Menu Plan Monday

Monday:  Leftover shredded pork burritos and edamame

Tuesday:  Smitten Kitchen’s huevos rancheros and black bean and lentil salad

Photo courtesy of Smitten Kitchen

Wednesday:  Leftover three bean turkey chili and cornbread

Thursday & Friday:  Away in NY for my sister’s wedding!


Check out Organizing Junkie for more menu’s!


Low Fat Blueberry Scones

Man, I am really procrastinating on my sisters slideshow (see previous post).  I watched almost two hours of Olympic rowing and made scones to get out of it.  Time to bite the bullet though now.  Well after I finish blogging 🙂

Speaking of biting….these are worthy of just that.  They are a-m-a-z-i-n-g!

For the recipe and step-by-step pictures head over to Mennonite Girls Can Cook!

WWP:  4

Servings:  10 medium size scones

Saturday Link-fest

I’ve had a lazy Saturday so far.  Slept in until 10, made breakfast, read some blogs, watched the US Women’s Volleyball team kick butt in the Olympics and threw in a load of laundry.

Now I’m sitting downstairs willing myself to finish the slide show I started for my sisters wedding next week.  It’s almost done.  Almost.  I just have to set music to it which is the most annoying part – by far.  I’m just sick of looking at it, so I thought I would do a little link-fest instead.  That’s much more fun.

Here are some things that have piqued my interest in the blog world as of late:

White Bean Cassoulet  – I have to make this.  I just have to.  Although, I’m afraid of how high in points it will be.  For now, I will just drool.  Lisa Garza, a contestant from The Next Food Network Star made this on the final day of the competition.  Did anyone catch it?  It looked amazing.  She didn’t win though.  No one I ever want to win actually does.   Oh and I have to have this apron.  If your going to cook french food you must dress the part.   Right?  Yeah, my DH didn’t buy it either. 

Check out the Sweet Potato, Quinoa and Black Bean bites over at Diet, Dessert and Dogs.  Weird flavor combination for me, but worth a try just for curiosity sake.

The Leftover Queen recently posted a recipe for Mozarella Stuffed Portabellasthat looks easy and delicious.  They will definitely make it into the meal plan next week.

Dani SpiesApple and Cheddar Egg Pizza looks too good to pass up!  Doesn’t that sound so good?  Lucky for me I have leftover apples around from making Apple Crisp Cake the other day. 

I want these too.  Aren’t they the perfect bowls for chili?  Three Bean Chili, perhaps?

Great blog post on Quinoa (pronounced Keen-Wah) over at Slim Shoppin’.

Free Weight Watchers Calculator!

Stephanie’s crock pot Chicken Cordon Blue looks really good and easily adaptable to WW friendly crowds.  She has committed to crock-pot something everyday for an entire year.  You wouldn’t believe some of the stuff she comes up with.  Head over to A Year of CrockPotting and check it out!

Finally, Pioneer Woman Ree inspired me to make one of my favorite dishes: Shredded Pork.  I have some bubbling away in the crockpot now.  She makes her’s a little different than mine (I like sweet, she likes spicy), but it still looks amazing.  I’ll be posting the recipe and pictures of mine later today.  While your over at Pioneer Woman don’t forget to enter in her latest cooking related contest.  She’s giving away knife sets!

Well, that’s enough procrastination for now.  The slideshow is calling!

Have a great Saturday!

Apple Crisp Cake

After making chili yesterday, I’ve been on a bit of a fall kick.  So today I decided to experiment with a few different recipes and came up with Apple Crisp Cake.  It’s divine.  Literally, straight from the Lord.

It makes 12 servings at 8pts a piece, which is a little hefty, but totally worth it.  Hey, what are flex points for anyway?  With that said, if you have any ideas on how to make it more figure friendly I want to hear them!  My brain was tired today.  Probably because I spent the first part of the morning grocery shopping at Super Wal-Mart.  That place can suck the life out of you faster than anything.  Ugh.

