Tuesday, January 31, 2012

Favorite Banana Bread

8 oz pkg cream cheese
1 cup sugar
1/4 cup butter

Combine above ingredients and blend in 3 large mashed bananas and 2 eggs.

2 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup chopped nuts (optional)

Add above ingredients to cream cheese mixture; mixing just until moist.  Pour into greased and floured 9X5" loaf pan.  Bake at 350 degrees for 1 hour 10 minutes.  Cool 10 minutes; remove from pan.  

Monday, January 30, 2012

Spinach And Fresh Fruit Salad

fresh strawberries, sliced
fresh pineapple, chunked
fresh blueberries
apples, chopped
mandarin oranges
slivered almonds
Poppy Seed Dressing (I like Brianna's best)

Place spinach on plate, top with desired fruit and nut toppings.  Drizzle with dressing.  YUMMY!!!!

Rice Pilaf

1 cup long grain rice
1 onion
2 T butter
1 cup boiling chicken stock
salt and black pepper

Peel and finely chop the onion.  Melt the butter and saute the onion until pale golden.  Add the rice and saute until rice is faintly colored.  Pour the boiling stock over the rice and add 1/2 tsp salt and freshly ground pepper to taste.  Cover the saucepan with a tight fitting lid and cook over low heat until all the liquid is absorbed, about 20 minutes.  

Chicken Cordon Bleu

4 boneless, skinless chicken breasts, halved
4 slices thinly sliced swiss cheese, cut into fingers about 1 1/2” long and 1/2” thick
8 slices thinly sliced ham
1/4 cup melted butter
1/2 cup cornflake crumbs
1 can cream of chicken
1/2 cup sour cream
1 lemon
Place each breast between sheets of plastic wrap and pound with meat mallet to about 1/8” thick.  On ham slice place a finger of cheese. Sprinkle lightly with seasonings.  Roll ham and cheese inside.  Tuck in ends and seal well.  Dip each roll in melted butter, then roll in cornflake crumbs.  Coat thoroughly.  Place each roll in a 9X13” pan.  Bake uncovered at 400 degrees for 40 minutes.  To make sauce:  Mix cream of chicken soup, sour cream, and juice of 1 lemon.  Blend and heat.  Spoon over chicken before serving.  Best served with rice.  See Rice Pilaf recipe under sides.

Wednesday, January 25, 2012

Mexican Egg Burrito

1/2 tsp ranch powder (I like the spicy variety)
2 T fat free refried beans (I am allergic to beans and substitute a strip of turkey bacon)
1 T fat free sour cream
1/4 cup sliced mushrooms
1/4 cup onion of choice
1 large low carb whole-grain tortilla
1/2 egg yolk
4 egg whites
1 T corn
2 T salsa
1/2 cup spinach

Blend eggs and cook omelet style in pan sprayed with cooking spray.  Chop veggies.  In a separate pan saute veggies.  Layer cooked veggies, beans (bacon), corn, sour cream, and ranch powder inside of the partially cooked omelet.  Fold omelet in half and cook thoroughly.  Remove and layer omelet inside of tortilla.  Fold burrito in half and crisp on each side in pan sprayed with cooking spray. 

Update for Week 9 Phase 3

So, holding steady this week.  It has been interesting to note that although my weight is not doing much right now, I am still losing inches and things are continuing to fit better all the time.  I also have my hormones and adrenals in "crash" mode right now due to all this legal stress with the adoption for my son and his family.  Last year when all systems crashed I was gaining a 1/2-1 pound a week!  Pretty happy with maintaining my weight and love that I continue to build muscle and tone.  We really CAN change our bodies if we are willing to work hard and eat right.  Bought a couple of workout videos and am hoping to rev it up a bit this next week!  Always trying to push a little harder....  No gain (muscle)/loss (weight) without hard work!

Wednesday, January 18, 2012

Berry Crepe

4 egg whites
1/2 egg yolk
1/3 cup mixed berries (I used frozen strawberries instead)
1 T sugar free syrup

Blend eggs with sweetener.  Cook eggs, crepe style in frying pan sprayed with cooking spray.  As eggs cook, add strawberries over half and fold over to cook the rest of the way.  Remove from pan and top with syrup.  Yummy way to get in your eggs (protein).  

