Oh my!!! Has it really been 3 months since I sent an update?? YIKES!!!
Sorry about that.. life has been a little crazy lately.
With a zillion dr appointments it feels like I've spent the last 6 months in Dr offices.
First Chris and I were trying to find out why we hadn't had little ones yet.
And then finding out FIL had colon cancer. That has really been a wild ride. One day he was going to his family Dr and within 3 weeks he'd had about 10 dr appointments and surgery. The appointments haven't stopped. He has 2 this week and next on to radiation and chemo treatments, starting next week more than likely.

And the best part.. we have season tickets to the USC Baseball games.. this has been so much fun. I hope we get to do it again next year too. Not only are we getting to cheer on our local college team, but we're getting to spend alot of great time together too.. rain or shine ;)

I"m working more on my scrapbooking lately... well trying to anyway. I'm doing a new to me, type book. Its called a Circle Journal. You set up your book with whatever you want it to be about, set the rules and gather a group of friends and pass it around. Each person has 2 weeks to complete your book and send it on to the next person. My first book is "Favorite Recipes". You doubted I'd do anything else?? LOL

I'm also doing monthly card classes and they are so much fun. Each month we meet and Deb (my Stampin Up lady) teaches us 3 new designs and techniques. Last month was a really cool Faux Leather card. I'm loving that and its so super simple. May is going to be 2 step stamping. I can't wait.

On top of all that we are making a garden this year. Saturday Chris put together the frame, its an above ground garden, 4'x8'. We have some tomatoes and pepper seeds started that we'll transplant once we get dirt in the frame. (Hopefully today or tomorrow).

Oh and crocheting.. I've been doing alot of crocheting this winter. Scarves and dishclothes.. simple stuff. And I've enjoyed it. Seems I take my crafts in spells and move around from one to another and eventually back. Keeps me from getting too bored I guess.

Well I guess that's about it. I'm off to do this weeks menu and shopping list.

Cookbook Heaven :)

As many of you know I got cookbooks for Christmas… I think I ended up with 8 new ones WOOHOO!!!! So yes, I’m in CB Heaven!

I have already tried several.. here are a few…

Chris bought me a Splenda Cookbook and we have tried the Tasty Teriyaki Chicken and it was wonderful.

The next recipe came from a recipe magazine that I get.. Simple and Delicious. Again… this is a keeper of a recipe.

Creamy Onion Lasagna
(Simple/Delicious Jan/Feb 2010)
1 lb ground beef, extra lean
1 jar (26oz) Roasted Garlic Parmesan spaghetti sauce (I used Ragu)
1 egg
1 cup cottage cheese (I used light)
1 carton (8oz) French Onion Dip (I used light)
1 jar (26oz) Italian sausage and garlic spaghetti sauce (I used Ragu)
12 no-cook lasagna noodles (I used reg. noodles and didn’t cook them)
3 cups (12 oz) shredded part-skim mozzarella cheese
Cook beef until no longer pink, drain. Stir in Roasted Garlic Parmesan sauce.
In bowl, combine egg, cottage cheese and French onion dip, mix well.
Spread 1 cup Italian Sausage sauce into a greased 13x9 baking dish.
Layer: 4 noodles, half cheese mixture, half meat mixture, 1 cup mozzarella cheese.
Repeat layers.
Top with remaining noodles, sauce and cheese.
Cover and bake at 375* for 50 minutes.
Uncover and bake 5-10 minutes longer to melt cheese.
Let stand 15 minutes before cutting.
Serves 12
(NOTE: If you use all light and extra lean.. its around 450 calories per serving.. not bad for Lasagna .. I ran it thru Master Cook to get the calories)

Tonight we’re trying 2 more new recipes.. One from the Rice Cooker CB and another from another Recipe Magazine from Taste of Home: Appetizers

Oh… I Should list my new books…

Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories

Hungry Girl Chew the Right Thing: Supreme Makeovers for 50 Foods You Crave (not really a CB… they are recipe cards in a box)

More Diners, Drive-Ins and Dives: A Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints

The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes

Sushi Making Kit (With book and cd)

A Roman Cookbook

Kitchen Aid

Splenda

Yummy .. (and Holidays)

Well folks I have to say I’ve had the very best Christmas a person can ask for.

The weather spoiled part of our holiday plans but it also made up for it twice fold. We were to go up to my Mom’s on Saturday but the snow came and we didn’t go. Instead we went up to Chris’ mom’s a day earlier than expected (on Monday) had Birthdays and Christmas with them and then Tuesday we headed on up to Hendersonville to hang out for Chris’ birthday. His Granddad puts everyone up in the Quality Inn on the night of the 23rd each year. It has a nice indoor pool, putt putt and game area. And really neat seating areas all around. Makes for a wonderful family reunion type event.