My plans for this dessert are to have a small piece after dinner (in additional to the tablespoon(s) fulls I had when it came out of the oven – HOT) and then get rid of it as fast as possible (i.e. give it away to a skinny unsuspecting friend).  It’s so good, it simply musn’t be left in the house.  I bet your wondering about that white stuff.  Well, yes that does make it more points, kinda.  It’s Blue Bunny Fat Free Sugar Free vanilla frozen yogurt  (click here for a printable coupon) and I had less than 1/4c. which isn’t even 1 pt!  I love you Blue Bunny.

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Honey, can I turn on the heat?

It’s freezing here today.  The thermostat has barely hit 65.  And, its raining.  In fact, I can’t remember the last time it didn’t rain.  Very unseasonable for this time of year. 

We’ve been traveling far more than I desire to this summer.  Off on vacation with the in-laws, picnics and bbq’s, local fairs, bridal showers in New York, and the latest – SOULFEST, a four day Christian music festival and camping excursion with 6 of our teens from youth group.   

I’m plum exhausted.

Next week is the last trip of the summer: New York again for my baby sister’s wedding.  The 8-hour trip gets longer every time.  Fly?  What a great idea, except the nearest airport is over 2 hours from my parents house.  Can you say boondocks?

Upon returning I plan to practice agoraphobia.   Hibernation will commence September 1st.  All joking aside I’m really looking forward to fall.  Back to schedules, cooler weather (although 65 is pretty cool), leaves, pumpkin spice candles, far less tourists (especially ones that go 10 miles below the speed limit in the left hand lane) and fall cooking (read: soup/stew/chili).

Are you ready for fall or are you clinging every last bit of summer?

I decided to take advantage of the weather and day off and cook me up some chili.  DH won’t touch the stuff seeing as how “everythings is all mixed together”.   Looks like chicken fingers for him tonight.

Three Bean Turkey Chili


Click below for the recipe and more pics!

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Cola Pork & Apple Slaw

Cola Pork & Apple Slaw

I’m doing this new thing with grocery shopping lately.  Usually I would go to the store for a big shop once every two weeks.  That worked OK except I have this big problem with keeping produce fresh.  We also waste SO much food because things always come up and meal plans go out the window.   So in order to correct these problems I’ve been going to the grocery store every other day on the way home from work and I pick up only what we need for the next few days.  Because the store is right on my way home I don’t waste gas and so far it’s worked out great!   Yesterday I stopped for the ingredients for Apple Slaw and Cola Pork.  Two new recipes I’m trying out.  And, may I say they both turned out amazing!

Click here for the printable version of:   Cola Pork

Click here for the printable version of:   Apple Slaw


Counting Carbs

I met with a nutritionist a few weeks ago to discuss the best diet I should be keeping to help deal with PCOS (I was diagnosed in late April, TMI?). My doctor had previously suggested the book “The Schwarzbein Principle“. I picked it up on the way home from the appointment (type A anyone?) and read it cover to cover during which my face contorted several times and my eyebrows sunk to dangerous levels above my eyes. The idea is good: eating “whole foods” instead of “processed foods”.  But its really strict, and also omits several of my food groups like: MILK!, CHEESE!, BREAD!, ALL PASTA!  I find that radical. It also suggested you eat several veggies I have never heard of ( Jew Ears???) and likely would not find at my local Hannaford.

So I made an appointment with a nice nutritionist named Judy. She too agreed that I’m eating too many processed foods and carbohydrates. So now I’m a countin’ carbs. It’s joyous.

It’s really shocking (well to me, anyway) how many carbohydrates are hiding in unsuspecting foods. 1/8c. of blueberries – 5 carbs! Crazy, right? 1 pear – 25carbs. This is madness!

Currently i’m researching WW friendly recipes that are “low carb” to share with all of you! Excited? They will probably be devoid of blueberries and pears. I’m mad at them right now.

Lastly, here is part of a great article from on reducing carbs. It’s helped me a lot these past few weeks.

