Behind on the Weight Watchers Wednesday, Apr 29 2009 

So I have slacked off on Week #12 and #13.  Little recap:

Week 12 was a 0.4 lb loss.  I was a bit disappointed as 0.5 to 2 lbs in “normal”.  But a loss is a loss.  So I moved on.

Week 13 was a 2.2 lb loss! This brings me to 13.2 lbs lost since I joined Weight Watchers at the beginning of Feb!  My average is only 1.2 lbs a week, but I have had steady losses.  That is better than nothing. 

So this week should be interesting.  I went over my points this weekend…..badly.  I have not really worked out this week.  I think I needed a small workout break.  Hopefully I will not be as happy with the scale on Thursday and that will kick my rear into gear.

Oh, and I have food pics, I hope to get that caught up this weekend.

Advertisements

Peeps! Monday, Apr 13 2009 

I loved the homemade marshmallows I made last Christmas. I swore of bagged marshmallows forever! So when a friend made homemade peeps for her daughter I had to give it a try!

dsc03917

So a couple look like they have broken necks.  This is my first time!  I should have added eyes, but was lazy.  Even though they looked a little funny they were awesome!  Much better than Peeps!  I had family members love these who actually don’t like Peeps.  I will try again next year to see if I can get them to look more normal!!

 

dsc03910

 

dsc03913

 

 

Corbin and Eleanor enjoyed the process as well!

Door to Door Organics Monday, Apr 13 2009 

I found out about this website from a friend and decided to try it.  We went with the medium mixed box for our first time around.  It was a lot of stuff!

dsc03899

Since we mainly cook from scratch this is really about the perfect size for us.  We are getting it bi-weekly right now.  We will see how much we have to supplement from the store.  The best part was that we were able to choose what came in the box.  On Sunday night they e-mailed the list for our box that would come on Friday.  I had already edited the account settings so we would never receive certain items we did not want (like we already have a rosemary plant, so I don’t ever need that).  Once the actual list came I still was allowed to substiute up to three items.  This week sage was on there, but we currently don’t need it so I switched for an avacado that I knew we could use.  Once I had this list I was able to find recipes that used the produce we were getting.  Here is our menu for the week:

Monday-BBQ chicken with grilled sweet potatoes (using the sweet potatoes, the others will become slightly mashed and fed to Eleanor)

Tuesday- Seared Salmon with avacado, shrimp, and mango (using the avacado and the mango)

Wednesday-Broiled Grapefruit (keeping it light as the next morning is weigh-in and trying something new with grapefruit as it is not my favorite.  Ben loves it though so it will get eaten regardless.  Him and Corbin ate one yesterday morning for breakfast)

Thurs-Roasted Cabbage Rolls (uses the cabbage, uses bacon from out meat CSA, uses the kales as well)

Friday- Lamb shanks with olives and capers (does not use anything from this box, but we have so much lamb from our meat CSA needed to start eating it!)

I am also going to make salads tonight for lunches using some of the items. 

The best part?  We only needed green onions and bananas as far as produce goes from the store this week.  We often spend $50-$75 a week on produce.  This box was $38.  I am also hoping to stretch the box 2 weeks.  That is a pretty good savings *and* we are eating organic.

Weight Watchers Week #11 Sunday, Apr 12 2009 

I am behind on this week.  It was a busy three day weekend!  At my weigh-in Thursday morning  I had lost 1 lb!  This put my out of the 170s and into the 160s!  I have lost over 10 lbs since staring WW at the beginning of Feb.  Of course I feel like I gained it all back with all the Easter festivities this weekend!  Back to working out tomorrow!    I still have the goal to be at 165 by the end of the month.  I can do it!

Thai Curry Vegetables Sunday, Apr 5 2009 

This is another recipe from the Weight Watchers website.  It is only 3 points per serving!  I wanted something light the night before my weekly weigh in.  This was perfect.  Ben actually made it while I worked out.  It was his first experience cokoing with tofu.  He grumbled that it is bad enough I make him eat tofu much less prepare it :-).  I enjoyed it, Ben thought it needed a bit more spice.  We will probably adjust that the next time we make it.  There was also a ton of leftovers, which I like.

dsc03856

 

-1 tbsp olive oil

-1 med red onion

-2 med garlic cloves

-2 tsp thai curry paste, red (I think we may do more next time)

-14oz light cocnut milk

-2 tsp fish sauce

-2 small sweet red peppers, cut into 1/2″ squares

-1/2 lb baby carrots (we chopped up regular ones)

-1/2lb snap peas cut inot 1″ pieces

-15 oz tofu cut into 1/2″ cubes

-2 tsp corn starch

-1/4 c water

-1/4 c basil

Instructions

  • In large, nonstick skillet heat olive oil. Cook onion and garlic until vegetables begin to brown, 1 to 2 minutes.
  • Mix curry paste with 2 tablespoons milk. Add paste mixture, remaining milk and fish sauce to skillet. Bring to a boil. Add peppers, carrots, green beans and tofu. Simmer until vegetables are tender, stirring occasionally, 15 to 20 minutes.
  • With slotted spoon remove vegetables; keep warm.
  • Mix cornstarch with water. Add to sauce. Bring to a boil, stirring until thickened. Mix with vegetables and basil; serve. Yields 3/4 cup per serving.

