Week 8

This week I am reporting a total weight loss of 33.4 pounds.

25 Feb-I wanted to make Alice Springs Chicken but wanted to change it up. I had one box of Kraft macaroni and cheese in the back of the pantry and a new recipe was born. I cooked the 1-pound chicken breast as per usual, browned 150 grams chopped bacon and 8 ounces sliced mushrooms. I made the Mac N Cheese according to directions (with ICBINB and skim milk) then stirred in 1/4 cup Dijon mustard, 1 teaspoon lemon juice and 1/4 cup agave syrup. I like this better than the Alice Springs Chicken!

24 Feb-I had a bottle of Punjabi Butter Chicken sauce and a bottle of Tikka Masala sauce. I cooked 1 pound chicken breast and put half in each sauce. I served these with the frozen naan I had made, plus two cans of green beans and basmati rice. It made five servings.

23 Feb-I wanted to use some of those frozen meatballs in the freezer, so I found the linked recipe. I used butternut squash perogies from the freezer and low-fat mozzarella, bottled marinara and added 2 ounced low-fat cream cheese stirred into the sauce to cut the acidity.

22 Feb-I found a rib eye steak in the freezer and decided to make Cheese steaks with it. I sliced it thinly and stir fried it in a bit of oil with bell peppers and onion. I put it in a soft pita and topped with a slice of low-fat provolone cheese before microwaving it for 20 seconds. The Papa Pita bread was perfect for this!

21 Feb-I bought gyro meat from Winco. The brand name is Opaa! It isn’t the best meat I’ve ever had but it is easy to figure the calories for and fully cooked, so I just heat it and serve. I am using the ultra soft Papa Pita bread (4 g fiber) and sliced a roma tomato and romain lettuce and onion. For the sauce, I used this Tzatzki recipe.

20 Feb-One of my favorites tonight, chile relleno burrito. This is so delicious and filling.

19 Feb-When I saw this recipe on Niteshkumar’s site, SABKI MAGGI, I knew I wanted to make it. I followed the recipe pretty closely, though I used PB2 powdered peanut butter. It was interesting and very filling.

25 Feb 2018 Protein Bar  Cheeseburger Calzone  Alice Springs Chicken Mac N CheeseAliceSpringsMacNCheese.jpg
24 Feb 2018 Protein Bar  Cheese and Arugula Pita  Indian Feast
23 Feb 2018 Protein Bar Ham Stuffing Casserole  Meatball Ravioli CasseroleMeatballsRavioliCasserole.jpg
22 Feb 2018 Protein Bar  Swedish Meatballs  Cheese Steak PitaCheesesteakPita.jpg
21 Feb 2018 Protein Bar  Vegetable Lasagna  Gyros SandwichGyroSandwich.jpg
20 Feb 2018 Protein Bar  Turkey Pie  Chile Relleno Burrito
19 Feb 2018 Protein Bar Walnut Casserole  Thai RamenThaiRamen.jpg

Check out all the recipes HERE.

Week 7

This week I am reporting a total weight loss of 33.4 pounds.

18 Feb-I had a can of crescents and found the linked recipe at Pillsbury.com. I made marinara from canned diced tomatoes using this recipe. (The fresh thyme and basil came from my aqua garden.)

17 Feb-I made Fundidos again, using frozen chicken chimichangas. I used  4 ounces each of low-fat sour cream and low-fat cream cheese and 1 tsp garlic powder stirred together and spread over the six frozen chimis, then sprinkled 1 cup low fat cheddar jack cheese on top before baking at 350 for 25 minutes. They were very well received, and even The Pickiest Eater I Know didn’t ask for anything to be left off.

16 Feb-I had bookmarked Colleen’s Barbecue Ranch Chicken Casserole when she first posted it. Instead of tomatoes and BBQ sauce, I used 1 can diced tomatoes, 1/2 c agave nectar, 1/3 c vinegar, 1 tsp liquid smoke, 1/2 tsp each of onion powder, garlic powder, and paprika. I only used 6 ounces of macaroni, 1/2 c fat-free ranch, and low fat cheddar jack cheese blend.

15 Feb-To use up the other stick of salami from the gift basket I went looking for a dinner recipe and found the link below. I couldn’t find ricotta salata, so I searched for a substitute and decided upon feta. I broke the crumbles into fine crumbs in my Magic Bullet blender. It was tasty, but the salami was a bit hard to chew. Cotto salami might have been a better choice.

