hand and I hate shittake)

1 oz green hot chili pepper

2 tsp minced garlic

2 tbsp ginger root

2 tsp olive oil

3 tbsp low sodium soy sauce

2 sprays cooking spray

1 lb extra firm tofu

1. Pre-heat oven to 425.  Place tofu slices on several layers of towels.  Top with a cookie sheet.  Place several heavy objects (like you kid’s massive book collection!) and press water out of tofu from 30 min.

2. Coat cookie sheet with spray.  Cut tofu into 9 cubes per slice.  Place on cookies sheet and brush with 1 tbl soy sauce.  Coat tofu with spray and place in oven.  Roast 25 min, remove from oven and set aside. 

3. Heat oil in non-stick pan over med-high heat.  Add ginger, garlic, and chili.  Cook until fragrant, about 15 seconds.  Add mushrooms, cook for 2-3 min.  Add peppers and string beans; increase heat to high and cook until veggies are cooked but crisp. 

4. Add remaining soy sauce, teriyaki sauce, basil, and roasted tofu.  Cook to warm through, about a min.  Garnish with scallions and basil.  Serve with rice. 

The tofu was crispy and very good!!

Chicken Curry with Squash Tuesday, Feb 24 2009 


This was on the menu for last Tuesday.  I had to work late for our conversion and had book club that night.  So Ben was stuck making this for me.  After he made it he looks to me and says “Aren’t you going to take a picture???  Why do you always take pictures when you cook and never when I cook”.  So here is Ben’s dish. 


This is from Food and Wine Magazine.  It says it makes 8 servings.  It lies.  I don’t know how many servings we actually got, but it was much more than 8.  We put some in the freezer as it reheats really well.  Perfect for lunches!

1/8 c canola oil

1 lg onion, finely chopped

2 lg cloves garlic, minced

2 tbl hot chilies with seeds, minced

2 tbl Maderas curry powder

1 1/2 tsp turmeric

5 c chicken broth

1/2 c coconut milk

2 lbs Yukon gold potatoes.peeld and cut 1 1/2″

1 lb cauliflower, cut into florets

2 yellow squash, cut into 1″ pieces

1 1/2 lb chicken breast

1. In dutch oven heat oil until simmering.  Add onion, garlic, ginger, and chilies.  Cook over med heat, stirring occassionally, until softened (about 5 min).  Stir in curry powder and turmeric and cook 2 min.  Add broth and coconut milk and simmer with salt and pepper.  Bring to boil and simmer for 5min.  Add potatoes and cook over medheat until tender.  Add cauliflower and squash, cover partially ond cook over med-low heat until veggies are tender, stirring occasionally.

2.Add chicken, season with S&P, cook until white throughout, about 5 min. 

It says to serve with rice but I don’t think it needs it. 

1 serving is 306 calories, 12 gm fat, 3.9 gm sat fat, 23 gm carb, 4.6 gm fiber.

Weight Watchers Week #2 Monday, Feb 16 2009 

Let’s recap the busy week I had.  Oy.

Monday- McCormick & Schmick

Wendsday-Made red velvet cupcakes

Thursday-at another red velvet cupcake

Friday- yet another cupcake and dinner at Bristol (mmm….lobster ravioli)

Saturday- Pizza and more of that damn red velvet.  And a bottle of wine.

Sunday- costco and the movies…no good can come of either one.

So why did I expect to lose weight at all?  I even went over my weekly points by 2.5.  If I had worked out more than twice this week maybe that would have not been the case.

The results?  +0.4

This knocks down my total weight loss to -2.8.


So my goals for the upcoming week?  Workout at least three times (baby steps), if we get nice enough weather then take the kids for a walk at least once, and don’t use all of my weekly points.

How I spent my Valentines Day Sunday, Feb 15 2009 

We took Corbin to see Bob the Builder


Eleanor and I before we left.


Bob the Builder was at the Municipal Auditoriam.  Most shows lately have been at the Sprint Center.  Which is new and  in the P&L district.  I prefer Municipal.


Municipal was built in the 1930s.  It is very art deco.  Words like “Gatsby” or “slipped out of the Bentley into the Algonquin” come to mind.  My grandma was actually from Kansas City (not my posh suburb on the Kansas side that she moved to right before my mother, 6 of 7, as born) back in it’s heyday.  I like seeing buildings that existed in her childhood.  Ask Ben, I love anything “vintagey”.

After that we came home and had a heart shaped meal.










Fun had by all!

Red velvet cupcakes Sunday, Feb 15 2009 




I signed up (again) to make cupcakes for Corbin’s Valentine’s Party at school.  Corbin picked out the yummy Valentine sprinkles to decorate them with.  I thought red velvet cake would be festive so I turned to my old standby, the Food Network website.  I had to choose the Paula Deen recipe.  That woman is pure evil.  These cupcakes were soo dense and soo good.


  • 2 cups sugar
  • 1/2 pound (2 sticks) butter, at room temperature
  • 2 eggs
  • 2 tablespoons cocoa powder
  • 2 ounces red food coloring
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 tablespoon vinegar

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

 I used frosting that I had in the freezer from our cinnamon rolls and Christmas.  The recipe came frommy Better Homes and Gardens cookbook.


8 oz cream cheese, softened

1/2 c butter, softened

2 tsp vanilla

5-6 c sugar

-In a lg mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on med speed until light anf fluffy.  Gradually beat in powdered sugar to reach speading consistancy.

I have found it is best to use the entire 6 cups.



The kids loved them!

The paper anniversary Thursday, Feb 12 2009 

Yesterday was Ben and I’s first anniversary.  We went to McCormick & Schmicks for dinner.  It was good, but I think I prefer M&S.   I did have some of the best oyters I have ever had!  I didn’t take the camera so there are no pictures until we got home that evening. 

My present from Ben!



My present for Ben



We brought out the top of the cake from our wedding.  Ben and I did not have any room for it!  So we let the kids have at it!  This was Eleanor’s first taste of cake. 





Pan-fried tilapia with white wine and capers Wednesday, Feb 11 2009 

I am rather shocked that I got the recipe of the Weight Watchers website.  The reason I am shocked is due to the fact that it was so stinkin good.  Even Ben liked it, and he does not really care for fish.  It was also only 5 points.  Not too shabby.  5 points and I got to have a butter sauce.  Life is good.



1/4 cup dry white wine

1/4 cup tomatoes, seeded and chopped

2 tbsp fresh lemon juice

2 tbsp capers, drained

1 minced garlic clove

1/2 tsp dried basil

4 pieces of tilapa 6 oz each

1/2 tsp table salt

1/4 tsp black pepper

1/4 cup flour

cooking spray

1 tbsp olive oil

2 tbsp light butter

2 tbsp parsley

– combine first 6 ingredients, stirring well with a whisk, set aside.

-sprinkle fillets with salt and pepper.  Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.

-heat oil in a large nonstick skillet over med-high heat.  Add fillets, cook 3 min. Reduce heat to med; turn fillets, and cook 3 min or until fish flakes easily when tested with a fork.  Remove from pan.

-add wine mixture to pan, cook 30 seconds, stirring constantly.  Remove from heat, stir in butter until melted.  Spoon white wine mixture over fillets.  Sprinkle with parsley.


The only thing I would do differently is to add more tomatoes.  Otherwise, very good!!

And the results are… Monday, Feb 9 2009 

Down 3.2 lbs!
I think I need to stay off the scale in between weigh-ins.
But I need my money’s worth out of that $50 fancy scale? Right? Right!

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