Cilantro-Lime Chicken with Avocado Salsa Sunday, Apr 5 2009 

dsc03855

This was very easy and very quick.  Perfect for a weeknight meal.  Both of us enjoyed it!

Yield

4 servings (serving size: 1 chicken breast half and about 1/4 cup salsa)

Ingredients

  • Chicken:
  • 2  tablespoons  minced fresh cilantro
  • 2 1/2  tablespoons  fresh lime juice
  • 1 1/2  tablespoons  olive oil (I used one tsp)
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 1/4  teaspoon  salt
  • Cooking spray
  • Salsa:
  • 1  cup  chopped plum tomato (about 2) (I used grape tomatoes)
  • 2  tablespoons  finely chopped onion
  • 2  teaspoons  fresh lime juice
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 1  avocado, peeled and finely chopped

Preparation

1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Nutritional Information

Calories:
289
Fat:
13.2g (sat 2.4g,mono 7.5g,poly 1.9g)
Protein:
35.6g
Carbohydrate:
6.6g
Fiber:
3.6g
Cholesterol:
94mg
Iron:
1.6mg
Sodium:
383mg

Cinnamon Mini Cupcakes Sunday, Apr 5 2009 

I have been itching to buy a mini muffin pan. We had a retirement party at work so I thought it was the perfect excuse to buy one!

dsc03809

I used this recipe.  It gave me 48 mini cupcakes with batter left over!  They were a hit. 

Cinnamon Cupcakes
Ingredients
For the cupcake:
1 Cup all-purpose flour
3/4 tsp baking powder
1 tsp ground cinnamon
1/8 tsp salt
1/2 Cup milk
4 Tbsp unsalted butter, at room temperature
2 large eggs
3/4 Cup plus 2 Tbsp sugar
1 tsp grated orange zest
1/2 tsp vanilla extract

For the frosting:
1/2 Cup unsalted butter, at room temperature
8 oz cream cheese, at room temperature
2-3 Cups powdered sugar, sifted
1 tsp vanilla extract
2 tsp ground cinnamon

Directions
Preheat the oven to 350 F. Line a cupcake pan with liners. Sift the flour, baking powder, cinnamon, and salt together in a small bowl. Stir milk and butter in a small saucepan over low heat just until the butter melts; set aside.

In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes. Beat in orange zest and vanilla. Add the flour mixture and beat until just blended. Divide batter evenly between cupcake liners. Bake until a tester inserted in the center comes out clean, the minis took about 13 minutes. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack and allow to cool completely.

To make the frosting, cream the butter and the cream cheese in the bowl of a stand mixer until smooth. Scrape down the sides of the bowl. Add the vanilla extract and cinnamon and mix until incorporated. Slowly add the powdered sugar, and keep adding until you reach the desired consistency and sweetness.

I did not let the icing harden and I should have.  They would have looked prettier.  I used my cookie press to ice them.

Shrimp Pad Thai Sunday, Apr 5 2009 

I should have known when the recipe called for ketchup that I was not going to like it.  Ketchup should never be in a recipe.  Never I tell you.

dsc03808

 

I also overcooked the egg.  We will not be making this one again.  I have not given up on pad thai, just this recipe.  Perhaps you ketchup lovers out there will like it. 

Serves 6

Ingredients

  • 8  ounces  wide rice stick noodles (Banh Pho)
  • 1/4  cup  ketchup
  • 2  tablespoons  sugar
  • 3  tablespoons  fish sauce
  • 1/2  teaspoon  crushed red pepper
  • 2  tablespoons  vegetable oil, divided
  • 1  pound  medium shrimp, peeled and deveined
  • 2  large eggs, lightly beaten
  • 1  cup  fresh bean sprouts
  • 3/4  cup  (1-inch) sliced green onions
  • 1  teaspoon  bottled minced garlic
  • 2  tablespoons  chopped unsalted, dry-roasted peanuts

Preparation

Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.

Combine ketchup, sugar, fish sauce, and pepper in a small bowl.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.

Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.

Nutritional Information

Calories:
343 (24% from fat)
Fat:
9.2g (sat 1.6g,mono 2.6g,poly 3.9g)
Protein:
21.3g
Carbohydrate:
42.4g
Fiber:
1.4g
Cholesterol:
186mg
Iron:
3mg
Sodium:
912mg
Calcium:
60mg

Weight Watchers Week 10 Friday, Apr 3 2009 

Down 2 lbs!  So I am down from the gain last week.  I am thisclose to the next decade.  Also, I have now lost 5% of my body weight for a total of 9.2 lbs.  My goal is to be to 165 by May 1.