We got to have lunch with Julianna my best friend from High School and shopped around a little too.

On Thursday we headed back home and because of the weather at my Mom’s (again) I got to see her her Christmas Eve and Christmas Day!!! They were going to FL for a week after Christmas and decided to beat the snow and came down and visited with us!!! YEAH!!!!

Christmas day I had to work a few hours but I don’t mind, we share the major holidays so we each only have to work 1. Afterwards I got home to an already cooked Christmas dinner with Ham, dressing, green bean casserole and much more. THANK YOU HONEY!!! I LOVE YOU!!!! (Mama came over to help him but he had it all started by the time she got here..I sure do have a keeper!!)

Afterwards we opened presents… I must have been a really good girl because I got way more than I deserve. Mom bought me the coolest outfit and the jeans are a size 18!!!! I haven’t been in a size 18 in.. well I really have no idea.. high school maybe? I got the Monopoly City game (for those that don’t know, Chris and I have a collection of them.. 15 at least). His mom gave me a really neat cake plate (I didn’t have one) and gift card to Wal-Mart for a few things on my ‘wish list’ (which I ordered that night :)) And Chris was soo good to me.. he bought me the matching Open Hearts earrings from Kay Jewelers and a cookbook (and more). Yes, Chris, who is always talking about my cookbook collection and how I don’t really need more bought me a cookbook. Its the Splenda Collection. I’m loving it. Tonight I made Tasty Teriyaki Chicken. I’ll conclude tonight's book with the recipe :) Go check out the book. It’s great!!!

Tasty Teriyaki Chicken

1 tbsp cornstarch
1 tbsp cold water
1/2 cup Splenda granulated
1/2 cup soy sauce (we used lite)
1/4 cup cider vinegar
1 clove minced garlic
1/2 tsp ground ginger
1/4 tsp ground black pepper
Skinless, boneless chicken breasts (recipe calls for 12, we used 4 big ones)

In a small saucepan over low heat, combine everything except chicken. Simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425*

Place chicken in lightly greased 9x13 pan (we used smaller 9x9 pan). Brush chicken with the sauce. Turn and brush other side.

Brush with sauce every 10 minutes. (A pain but worth it.) Bake for 30 minutes, turn and back another 30 minutes until no longer pink and juices run clear.

And for dessert.. try the Classic Carrot Cake YUMMY!!!
http://splenda.tastebook.com/recipes/1396992-Classic-Carrot-Cake

Happy New Year Everyone.. may this be the best yet!!!!

Happy Thanksgiving!!

Today I am very thankful for my family. I have a very loving and supportive husband that I love very much. (Happy Anniversary (yestrerday) Honey!)
I have a family that is simply the best.
2 very loving furbabies that came into our lives quite quickly and are wonderful.
and I have some pretty great friends too. What more could a girl want or need?

We are going to Chris' moms today for dinner.
I spent yesterday cooking.. was supposed to make potato salad and bring rolls.
Well I made the potato salad and then made homemade yeast rolls, a sugar free coconut cake (well more like no sugar added as the coconut is sweetened) and also some sugar free cookies.
I was extreamly pleased with the rolls, pretty easy although very time consuming. The cake is pretty flat and dense.. but when you take the sugar out and use splenda there isn't anything to help with the rising of the batter.. so I'll have to do some more research and figure out how to fix that. And the cookies were surprisingly easy and pretty tasty.

Cream Cheese Cookies - http://www.bariatriceating.com/BEhealthnutrition/recipes/creamcheesecookies.php
I used SF Orange Marmilade and SF Peach Perserves.

The other two recipes (Rolls and Cake) came from a wedding present cookbook. Thank you Tina and family :)
http://www.amazon.com/Naomis-Home-Companion-Treasury-Favorite/dp/1577192710
It's a great book, not just a cookbook.

Another really enjoyable turkey burger, however the sauce is REALLY good. Chris used the left over sauce and topped a meatloaf with it. YUM!!!


Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce
Recipe courtesy Rachael Ray, 2008 (30 min meals)
Serves: 4 servings

Ingredients
Extra-virgin olive oil, for drizzling plus 1 tablespoon
8 slices turkey bacon
2 1/2 pounds ground turkey breast (used 1.25 lbs and still made 4 servings)
2 green onions, finely chopped
A handful cilantro, leaves finely chopped
1 tablespoon chipotle chili powder
1 1/2 teaspoons smoked sweet paprika
Salt and freshly ground black pepper
2 teaspoons zest and the juice of 2 limes (didn't use the zest)
1 red onion, chopped
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 (15-ounce) can fire-roasted diced tomatoes, lightly drained
2 rounded tablespoon grainy mustard

8 slices pepper jack cheese, from the deli counter
4 large sandwich size English muffins, lightly toasted (used normal soft hamburger rolls)
Directions
Heat a drizzle of olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes on each side, remove to plate.

