Weight Watchers Week 9 Friday, Mar 27 2009 

A gain.  Up .4 lbs.  I am blaming my period.  Hopefully there is a decent loss next week.  I can’t blame my period every week!!


My favorite food Friday, Mar 27 2009 


My first date with Ben was a trick.  He tricked me.  I had no clue it was a date.  He had been in the Army for four years.  I had no clue he had even left Shawnee, much less spent the past four years in Louisiana as a Medic.  I found him on My Space and I thought we were two friends catching up.  I was wrong.  I found out that night that my friend from high school had liked me since I was 14.  I never knew.

So anyway, that was the first time I had sushi. Loved it.  Ben proposed at that same restaurant.  We registered for all the tools to make our own sushi.  Last Friday we finally used them.  We went to Whole Foods and bought fish.  I recommend them. Much cheaper than Dean & Delucca.


I used the rice cooker to make the rice.  It was very easy that way.  It was a bit gooey, but I love gooey carby goodness. 


This one has shrimp, tuna, avacado, and cucumber.  Regular maki roll.


This is the inside out roll (my fave) with salmon, tuna, wasabi (too much!) cucumber and avacado.

We bought too much fish and made too much rice!!  I think if we do this again without friends over to share we will buy one type of fish.  I was glad I did not buy all the fish I needed to make my favorite, the rainbow roll.

Biggest Loser “Fried” chicken Friday, Mar 27 2009 

I don’t like fried food, except Calamari.  But I love to buy the Tyson breaded chicken and bake it.  I figured this would be right up my alley.  I, not being a fan of fried foods, have never made fried chicken before.  OK, once in college friend tried to teach me.  Have not attempted since.

The dipping the chicken in the three dishes part was hard for me.  I will make these again at some point and hope to perfect it. 



I know. I know.  Looks gross.  I am learning.  They were actually really good.  Again, pretty high in points.

Serves 8

2 pounds chicken tenders
1 quart lowfat buttermilk
2 cups whole wheat breadcrumbs
1 cup cornstarch
2 teaspoons paprika
1 Tablespoon + 1 teaspoon organic seasoning Salt
1 tablespoon ground black pepper
Large pinch cayenne pepper
4 egg whites, beaten to very soft peaks
Pam cooking spray or olive oil


1. Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight.

2. Drain and blot with paper towels to remove excess buttermilk.

3. Meanwhile, preheat oven to 325 degrees Farenheit.

4. Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool.

5. Increase oven heat to 450 degrees Farenheit.

6. Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish – mix well.

7. Dredge drained and blotted chicken tenders in seasoned starch.

8. Next, coat dredged tenders thoroughly with beaten egg whites.

9. Last, dip tenders in toasted panko to fully coat.

10. Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired.

11. Bake for about 12 – 15 minutes or until outside is crispy and chicken is just cooked through and juicy.

For Eight Servings
Nutrient Analysis – per serving

Calories: 270
Fat calories: 40
Total Fat: 4g
Sat Fat: 1g
Chol: 65mg
Sodium: 210mg
Total Carb: 27g
Fiber: 2g
Sugars: 4g

Thai Salmon Sate Friday, Mar 27 2009 


I have a confession.  I watch the Biggest Loser. I, who was anti-reality tv for soo long.  Don’t get me wrong.  I would take a sitcom over it anyday. But still.  I can’t look away.  Then Rocco came to visit.  I was glued to the TV.  I had to go to the Biggest Loser site and pull the recipes.  This is one of them.  Soo good!  It is still pretty high in points.  Worth it though.

Serves 4

1 tablespoon sugar
juice of 2 limes
3 tablespoons peanut oil
2 medium cucumbers cut in half lengthwise and sliced into half moons (about 3 cups)
2 medium tomatoes, cut into large dice
1 bunch scalllons, thlnly cut on a diagonal
1/2 cup fresh cilantro, chopped
Salt and freshly ground pepper
4 8-ounce salmon fillets, each about 1/2 inches thick
1 1/2 cups saté sauce, or a good peanut sauce


1. Preheat grill/grill pan/broiler on high.

2.ln a medium bowl mix together sugar, lime juice and peanut oil. Add the cucumbers, tomatoes, scallions and cilantro and toss to combine. Season to taste with salt and pepper. Let the salad marinate while preparing the fish.

3. Evenly coat the salmon with a thin layer of the saté sauce. Season the fillets with salt and pepper. Grill until salmon is still slightly pink in the middle, About 3 minutes per side.

4. Serve the cucumber salad alongside the grilled salmon.


The cucumber salad was a perfect compliment.  This will be made again.

Weight Watchers Week #8 Thursday, Mar 19 2009 

I lost exactly 1 lb.  I was pretty happy considering I only got in two short workouts this week.  St Paddys day didn’t help….

I am able to wear some of my pre Eleanor fat pants and a couple of my larger bras!  It is nice to at least *start* to get into my normal clothes again.  I have a long road…

My goal is to get a workout in Sat and Sun to make up for this week and then on Monday go back to my normal routine.  I am also going to do my best to cut back on the drinking (****gasp****).  I really need to kick it into gear so I look better by summer.  If I keep that in mind I can do this!

I have a couple meals to blog, hopefully I can do that this weekend.  Ben and I are planning on making sushi tomorrow night. Wish us luck, this is our first time!