14 Feb-We all agreed that Beef Wellington was what we wanted for Valentine’s Day dinner. Add some steamed asparagus on the side and dark chocolate drizzled strawberries for dessert and we are indulged.

13 Feb-I had a bunch of corn muffins that I wanted to use. I chopped 1/2 cup onions, chopped up 8 corn muffins, 6 all beef hot dogs and shredded 1 cup low fat cheddar jack cheese. This was all layered into a casserole with plenty of the cheese on the top. Then I beat 4 eggs and 1 cup half-n-half and poured it over the top. It baked 40 minutes at 350 degrees F. This made 6 servings. The sweetness of the cornbread stole the show. Everyone liked this, a few of us REALLY liked it, so this is a keeper. We also had steamed mixed frozen vegetables.

12 Feb-I found this recipe that uses popcorn shrimp. The picture on the site looks like the rolls were toasted, but I thought they were perfect as they were. These were so easy and tasted so good.

18 Feb 2018 Protein Bar  Turkey Enchiladas  Chicken Parmesan CrescentsChickenParmCrescent.jpg
17 Feb 2018 Protein Bar  Chicken Bacon Pizza  Fundido
16 Feb 2018 Protein Bar  Chinese Pork  Barbecue Ranch Chicken CasseroleChickenBBQRanchCasserole.jpg
15 Feb 2018 Protein Bar  Steak Souvlaki  Salami PastaSalamiPasta.jpg
14 Feb 2018 Protein Bar  Shrimp Sandwich  Beef WellingtonBeefWellington (2).jpgChocolateStrawberry.jpg
13 Feb 2018 Protein Bar  Beans and Ham  Corn Dog CasseroleCornDogCasserole (2).jpg
12 Feb 2018 Protein Bar  Pork Tacos  Shrimp Salad SandwichesShrimpSandwich.jpg

Check out all the recipes HERE.

Week 6

This week I am reporting a total weight loss of 34 pounds.

11 Feb-Andrea from Cooking With a Wallflower put quiche in my mind. So I grabbed my copy of The New York Times Cookbook and found Quiche Lorraine! How could I not make this classic? I used the basic pastry recipe from this same cookbook but used whole wheat pastry flour and butter-flavored Crisco. I did use low-fat Swiss cheese and half-n-half instead of cream. It is perfect for someone recovering from oral surgery too! It tasted fine, but whole wheat wasn’t a good choice, I think.

10 Feb-That bag of Bugles had to be used, so the chicken poppers were a good choice. Someone wanted honey mustard sauce to dip it in, but that would mask the cheesy filling.

9 Feb-I had a lot of pork filling to use up, so rather than freezing it and having it get lost, I decided to try it in the crescent roll bake that I usually make with ham slices. It was more difficult to handle, but still turned out fine. I think Someone just likes it because it is crescent rolls dipped in honey mustard sauce.

8 Feb-Oral surgery shaped tonight’s meal, easy to chew food. I had boneless pork chops and wanted to try to make really tasty slow cooker pork. After reading through numerous recipes, I decided to chop an onion, 2 carrots, garlic and put them in the bottom of the crockpot, place the chops on top and pour in 1 cup of chicken stock. I cooked it about 4 hours on low and then drained the juice and chopped it all in the food processor. We topped the tacos with lettuce, tomato, guacamole salsa, and sour cream. They turned out great (and easy to chew).

7 Feb-I had to trim the basil plant again and made a little pesto sauce. I found the linked recipe but cut it in half and used frozen mixed stir-fry vegetables, chicken breast cooked as usual and the pesto sauce that I made using the Arugula pesto recipe (1/4th recipe).

6 Feb-I made another batch of Macaroni Gratin. This is in keeping with my need to eat things I really like. It is as easy as making a white sauce, boiling macaroni, and topping with grated cheese and broiling for a few minutes. But it tastes really special.

5 Feb-I am starting this week right. Tonight we will have Italian Chicken. It is definitely one of my favorites. If making the nuggets is too much for your busy schedule, buy frozen, and canned mushrooms, throw it all in the casserole dish and bake it. It will still be great. The Pickiest Eater I Know left a helping of Meatball Sub Casserole in the fridge, so I had to have that for lunch, it was delicious!

