We simply don't eat out that much. Our choices are limited and it is expensive. So yesterday, Easton requested that we eat at Burger King. I already had dinner thawed and was ready to throw it on the stove as soon as we got back from picking up Ben. (His car needs a new starter)! We discussed the possibility and decided that Tuesday would work much better for us.
I have spent ALOT of time in the gym and have really been watching what I eat to lose the last of the weight to reach my GOAL! I had to do some research so I didn't blow my time at the gym today and the rest of the week for that matter. Just some info to share: Whopper Jr (NO mayo), Hamburger or 5 pc Chicken Nuggets have 290 cal and 12 fat grams. Small fries adds 230 cal and small onion rings 150 cal. I paired the Whopper Jr with a small fry and a diet coke! While it does take some adjustment to a smaller amount of food, I did not leave hungry. My perspective changed and I saw all that I did get to eat.
Are you having a hard time maintaining your goals from the New Year, losing self control, or desiring to see more results? I know when my friend Allyson commented she could tell how much working out had helped me when she was watching me Sunday in the praise band that she helped my self control go up a notch!
Your body is yours and you want it to last! Take care of it!
Tuesday, March 9, 2010
Monday, March 8, 2010
MY Family! AHHHH!
Tonight, we had fish tacos. While not everyone is a huge fan of fish, they have loved pan fried fish in the past. Of course, tonight was NOT that night. So after eating my fish taco with salsa and guac, I left the table. That is right. I walked away and left them to figure it out on their own.
I guess I am just done with people who do nothing to get ready for dinner complaining. I enjoyed dinner. It was so yummy and very healthy. I cook most of the time for my whole family but tonight it was just for ME (apparently)!
Share some of your funny, frustrating, and fizzle dinner stories! I can't be all alone, can I?
I guess I am just done with people who do nothing to get ready for dinner complaining. I enjoyed dinner. It was so yummy and very healthy. I cook most of the time for my whole family but tonight it was just for ME (apparently)!
Share some of your funny, frustrating, and fizzle dinner stories! I can't be all alone, can I?
Menu Planning for Tuesday, March 9th-Tuesday, March 16th
Well, another busy week at my house! What to do, plan AHEAD! While I long for a Chickfila meal, I detest the thought of having to eat Taco Bell, Subway or Pizza Hut at the Food Court. I make sure to plan ahead to keep myself away from the nastiness and the fat! Can you tell I have been working really hard at the gym?
This week, this is our menu!
T: Chili Frito Pie; not so healthy but paired with a salad not so bad!
W: We have an FRG meeting this week (thing Family Readiness Group-families of soldiers).
I will take Banana Pudding (recipe care of Michael Groover (Paula Dean's hubby). I will also make Chicken Dorito Casserole that was shared with me by my friend, Rebecca!
Banana Pudding:
1 8 oz pkg cream cheese
1 14 oz can sweetened condensed milk
1 5 oz pkg instant vanilla pudding mix
3 cups cold milk
1 tsp vanilla extract
1 8oz container cool whip
1/2 a 12 oz pkg vanilla wafers
4 bananas, sliced
In a lg bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in HALF cool whip.
Line bottom of 9 X 13 dish with vanilla wafers. Arrange bananas evenly over wafers. Spread with pudding mixture. Top with cool whip.
Chill 1 1/2 hours.
Chicken Dorito Casserole: See Tuesday of this week's menu plan
H: Chipotle Chicken Sandwich (care of Pillsbury Recipes)
F: Birthday Party NO DINNER PLANS!
S: Buffalo Chicken Meatballs: See here
S: Empanadas and Brown Rice: I use pie crusts, cut in 8ths. I usually stuff with chicken that I have already cooked in crockpot (frozen chicken breasts in chicken stock; cook all day; tears apart easily), cheese, salsa, black beans, and then dip into guac or sour cream.
M: Mexican Pasta Skillet (Care of Woman's Day Feb 2010 p. 136)
1 cup cooked pasta (bowties or rotini)
1 tsp oil
1 lb. ground meat
1 small onion
2 tsp cumin
1 10 oz can mild enchilada sauce
1 11 oz can Mexican style corn
1 Tbsp cilantro, chopped
Cheese to garnish
Heat 1 tsp oil in skillet. Brown meat, add in onion and cumin.
Stir in enchilada sauce, corn and pasta
Add cilantro to skillet and cook until mixture is heated through. Garnish with cheese.