1. Tell the waiter to hold the bread. At almost every restaurant, your meal starts with a basket of rolls, breads, and crackers made from white flour. If it’s not put on the table, you won’t eat any. Or, if you really need something to nibble on, ask if they have whole wheat varieties.

2. At Chinese restaurants, ask for brown rice, and limit how much you eat to one cup. In fact, some Chinese restaurants have started offering to swap a vegetable for the rice in their combo dinners, knowing that many people are on low-carb diets. At home, always cook brown rice instead of white. Brown rice hasn’t been processed and still has its high-fiber nutrients.

3. Instead of bread, use eggplant slices to make a delicious sandwich. I’m not a big eggplant fan, but I plan on trying this.

4. Wrap your food in lettuce leaves. Yes, skip the bun, tortillas, and bread slices and instead make a sandwich inside lettuce leaves.   This is not as bad as it sounds.  We had hamburgers last week and instead of a bun I just put mushrooms and a slice of light swiss on top.  The bun was not missed.

5. Buy old-fashioned snacks in kidsize bags. Truth is, pretzels, tortilla chips, potato chips, and cookies are mostly bad carbs, made primarily of refined flour, sugar, salt, and/or oil. You want to remove as many of these foods from your daily eating as you can. But if you can’t live without them, buy them in small bags–1 ounce is a typical “lunch box” size–and limit yourself to just one bag a day.

6. Break yourself of your old spaghetti habits. Almost everyone loves a big bowl of pasta, topped with a rich tomato sauce. The tomato sauce couldn’t be better for you; the spaghetti, however, is pure carbohydrate. While spaghetti is fine to eat every now and then, for those sensitive to carbs or wishing to cut back on their noodle intake, here are some alternatives to the usual spaghetti dinner:

  • Here’s the easiest choice: Switch to whole wheat pasta. It is denser than traditional pasta, with a firm, al dente texture similar to what you’d get in Italy.
  • Grill vegetables such as eggplant, zucchini, bell peppers, and onion and slice them into long, thin pieces. Mix up and pour your spaghetti sauce over the vegetables for a delicious and immensely healthy meal.
  • Substitute spaghetti squash for the pasta. Boil or microwave the squash until soft, then scoop out the seeds and pull the strands of squash from the shell with a fork.
  • Try healthy whole grains as a replacement for pasta. Spaghetti sauce goes better than you’d expect on brown rice, barley, chickpeas, and such.

7. Cut up 1-ounce portions of cheese and divvy up 1-ounce portions
of nuts into tiny snack bags. Now you have a handy snack at the ready.

8. Eat potatoes boiled with the skin on. The effect of potatoes on blood sugar depends on how the potatoes are prepared. No need to unspud yourself completely! Also, new potatoes tend to have fewer simple carbs than other types of potatoes.

9. Eat lightly of the new low-carb products. More than 1,000 low-carb products were introduced in 2003, but the FDA has yet to publish any guidelines as to what “low carb” really means. Instead, many new “low carb” foods are to carbcutting what “low fat” cookies were to fat-cutting: just a new way of pitching foods high in calories and low in nutrient value. In fact, Consumer Reports found that many packaged low-carb foods are actually higher in calories than their regular counterparts. For instance, a serving of Keto’s low-carb Rocky Road ice cream has 270 calories, almost double the calories found in many regular ice creams and twice as much fat.

10. Think lightly of the new net-carb measurements. Many of the low-carb weight-loss programs are trying to get their followers to use “net carbs” as the measurement of choice for the appropriateness of a carb food in their diet. This is a measurement of the “bad carbs” left in a food after you adjust for those carb ingredients that don’t immediately affect blood sugar. The folks at Atkins Nutritionals say the proper way to measure net carbs is to subtract fiber (as well as sugar alcohols and glycerin, when applicable) from the total carbs listed on the nutrition facts panel of a product. But that’s just their version, and that’s the problem. “Net carbs” is not a regulated or standardized measurement–manufacturers can define it how they want, and say what they want on product packaging. And there is no science to say that tracking net carbs offers any unique weight-loss benefit.