11 Feb 2018 Protein Bar  Chicken Korma  Quiche LorraineQuicheLorraine.jpg
10 Feb 2018 Protein Bar  Pork Tacos  Chicken Jalapeno Poppers
9 Feb 2018 Protein Bar  Lasagna  Crispy Deli Rolls
8 Feb 2018 Protein Bar  Quick Pizza  Pork Soft Tacos
7 Feb 2018 Protein Bar  Swedish Meatballs  Pasta with Chicken and PestoChickenPest.jpg
6 Feb 2018 Protein Bar  Chicken Korma  German Macaroni GratinMacGratin.jpg
5 Feb 2018 Protein Bar Meatball Sub Casserole Italian Chicken

Check out all the recipes HERE.

Week 5

This week I am reporting a total weight loss of 32.4 pounds. (I have been sneaking snacks without reporting them. I need to make sure I am excited about the menu! I really have no wiggle room.)

4 Feb-Chili Dog Pie! Pillsbury caught me again. I used Mexican chorizo instead of ground beef making the spices unnecessary, and added 1/2 chopped onion,  1 cup (dry) cooked pintos beans, and made my own corn bread (amount calling for 1 egg) to which I added cheese. The salsa must have been very spicy, because I wasn’t expecting as much as there was.

3 Feb-Picky Eater and I threw this Meatball Sub Casserole together for dinner. Instead of store-bought biscuits, I used Todd Wilbur’s Popeye’s Biscuit Clone and used my pizza sauce for the jar of sauce.

2 Feb-The Pickiest Eater I Know and I got left home alone. So, what else would we have but Honey Walnut Shrimp, without the walnuts. It was as simple as throwing rice and water in the rice cooker, the shrimp into the oven and stirring the sauce ingredients together. We are both stuffed, and happy. I want to try it one day with frozen popcorn chicken, I think it might be just as good.

1 Feb-I am excited to share this with you. If you think tamales are too much work, even the very delicious cheese tamales, then I have a solution. I made the dough from the original recipe, by placing everything in the food processor and blitzing until a dough formed (adding water if necessary). I lined a 7X11-inch glass pan with parchment paper, leaving flaps to cover the tamales completely. Half the dough was pressed into the pan, the filling got spread over that layer. For the top, I crumbled the rest of the dough evenly and used the parchment flaps to press the top layer flat. I then microwaved it for 5 to 10 minutes, or until the dough was very firm. They tasted just like the original. You can even slice it lengthwise to look more like a tamale.

31 Jan-I made meatloaf again, but this time decided to try it in the crock pot. I used the Quaker Oats recipe, pressed it into the crock pot and cooked it low for about 5 hours. I thought it was better oven-baked. To go with it and use up some cabbage, I made Colcannon. But I used potato flakes (2 cups dry, prepared as directed), sauteed onions in a little butter, and I added 2 tablespoons low fat ricotta cheese. It was quite tasty.

30 Jan-I used to make Chicken Alfredo Pizza all the time. It was Someone’s favorite. I used canned chicken breast and instead of store-bought dough and sauce I used this dough recipe and this sauce recipe (with only half the milk to make it thicker). As always, the smell of the crust cooking was so wonderful. I thought, “a bakery would really draw people in with this smell wafting out their doors.”

29 Jan-Today I ate normal food all day after the bug last week. I decided to make a batch of Spaghetti All’ Matriciana because the hydroponic herb garden I got for Christmas needed pruning. Someone always comments, “this is better than usual” whenever I use fresh basil rather than dried and this time was no exception. But it was even nicer, since I grew the basil from seeds. I really love having fresh herbs. So much so that I ordered a second unit to grow…arugula!

4 Feb 2018 Protein Bar  Bastilla  Chili Dog PieCornDogCasserole
3 Feb 2018 Protein Bar  Bacon and egg crepe  Meatball Sub CasseroleMeatBallSubCasserole.jpg
2 Feb 2018 Protein Bar  Turkey Enchiladas Quick Honey Walnut Shrimp
1 Feb 2018 Protein Bar  Chili Size  Cheese TamalesCheeseTamales.jpg
31 Jan 2018 Protein Bar  Penne Alfredo with Bacon & Sundried Tomato  Meatloaf and ColcannonMeatlofColcannon.jpg
30 Jan 2018 Protein Bar  Samosas and Bubble and Squeak Chicken Alfredo PizzaChickenAlfredoPizza.jpg
29 Jan 2018 Protein Bar  Ham and Stuffing Casserole Spaghetti All’ Amatriciana

Check out all the recipes HERE.