While the bacon cooks, combine the turkey breast, green onions, cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix the turkey breast with seasonings and form 4 sections, from each, 2 patties. Place the first 4 patties in the pan; cook 3 to 4 minutes on each side. Remove from the skillet and place onto a plate and loosely cover with foil to keep warm

While the first batch of burgers cook heat 1 tablespoon oil in a sauce pot over medium-high heat. Add onions and soften 3 to 4 minutes, season with salt and pepper and then add Worcestershire, brown sugar, tomatoes, and mustard. Let the sauce cook on low.

Add the second batch of burgers to the skillet and cook 3 to 4 minutes on each side. Top with a slice of cheese and 2 pieces bacon. Tent skillet with foil and cook on low to moderate heat to melt cheese, about 1 minute.

Place burgers on muffin bottoms. Top with bacon double cheese burgers, fire roasted tomato sauce and English muffin top.

Aztec Bread

Enjoyed this last night for dinner.. well one small piece and it was very tasty. Yes, it really does take 45 min to bake.


Aztec Bread
From Cast Iron Classics Cookbook

½ cup butter, melted
1 jar (4oz) chopped pimentos
2 eggs, slightly beaten
¼ cup buttermilk
1 cup white self rising cornmeal
1 can cream style corn
6 oz sharp cheddar cheese, cubed
1 can (4 oz) green chilies, diced

Put butter in deep skillet and place in oven while preheating to 400*
Beat eggs and buttermilk together.
Add remaining ingredients and mix well.
Remove skillet from oven and pour putter into batter and stir.
Pour batter into heated skillet.
Bake 45 minutes or until done.
Enjoy while hot.

Big Batch Baked Beans

We really enjoyed these baked beans. The flavor is amazing and deffinately something we'll make again. I highly recommend the Taste of Home TAILGATE Cookbook. We have made several things from it and everything has been very good.


Big Batch Baked Beans
From Taste of Home TAILGATE Cookbook

½ pound ground beef
½ cup chopped onion
1 can (55oz) pork and beans (we used 16oz can)
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 ½ oz) black eyed peas, rinsed and drained
½ cup catsup
5 bacon strips, cooked and crumbled
1/3 cup splenda (or sugar)
1/3 cup packed brown sugar
1/3 cup barbecue sauce (hickory smoked is a great choice)
2 tablespoons molasses
2 tablespoons prepared mustard
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the remaining ingredients.
Transfer to a greased 3qt baking dish. Cover and bake at 350* for 1 hour or until beans reach desired thickness.
Yield: 14 servings

NOTE: I used smoked ground beef and did not put into oven. Used cast iron Dutch oven and kept on top of stove on low for the hour. I also only used 16oz can of pork and beans.
(Chris made the smoked ground beef - break up ground beef in a cast iron skillet and put on smoker for about 2 hours (or less depending on amt of smoke flavor you want)

Mushroom Stuffed Turkey Burger

This is a wonderful burger. I got it from the yahoo group 'BariatricRecipes '
I added a tablespoon of steak seasoning. The fennel seed really adds a great flavor.
Enjoy


Mushroom Stuffed Turkey Burger

* 1/2 lb ground turkey
* 1/2 cup pieces mushrooms
* 1/2 cup chopped onion
* 2 cloves garlic
* 1 tbsp fennel seed
* 1 sprig parsley
Directions
1. Preheat broiler (or oven to broil). Thaw meat if necessary. Chop
onions and mushrooms, mince garlic cloves, and mix together in a bowl.
2. Add ground turkey to bowl, using your hand or spoon and mix
ingredients. Add fennel seeds last (optional depending on your taste; cayenne
pepper works well for a spicier spice).
3. Take half the mixed ingredients and shape into burger patties; do
the same with the other half. Then place the patties on an oven pan lined
with aluminum foil (for easy clean up).
4. Place pan into oven and broil for 10-13 minutes, then turn over and
broil another 10 minutes.
5. After burgers are cooked, take them out of the broiler and allow
some time to cool; 2-3 minutes (optional, add a slice of cheese while hot so
it melts).
6. Sprinkle some fresh or ground parsley and serve.

Email Issues.. solved

hopefully my email issues have been solved.

Today I was down a little over a pound, thats in 2 weeks.
I need to do better about tracking my food and getting out and walking more. I know that's why I haven't lost more these past few weeks, but its ok. Slow and stead is much better than fast. I'm pleased with my progress so far.

