This weeks numbers kinda shook things up a bit. Don't worry I'm still waaaay down at the bottom. My mom's on her cruise and she still got more points than me! Pathetic I know. I'm going to do better this week! I'm off to a good start, 10 points today..... Next Tuesday we award the next prize. I think it's the hair cut and color from Trisha!
PS I put this weeks points next to the running total by your names....
Tuesday, February 23, 2010
Renata's Clean Eating Chicken Parmesan
Olive Oil cooking spray
2 tsp olive oil
1/2 cup white onion diced
1 green bell pepper, seeded and diced
2 to3 cloves garlic minced
2 tsp oregano divided
1 28 oz jar crushed organic tomatoes
1 tbsp sun-dried tomato paste or organic tomato paste
1/2 cup whole wheat panko bread crumbs
1 tbsp reduced fat Parmesan cheese grated
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp pepper
4 4 oz boneless skinless chicken breasts, pounded to 1 inch thickness
1 tbsp Dijon mustard
1/2 cup part skim mozzarella cheese shredded
8 oz cooked whole wheat penne
1/4 cup fresh basil chopped
Preheat oven to 400 F. Coat a larlge baking sheet with cooking spray.
Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and saute 3 to 5 minutes, until vegetables are soft. Add 1 tps oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. reduce heat to low, partially cover and simmer 20 to 30 minutes.
Meanwhile, in a shallow dish, combine panko, Parmesean, remaining 1 tsp oregano, thyme, salt and black pepper. Mix with a fork to combine. Brush both sides of each chicken breast with Dijon. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken on prepared baking sheet. Coat surface of chicken with cooking spray. Bake 20 minutes.
Top each chicken breast with 2 to 3 tbsp tomato sauce and 2 tbsp mozzarella. Return chicken to oven and bake 10 min more, .
Arrange pasta on a serving plate and top with remaining tomato sauce. Serve it with pasta on the side, garnishing both with basil
439 calories ( chicken w/ pasta) compared with 4 oz traditional chicken Parmesan ( 1032 cal)
Olive Oil cooking spray
2 tsp olive oil
1/2 cup white onion diced
1 green bell pepper, seeded and diced
2 to3 cloves garlic minced
2 tsp oregano divided
1 28 oz jar crushed organic tomatoes
1 tbsp sun-dried tomato paste or organic tomato paste
1/2 cup whole wheat panko bread crumbs
1 tbsp reduced fat Parmesan cheese grated
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp pepper
4 4 oz boneless skinless chicken breasts, pounded to 1 inch thickness
1 tbsp Dijon mustard
1/2 cup part skim mozzarella cheese shredded
8 oz cooked whole wheat penne
1/4 cup fresh basil chopped
Preheat oven to 400 F. Coat a larlge baking sheet with cooking spray.
Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and saute 3 to 5 minutes, until vegetables are soft. Add 1 tps oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. reduce heat to low, partially cover and simmer 20 to 30 minutes.
Meanwhile, in a shallow dish, combine panko, Parmesean, remaining 1 tsp oregano, thyme, salt and black pepper. Mix with a fork to combine. Brush both sides of each chicken breast with Dijon. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken on prepared baking sheet. Coat surface of chicken with cooking spray. Bake 20 minutes.
Top each chicken breast with 2 to 3 tbsp tomato sauce and 2 tbsp mozzarella. Return chicken to oven and bake 10 min more, .
Arrange pasta on a serving plate and top with remaining tomato sauce. Serve it with pasta on the side, garnishing both with basil
439 calories ( chicken w/ pasta) compared with 4 oz traditional chicken Parmesan ( 1032 cal)
Monday, February 22, 2010
AnnMarie's Recipe
Blender Wheat Pancakes (food storage style)
1 c. milk (sub. 1/3 c. nonfat dry milk and 1 c. water)
1 c. uncooked whole wheat
2 eggs
2 T. oil
2 tsp baking powder
2 T. honey or sugar
1/2 tsp salt
Put milk and wheat in blender. Blend on highest speed for four five minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey and salt. Bake on hot griddle
Variation: Blender wheat waffles
Use above recipe and add one additional tablespoon of the wheat and increase oil to 4 T. bake in waffle iron until done.