Week 8 Phase 3 Update

Wow!  Things have been crazy busy and I am a few days late getting this post up.  I finally broke through my 27.5 pound weight loss and dropped another half pound this past week.  After the small holiday weight gain and time off my thyroid meds - I am ecstatic!!!!   There is a lot to be said for just being persistent and just staying the course!  Workouts are increasing in intensity and I am adding in new exercises.  Feeling a bit sore these days, but it really does hurt so good!  Looking forward to the next few months to see what progress I can make.  LOVE starting each day with a good workout!  Can't believe now that I ever did not!  Loving life!

Tuesday, January 10, 2012

Chewy Gooey Cinnamon Toffee Blondies (aka the best blondies I’ve ever had)

Recipe below taken from:  http://www.askchefdennis.com/2012/01/chewy-gooey-cinnamon-toffee-blondies-with-keep-it-sweet/  These are very yummy and gooey!  Will be making them again!

  • 3 cups light brown sugar firmly packed
  • 1 cup (2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 8-ounce bag (~1 1/3 cup) toffee bits
  • 1 cup cinnamon chips
  1. Pre-heat oven to 350 degrees
  2. Line a 13×9 pan with parchment paper and spray with cooking spray; set aside
  3. In a medium saucepan, heat brown sugar and butter over medium heat and stir constantly until melted into a thick golden brown mixture; set aside
  4. Whisk flour, salt, baking powder and cinnamon in a medium bowl; set aside
  5. In a large bowl, whisk eggs and vanilla until combined
  6. Whisk in brown sugar butter mixture
  7. Slowly whisk in flour mixture just until combined
  8. Stir in toffee bits and cinnamon chips
  9. Pour batter into prepared pan and bake for 32-37 minutes or until top begins to crack and a knife or toothpick comes out clean
  10. Allow to cool before slicing into a 6×4 matrix

Monday, January 9, 2012

Chocolate Mint Crunch

1 scoop protein powder
1/2 tsp. vanilla
3/4 cup Multi-grain Cheerios
1/2 cup skim milk
1 T cocoa
1/8 tsp mint extract

Blend all together to create smoothie.  NOTE:  cereal can be stirred in for a bit of crunch if desired.  I prefer it all blended together.  Don't over-do the mint - it is strong!!!!!

Week 7 Phase Three Update

So we headed to AZ on Christmas day to visit with our middle son and his cute family.  My goal for the holiday season was to at least maintain my weight throughout the madness.  For the first time since I started on my thyroid medication I left Utah without it and was without it for 10 days.  If I had ever wondered how effective the thyroid medication was, I will NEVER wonder again!  By Sunday I was nearly non-functional!  Exhausted, hair falling out - no real motivation to do much of anything!  I was perfect in getting my workout in, but not quite perfect in my eating clean (to be expected I guess!).  I came home up nearly 4 pounds.....I was pretty bummed about that, but not surprised.  

My weigh in this morning shows I am back to my all time low!  I am pretty pleased with that and feeling so much better being back on the program with eating clean!  It makes such a difference in how I feel overall!  Being back on my thyroid medication is also helping!  :))

I am hoping by June to have another 10 pounds off.  I am losing very slowly now (all along really), but feel this is totally doable!  Here's to another year of healthy eating and working out!

Sunday, January 1, 2012

Baked French Toast

Served this at our family Christmas party and it is out of this world!!!!!!   Make sure you allow plenty of time for the bread to soak - other family members made some too and theirs did not have the full time to soak and was more flat (still yummy though).....

1 loaf sourdough bread (I used Pepperidge Farm)
8 eggs
2 cups milk (I used 1%)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces

1.  Grease a 9x13 pan with butter.  Tear bread into bite-size chunks and place evenly in the pan.
2.  Mix together the eggs, milk, cream, sugar, and vanilla.  Pour evenly over bread.  Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours).
3.  In a medium bowl mix together the flour, brown sugar, cinnamon, and salt.  Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub).  Place in a ziploc bag and put in fridge.
4.  When ready to bake, take pan and bag out of fridge.  Remove wrap and evenly sprinkle the crumb mixture over the top.  Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).

  • You can serve with syrup, but we made a quick glaze with powdered sugar and milk.  Delish!
NOTE:  For the glaze:  I used 2 cups powdered sugar and 4 T milk.