So obviously, I have not posted for the last couple of months. Sorry to those of you who actually check this place occasionally. The thing is, after the month of January failed (in the losing weight situation), I decided that I needed a little more accountability.
So we have been weighing in every week and slowly watching our weight go down. I should post recipes here every so often, so, if you'd like to check back every so often, I'll do my best to post something good and healthy for you to try out!
Keep working on good health!
Monday, June 1, 2009
Wednesday, January 21, 2009
Eggplant Stack Recipe
Eggplant Stack Recipe
Inspired by Williams Sonoma Healthy Recipes
1 globe eggplant
kosher salt
EVOO (Extra Virgin Olive Oil)
1 small yellow onion (chopped)
1 tsp minced garlic
1 can diced tomatoes with liquid
1/4 cup fresh basil leaves (torn)
pepper
1/2 cup part-skim ricotta cheese
2 TBS grated Parmesan
2 TBS shredded mozzarella cheese
Cut off stem of eggplant and slice into 8 to 10 slices; lengthwise. Take the outermost slices and hold for later use. On a baking sheet, sprinkle eggplant slices with salt lightly and let sit for 1 hour to sweat. After 1 hour, brush with EVOO and bake at 400 degrees for about 15 minutes.
Meanwhile, finely chop reserved eggplant. In a large frying pan, heat EVOO and saute chopped eggplant and onion over medium heat until soft. Add garlic and saute for one minute more. Add tomatoes and half of the basil. Reduce heat to medium low and cook for about 10 minutes. Add a dash of salt and pepper.
In a small bowl, combine ricotta and Parmesan cheese with a grind of pepper.
In a shallow baking sheet, place a layer of eggplant, followed by the ricotta mixture, then spoon the sauted tomato mixture on top of that. Top with eggplant and more tomato mixture. Sprinkle with mozzarella. Top with aluminum foil and bake for 25 minutes more. Remove from oven and sprinkle with remaining basil.
Inspired by Williams Sonoma Healthy Recipes
1 globe eggplant
kosher salt
EVOO (Extra Virgin Olive Oil)
1 small yellow onion (chopped)
1 tsp minced garlic
1 can diced tomatoes with liquid
1/4 cup fresh basil leaves (torn)
pepper
1/2 cup part-skim ricotta cheese
2 TBS grated Parmesan
2 TBS shredded mozzarella cheese
Cut off stem of eggplant and slice into 8 to 10 slices; lengthwise. Take the outermost slices and hold for later use. On a baking sheet, sprinkle eggplant slices with salt lightly and let sit for 1 hour to sweat. After 1 hour, brush with EVOO and bake at 400 degrees for about 15 minutes.
Meanwhile, finely chop reserved eggplant. In a large frying pan, heat EVOO and saute chopped eggplant and onion over medium heat until soft. Add garlic and saute for one minute more. Add tomatoes and half of the basil. Reduce heat to medium low and cook for about 10 minutes. Add a dash of salt and pepper.
In a small bowl, combine ricotta and Parmesan cheese with a grind of pepper.
In a shallow baking sheet, place a layer of eggplant, followed by the ricotta mixture, then spoon the sauted tomato mixture on top of that. Top with eggplant and more tomato mixture. Sprinkle with mozzarella. Top with aluminum foil and bake for 25 minutes more. Remove from oven and sprinkle with remaining basil.
Tuesday, January 20, 2009
Once a Month
We will weigh in for our FINAL weight on Tuesday, February 3rd. This will be your starting weight for February and your final weight for January. This will eliminate that week of "cheating" and give us a FULL month to lose weight.
I hope you are all doing well. I will post a recipe tonight for you. I'm pretty sure it's going to be this delicious eggplant stack. If you are brave enough to try it, I know you'll LOVE it. I do!
I hope you are all doing well. I will post a recipe tonight for you. I'm pretty sure it's going to be this delicious eggplant stack. If you are brave enough to try it, I know you'll LOVE it. I do!