NOTE: Make sure to blend 5 minutes
Makes 6-8 pancakes
I know that Trisha already put a recipe like this here but ours is a little different. Travis has been making it for us since we started the competition and we've liked it. It's growing on the kids. They still prefer the Krusteez mix from Costco...
1 c. milk (sub. 1/3 c. nonfat dry milk and 1 c. water)
1 c. uncooked whole wheat
2 eggs
2 T. oil
2 tsp baking powder
2 T. honey or sugar
1/2 tsp salt
Put milk and wheat in blender. Blend on highest speed for four five minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey and salt. Bake on hot griddle
Variation: Blender wheat waffles
Use above recipe and add one additional tablespoon of the wheat and increase oil to 4 T. bake in waffle iron until done.
NOTE: Make sure to blend 5 minutes
Makes 6-8 pancakes
I know that Trisha already put a recipe like this here but ours is a little different. Travis has been making it for us since we started the competition and we've liked it. It's growing on the kids. They still prefer the Krusteez mix from Costco...
Trav's New Favorite Honey Whole Wheat Bread
2 3/4 c. warm water
1/3 c. oil
1/3 c. honey
1 1/2 T. yeast
1/2 T. salt
6-8 c. wheat flour
Mix water, salt, honey, oil and yeast. Let sit for 5 minutes. Mix in half the flour. When it is mixed well set timer for 10 minutes. Over the first three minutes add the rest of the flour, continue mixing until the timer beaps. Sepparate into two loaf pans. Let rise for 30 minutes. Bakes 350 for 30 minutes.
ENJOY!!!
1/3 c. oil
1/3 c. honey
1 1/2 T. yeast
1/2 T. salt
6-8 c. wheat flour
Mix water, salt, honey, oil and yeast. Let sit for 5 minutes. Mix in half the flour. When it is mixed well set timer for 10 minutes. Over the first three minutes add the rest of the flour, continue mixing until the timer beaps. Sepparate into two loaf pans. Let rise for 30 minutes. Bakes 350 for 30 minutes.
ENJOY!!!
Mia's Recipe- Coconut Macaroons
1 box angel food cake mix (the complete kind)
14 oz pkg unsweetened coconut
1/2 cup water
Preheat oven to 350 degrees.
Line baking tray with parchment paper.
Mix all ingredients together, drop by heaping teaspoons.
Bake for 10-11 min. until edges are barely turning color
5 cookies=3 points
14 oz pkg unsweetened coconut
1/2 cup water
Preheat oven to 350 degrees.
Line baking tray with parchment paper.
Mix all ingredients together, drop by heaping teaspoons.
Bake for 10-11 min. until edges are barely turning color
5 cookies=3 points
Fettuccine Hungry Girl Alfredo
2.0PER SERVING (entire recipe): 99 calories, 4g fat, 376mg sodium, 9.5g carbs, 4g fiber, 1g sugars, 5.5g protein -- POINTS® value 2*
Honesty time! While the original recipe calls for half a cheese wedge, we pretty much NEVER do that anymore. ...
Ingredients:1 package House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
1 tsp. fat-free sour cream
2 tsp. reduced-fat Parmesan-style grated topping
1 wedge The Laughing Cow Light Original Swiss cheese
Salt and black pepper, to taste
Directions:Use a strainer to rinse and drain shirataki noodles well. Pat dry. In a microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit, using kitchen shears if you've got 'em. Add sour cream, grated topping, and cheese wedge, breaking cheese wedge into pieces as you add it. Microwave for 1 minute.Stir well and then season to taste with salt and pepper. Enjoy!
MAKES 1 SERVING
I have never tried this yet, but I did just buy the tofu noodles today so I am going to give it a try. I found the noodles at Target, next to the Tofu.