Weight Watcher’s Week 7 Friday, Mar 13 2009 

So I started my diet on Sept 1 last year.  By Dec I was down 15 lbs to 175.  I did not lose or gain over the holidays.  I was okay with that.  You read my blog, you know what I was baking.  So in Jan I tried to lose weight again.  Somehow I gained 5.  I was back up to 180.  That was when I joined Weight Watchers.   Let me put this into a bit of perspective for you.  The day I was induced with Corbin, with massive amounts of swelling, I weighed 188.  The day I found I was pregnant with Corbin I weighed126.   I tell you this to explain what I consider normal for me.  The day I found out I was pregnant with Eleanor I weighed 155.  I had gained 20 lbs the previous year while dating Ben.  We liked to eat the yummy Chinese at Pine and Bamboo a little too much.  We drank a little too much.  So I had just begun weight loss mode when I found out about Eleanor.  So I feel like I have been fat for waaay too long.  I don’t expect 126.  I am shooting for 135. 

So this brings me to today’s weigh in.  I was down 2 lb from last week to bring me to 173.4.  A total of 6.6 pounds in 7 weeks.  Since WW considers .5-2 lbs normal I am pretty happy with that.  So I am now the thinnest I have been since having Eleanor.


Oh, and the size 12 pants are getting big and the 10’s are starting to fit.  Considering the majority of my closet it 4-6 I have a ways to go….

The perfect Saturday night! Tuesday, Mar 10 2009 


I am old.  What you see before you is my Saturday night.  I was wicked excited about it.  Corbin was at his dad’s this weekend.  I had a girls night planned and Ben had a guys night.  My girls night got cancelled.  So I made better plans:-)



We went to Whole Foods and picked up remenants of different cheese.  We also bought sun dried tomatoes and caper berries.  I chopped them up and mized with goat cheese.  Yum! 



I have a magazine ripping issue.  Once Corbin was reading a toy catalog that came into the mail.  He suddenly ripped a page in half.  I got upset and asked him why he did that.  He looked at me, shocked, and said “I readin like you Mommy”. So I amass these recipes that need to me added to my book.  While watching 8 episodes of Big Love I did just that.






Magazines to catch up.  This weeks time, this months Alumni magazine for K-State.  My book for book club….which is the 19th and I still have over half to go.  It is not doing it for me.



But of course I was not completely alone.  She like Big Love as well.  And the remote.  The remote is very chewable.

Spicy Asian Noodles with Chicken Tuesday, Mar 10 2009 



This was super easy to make and really good!  We got a 5 lb chicken this weekend from our CSA.  I roasted that Saturday night and am using it quite a bit this week.  I pulled this from this month’s issue of Cooking Light.  Tasted good and will make great leftovers.  Ben and I both loved it.  Perfect comfort food on a rainy night.


  • 1  tablespoon  dark sesame oil
  • 1  tablespoon  grated peeled fresh ginger
  • 2  garlic cloves, minced
  • 2  cups  chopped roasted skinless, boneless chicken breasts
  • 1/2  cup  chopped green onions
  • 1/4  cup  chopped fresh cilantro
  • 3  tablespoons  low-sodium soy sauce
  • 2  tablespoons  rice vinegar
  • 2  tablespoons  hoisin sauce
  • 2  teaspoons  sambal oelek (we just made a chili paste as this was not at whole foods and Ben did not feel like a trip to find it)
  • 1  (6.75-ounce) package thin rice sticks (we used hokkien noodles)
  • 2  tablespoons  chopped dry-roasted peanuts


1. Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).

2. Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

Took about ten minutes to make!

Sausage Bruschetta Tuesday, Mar 10 2009 


We joined a meat CSA a few months back.  One of the meats that came last month was ground pork sausage.  I don’t really eat a lot of pork.  So I was hard pressed to figure out what to make.  A quick google search gave me this.  It was a little more fattening than I usually do for dinner, but pretty good.


6 hot sausage, raw, diced as small as you can cut (we, of course, used ground pork sausage.  I am sure Polish Sausage would be good as well)

1 lg baguette (we used whole grain)

2 cloves garlic, diced

1/2 bunch diced green onion

2 tbsp olive oil

1 roasted red pepper, finely diced

1 tbsp red wine vinegar

s& p to taste

1 sprig fresh thyme

2 tomatos, large, diced

1 c red wine (ours was a Cupcake wine, Cab I think)

1 pint fresh raspberries

1 tsp chipolte paste

Fresh parmesan


1. dice veggies and sausage

2.Heat pot with oil, med

3. Add sausage and brown

4.Add garlic and veggies, saute for 2 min.

5.Add vinegar, chipolte, red wine, thyme, s&p, raspberries, reduce heat and simmer 5 min.

6.Add tomatoes and simmer another 2min.

7.brush your cut baguette rounds with oil and toast to golden brown (I skipped this, just cooked and cut it).

8.Top baguette slices with the mixture, grate fresh cheese on top. 

The raspberries where a good mix with the heavy sausage.  I think if we make this again we will add fresh mozzarella.

I am not neglecting you Monday, Mar 9 2009 

I have pics I still need to blog. I have not updated my WW progress in a while either. I have been anti-blog lately. I will be back, I promise. Probably tomorrow while I watch biggest loser.