Today I'm going to share a recipe with you. :) We had this for dinner lastnight. It was very tasty. Served it with homemade salsa and fat free refried beans.
The recipe comes from BariatricEating.com

Chicken Chili Rellones Rolls
Moist, spicy, cheesy...and fairly quick! Serve with a bowl of cool pico de gallo and some Spanish rice for your family.

Vegetable cooking spray
3/4 pound chicken breast halves (4 pieces)
Kosher salt and black pepper
3/4 cup shredded Colby Jack cheese
3 tablespoons finely minced onion
3 tablespoons minced fresh cilantro
1 teaspoon Susan Maria’s Cancun Chili Mix or chili powder
One 4-ounce can diced green chilies
1 egg, beaten
1 tablespoon milk
1/4 fine dry bread crumbs
1 tablespoon flour
1 teaspoon Susan Maria’s Cancun Chili Mix or chili powder
1/2 teaspoon salt
1 tablespoon olive oil

Preheat oven to 350 degrees. Spray a baking sheet or shallow baking dish with vegetable cooking spray and set aside.
Rinse chicken and pat dry. Between two pieces of plastic wrap pound each chicken breast half to 1/4 inch thickness. Lightly sprinkle one side with salt and pepper. Set aside.

In a small bowl combine shredded cheese, onion, cilantro, chili mix or chili powder, and green chilies. Divide this mixture evenly over flattened chicken and spread to within 1/4 inch from the edges. Roll up chicken, folding in the edges. Secure with toothpicks if needed.

In a shallow dish combine the egg and milk. In another shallow dish mix together the bread crumbs, flour, chili mix, and salt. Dip the chicken rolls into the egg mixture and then into the crumbs. Placed on prepared baking sheet. Brush or drizzle olive oil over the rolls. Bake, uncovered for 25-30 minutes or until chicken is no longer pink. Makes 4 regular servings. (WLS serving is 1/2 a roll.)

Per WLS Serving: 141 Cal; 18 g Protein; 6 g Tot Fat; 4 g Carb; 0 g Fiber; 1 g Sugar; 276 mg Sodium

Day 4 of new diet and a Recipe

This thing is kicking my butt. I'm having a hard time making my brain combine the groupings of foods. It's not much different from weight watchers, which I can do in my sleep. But for some reason I just can't get this. It should be super simple.. should be.. but its not.
I did better this morning with breakfast, so hopefully I'll get all my foods in today.

When the Dr. first handed it to me I thought "Oh crap.. there is no way.. way to small amounts for someone of my size" ok, so I was way wrong. After you really look at it, there is quite a bit of food. My problem is combining them to make recipes and such. And you all KNOW how much I love my recipes LOL The first 2 days I didn't eat half the amount listed, yesterday was a bit better and I did make homemade spaghetti sauce. (I halved the recipe and didn't make the meatballs to go with it)

Weight Watchers Spaghetti with Italian Meatballs
Serving Size : 10

Sauce
1 medium onion -- chopped
2 cans Crushed Tomatoes -- (28 ounce)
1 can tomato sauce -- (16 ounce)
2 cans tomato paste -- (12 ounce)
2 tablespoons sugar (I use splenda)
1 tablespoon salt
1 teaspoon pepper
1 tablespoon dried oregano
2 bay leaves
1 cup water
Meatballs
4 slices Bread -- dry
1 lb ground beef
2 eggs
1/2 cup grated parmesan cheese
2 tablespoons chopped parsley
1 teaspoon dried oregano
1 teaspoon salt
1 dash pepper


1. Cook the onion in hot oil until it is tender (but not brown).
2. Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, salt, pepper, oregano and bay leaves.
3. Simmer for 30 minutes. As the sauce simmers keep an eye on it, if it looks too thick add some water up to one cup.
4. While the sauce is simmering mix together the meatballs.
5. To dry the bread, preheat your oven to it's lowest setting (170 degrees) and when it gets to that temperature, turn it off and place the bread slices in and let the low heat dry them.
6. Remove bread from the oven and place in a mixing bowl.
7. Preheat the oven to 375 degrees and line a cookie sheet with sides with foil.
8. Soak the dried bread in water for 2-3 minutes, then squeeze out the moisture.
9. Combine the bread with the rest of the ingredients, mixing well with your hands.
10. Form into small balls (approximately 20).
11. Bake for 15 minutes or until they are cooked through.
12. Remove from the pan and add to the simmering sauce.
13. Cook for 30 minutes longer.
14. Serve over hot spaghetti.

- - - - - - - - - - - - - - - - - - -

Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

NOTES : WW POINTS per serving: 5
Nutritional information per serving: 288 calories, 10.3g fat, 6.6g fiber

Source: Weight Watchers
This recipe was copied from: http://www.startsampling.com/helpfulhint.iphtml?helpid=10444&catid=8&i=Y