I got this recipe off of the hungry girl website, it is pretty cool it sends you emails every day with cool recipes or new diet foods. I have found some really cool stuff off of this website.
Honesty time! While the original recipe calls for half a cheese wedge, we pretty much NEVER do that anymore. ...
Ingredients:1 package House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
1 tsp. fat-free sour cream
2 tsp. reduced-fat Parmesan-style grated topping
1 wedge The Laughing Cow Light Original Swiss cheese
Salt and black pepper, to taste
Directions:Use a strainer to rinse and drain shirataki noodles well. Pat dry. In a microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit, using kitchen shears if you've got 'em. Add sour cream, grated topping, and cheese wedge, breaking cheese wedge into pieces as you add it. Microwave for 1 minute.Stir well and then season to taste with salt and pepper. Enjoy!
MAKES 1 SERVING
I have never tried this yet, but I did just buy the tofu noodles today so I am going to give it a try. I found the noodles at Target, next to the Tofu.
I got this recipe off of the hungry girl website, it is pretty cool it sends you emails every day with cool recipes or new diet foods. I have found some really cool stuff off of this website.
Saturday, February 20, 2010
Cheese-Stuffed Jumbo Shells
12 oz jumbo pasta shells
4 cups ricotta cheese fat free
1 cup cottage cheese lowfat
2 cups mozzarella cheese, part skim
3/4 cup parmesean cheese, grated
6 egg whites
1 T parsley, chopped
3/4 t oregano
1/2 t salt
1/4 t pepper
6 cups spaghetti sauce
Add jumbo shells, 3 or 4 at a time, to boiling salted water. Boil uncovered for 10 min, stirring occasionally. Avoid overcooking. Drain. Cool in a single layer on wax paper or foil to keep from sticking together.
While shells are cooling, mix together cheeses (set aside 1/4 cup parmesean cheese and3/4 cup mozzarella cheese) and egg and spices. Fill each shell with about 2 to 3 T of cheese mixture. Spread sauce on bottom of 13x9x3 in. baking pan. (You can do several pans and cover tightly, freeze for later) Place the shells,open side down, in a single layer in the pan; cover with the remaining sauce. Sprinkle with remaining mozzarella and parmesean cheese. Cover with foil and bake at 350 for 35 minutes or until hot and bubbly. Fills about 36 shells.
Serving size: 2 shells 194 calories and 4 fat grams 19% fat
4 cups ricotta cheese fat free
1 cup cottage cheese lowfat
2 cups mozzarella cheese, part skim
3/4 cup parmesean cheese, grated
6 egg whites
1 T parsley, chopped
3/4 t oregano
1/2 t salt
1/4 t pepper
6 cups spaghetti sauce
Add jumbo shells, 3 or 4 at a time, to boiling salted water. Boil uncovered for 10 min, stirring occasionally. Avoid overcooking. Drain. Cool in a single layer on wax paper or foil to keep from sticking together.
While shells are cooling, mix together cheeses (set aside 1/4 cup parmesean cheese and3/4 cup mozzarella cheese) and egg and spices. Fill each shell with about 2 to 3 T of cheese mixture. Spread sauce on bottom of 13x9x3 in. baking pan. (You can do several pans and cover tightly, freeze for later) Place the shells,open side down, in a single layer in the pan; cover with the remaining sauce. Sprinkle with remaining mozzarella and parmesean cheese. Cover with foil and bake at 350 for 35 minutes or until hot and bubbly. Fills about 36 shells.
Serving size: 2 shells 194 calories and 4 fat grams 19% fat
Wednesday, February 17, 2010
I thought that since I was having a hard time getting the snack thing right I would post Snack ideas instead of a recipe (I never cook anyway and why should I when TRH does such a great job!) BYW AnnMarie I did like your ideas and Tara to answer your question NO TRH does not serve wheat rolls. It was IHOP, and I got wheat toast instead of garlic toast. Not a very good trade off if you ask me. But I didn't lose a point!