Tuesday, January 13, 2009
Chimichanga Recipe
Easy and Healthy Chimichanga
Inspired by Jenn Clark
4 (boneless, skinless) chicken breasts (you can do as many as you like, enough to feed your family)
1 c chicken broth
1 packet taco seasoning
Salsa (I always make my own, but store bought is fine)
whole wheat or less fat tortillas (medium size)
lowfat cheese (I use monterey jack/cheddar mixture)
Pam
Preheat oven to 400 degrees. Spray a baking sheet with Pam. Place chicken, chicken broth and taco seasoning in crock pot and cook until "shred-able." (I put mine in at noon on high and it was ready by 5). Remove chicken from crock pot to large bowl and shred with a fork. Add some of the liquid in the crock pot to the chicken after shredding. Mix salsa into the shredded chicken (to your liking or spiciness). Place about a cup of chicken/salsa mixture on one tortilla, top with a bit of cheese and roll up like a burrito. Place on sprayed baking sheet (roll as many as you need). Spray burritos with Pam and bake for 20 minutes.
Calories depend on which tortillas and cheese you use. For this exact recipe, the calories per chimichanga is about 350 calories (7 weight watchers points).
Inspired by Jenn Clark
4 (boneless, skinless) chicken breasts (you can do as many as you like, enough to feed your family)
1 c chicken broth
1 packet taco seasoning
Salsa (I always make my own, but store bought is fine)
whole wheat or less fat tortillas (medium size)
lowfat cheese (I use monterey jack/cheddar mixture)
Pam
Preheat oven to 400 degrees. Spray a baking sheet with Pam. Place chicken, chicken broth and taco seasoning in crock pot and cook until "shred-able." (I put mine in at noon on high and it was ready by 5). Remove chicken from crock pot to large bowl and shred with a fork. Add some of the liquid in the crock pot to the chicken after shredding. Mix salsa into the shredded chicken (to your liking or spiciness). Place about a cup of chicken/salsa mixture on one tortilla, top with a bit of cheese and roll up like a burrito. Place on sprayed baking sheet (roll as many as you need). Spray burritos with Pam and bake for 20 minutes.
Calories depend on which tortillas and cheese you use. For this exact recipe, the calories per chimichanga is about 350 calories (7 weight watchers points).
Thursday, January 8, 2009
Cleanse/Detox
The detox program that I talked about on Tuesday night to some of you is from Body & Soul magazine, January issue. You can find the details to that here. I hope you are all revved up to live a little healthier after paying your dues and stepping on the scale. I know I am. Cheers!
Karalea
Karalea
Sunday, January 4, 2009
We're Back!
Happy New Year! And welcome to all who are brave enough to step on the scale! Especially after the holidays.
We will have our first meeting on Tuesday, January 6th at 7 pm at my house. This will be your initial weigh in. The fee for the month will be $15 (no paper charge, just all in the pot).
For the months of January, February and March, we will be meeting only twice a month (the first Tuesday and the last Tuesday). This is the plan, unless we decide we need the weekly (or maybe bi-weekly) accountability. I will post changes as they occur.
In April, May and June we will meet once a week (must be ready for swimsuit season, right?)
Hope to see you on Tuesday night. I will post all recipes and other pertinent information soon. Cheers!
-Karalea
We will have our first meeting on Tuesday, January 6th at 7 pm at my house. This will be your initial weigh in. The fee for the month will be $15 (no paper charge, just all in the pot).
For the months of January, February and March, we will be meeting only twice a month (the first Tuesday and the last Tuesday). This is the plan, unless we decide we need the weekly (or maybe bi-weekly) accountability. I will post changes as they occur.
In April, May and June we will meet once a week (must be ready for swimsuit season, right?)
Hope to see you on Tuesday night. I will post all recipes and other pertinent information soon. Cheers!
-Karalea
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