SNACK IDEAS (from Weight Watchers - of course)
1. 3 Cups Light microwave-popped popcorn (1 point)
2. 5 Cups 94% fat-free microwave-popped popcorn (1 point) hummm 3 cups or 5 cups hummm
3. 1 Scoop light ice cream (3 points) LOVE ice cream!
4. Chocolate Pudding Parfait
(Alternate layers of 1 cup prepared fat-free, sugar-free {what's the point!} chocolate pudding [made with fat-free milk] and 1/2 cup sliced strawberries.) (3 points)
5. 2 small chocolate chip cookies (recipe submitted by me - last wk) 1/2 cup low-fat (1%) milk
(4 points)
6. Fruited Ricotta (mix 1/2 cup fat-free ricotta cheese with 1/2 cup each drained canned unsweeteded crushed pineapple and drained canned unsweetened mandarin orange sections.) (4 points)
I like the 2 banana suggestions w/ peanut butter and stuff. I tried it and actually really liked it!
SNACK IDEAS (from Weight Watchers - of course)
1. 3 Cups Light microwave-popped popcorn (1 point)
2. 5 Cups 94% fat-free microwave-popped popcorn (1 point) hummm 3 cups or 5 cups hummm
3. 1 Scoop light ice cream (3 points) LOVE ice cream!
4. Chocolate Pudding Parfait
(Alternate layers of 1 cup prepared fat-free, sugar-free {what's the point!} chocolate pudding [made with fat-free milk] and 1/2 cup sliced strawberries.) (3 points)
5. 2 small chocolate chip cookies (recipe submitted by me - last wk) 1/2 cup low-fat (1%) milk
(4 points)
6. Fruited Ricotta (mix 1/2 cup fat-free ricotta cheese with 1/2 cup each drained canned unsweeteded crushed pineapple and drained canned unsweetened mandarin orange sections.) (4 points)
I like the 2 banana suggestions w/ peanut butter and stuff. I tried it and actually really liked it!
Tuesday, February 16, 2010
A Triple Tie and the WINNER is.....
MAURISA!!!!!!!
Good work everyone and Congratulations to the three who tied for first in the first two weeks. It was Renata, Travis and Maurisa. I put all three of your names on a paper and had Jaden draw out the winner. He was rooting for his dad... When he got Missy's name he was mad, wadded it up and wanted a redo. Maurisa you win the movie tickets! Let me know how the Lightning Thief is. I know we are not focusing on the weight so much but have you noticed those percentages?!!! Way to go Renata and Travis! They've both lost around 8 pounds so far!
Just a side note. I just ran the spell checker. It always highlights my kids' names, it did Maurisa's I was expecting Renata's but it likes your name. Just interesting I thought.
Blender Whole-Wheat Pancakes (Lean & Free)
1 cup skim milk 86 calories for one 5" pancake
1 1/3 cups wheat, whole-kernel 2 grams of fat
3 egg whites Makes 10 pancakes
1 T sugar
1/4 teaspoon salt
2 Tablespoons olive oil
1 teaspoon baking soda
1 teaspoon baking powder
Pour milk and wheat into blender. Liquefy for 4 minutes. While still mixing, add egg whites, sugar, salt, oil and baking soda. Add baking powder last. Stop blender as soon as ingredients are thoroughly mixed. Bake on hot griddle sprayed with nonstick cooking spray after each batch. Serve hot. Yogurt, granola, and dried or fresh fruit makes a yummy and healthy topping.
1 1/3 cups wheat, whole-kernel 2 grams of fat
3 egg whites Makes 10 pancakes
1 T sugar
1/4 teaspoon salt
2 Tablespoons olive oil
1 teaspoon baking soda
1 teaspoon baking powder
Pour milk and wheat into blender. Liquefy for 4 minutes. While still mixing, add egg whites, sugar, salt, oil and baking soda. Add baking powder last. Stop blender as soon as ingredients are thoroughly mixed. Bake on hot griddle sprayed with nonstick cooking spray after each batch. Serve hot. Yogurt, granola, and dried or fresh fruit makes a yummy and healthy topping.
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