T: Ginger Chicken (care of Taste of Home Dec/Jan 2010 p. 42
Ingredients:
1 egg white, beaten
1 tablespoon soy sauce
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
SAUCE:
1/2 teaspoon cornstarch
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon sugar
STIR-FRY:
1 tablespoon plus 2 teaspoons peanut oil, divided
1 medium green pepper, julienned
3 green onions, cut into 1-inch lengths
1/2 cup canned bamboo shoots, finely chopped
2 to 3 teaspoons minced fresh gingerroot
1/4 cup slivered almonds, toasted
Hot cooked rice, optional
Directions
In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside.
Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired. Yield: 4 servings.
Have a happy week! Not matter what you are eating, plan ahead so you don't just grab something on the run!
This week, this is our menu!
T: Chili Frito Pie; not so healthy but paired with a salad not so bad!
W: We have an FRG meeting this week (thing Family Readiness Group-families of soldiers).
I will take Banana Pudding (recipe care of Michael Groover (Paula Dean's hubby). I will also make Chicken Dorito Casserole that was shared with me by my friend, Rebecca!
Banana Pudding:
1 8 oz pkg cream cheese
1 14 oz can sweetened condensed milk
1 5 oz pkg instant vanilla pudding mix
3 cups cold milk
1 tsp vanilla extract
1 8oz container cool whip
1/2 a 12 oz pkg vanilla wafers
4 bananas, sliced
In a lg bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in HALF cool whip.
Line bottom of 9 X 13 dish with vanilla wafers. Arrange bananas evenly over wafers. Spread with pudding mixture. Top with cool whip.
Chill 1 1/2 hours.
Chicken Dorito Casserole: See Tuesday of this week's menu plan
H: Chipotle Chicken Sandwich (care of Pillsbury Recipes)
F: Birthday Party NO DINNER PLANS!
S: Buffalo Chicken Meatballs: See here
S: Empanadas and Brown Rice: I use pie crusts, cut in 8ths. I usually stuff with chicken that I have already cooked in crockpot (frozen chicken breasts in chicken stock; cook all day; tears apart easily), cheese, salsa, black beans, and then dip into guac or sour cream.
M: Mexican Pasta Skillet (Care of Woman's Day Feb 2010 p. 136)
1 cup cooked pasta (bowties or rotini)
1 tsp oil
1 lb. ground meat
1 small onion
2 tsp cumin
1 10 oz can mild enchilada sauce
1 11 oz can Mexican style corn
1 Tbsp cilantro, chopped
Cheese to garnish
Heat 1 tsp oil in skillet. Brown meat, add in onion and cumin.
Stir in enchilada sauce, corn and pasta
Add cilantro to skillet and cook until mixture is heated through. Garnish with cheese.
T: Ginger Chicken (care of Taste of Home Dec/Jan 2010 p. 42
Ingredients:
1 egg white, beaten
1 tablespoon soy sauce
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
SAUCE:
1/2 teaspoon cornstarch
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon sugar
STIR-FRY:
1 tablespoon plus 2 teaspoons peanut oil, divided
1 medium green pepper, julienned
3 green onions, cut into 1-inch lengths
1/2 cup canned bamboo shoots, finely chopped
2 to 3 teaspoons minced fresh gingerroot
1/4 cup slivered almonds, toasted
Hot cooked rice, optional
Directions
In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside.
Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired. Yield: 4 servings.
Have a happy week! Not matter what you are eating, plan ahead so you don't just grab something on the run!
Friday, March 5, 2010
COUPON CLASS
44th ESB is hosting another coupon class taught by yours truly on March 15th(Monday) from 10-11:30. I will give you tips to save you and your family some cash on your commissary shopping trips! Bring a pen and paper and I will supply the rest. We will have drawings during the class! Come on out!
Crockpot Chicken Tortilla Soup
In my opinion, there is no easier recipe than this. Great news, dump it into the crockpot and 8 hours later...tada!
Here it is folks!
1 pkg chicken breasts (3-4 depending on number of people serving)-FROZEN
1 can rotel
1 can corn, drained
1 can pinto, ranch styles, black beans (your choice); drained and rinsed
1 cup salsa
2 Tbsp cumin
1 carton of chicken broth(make it as soupy or stewy as you like)
I use Pam on the bottom of my crockpot. Put chicken breasts in first FROZEN (how easy is this) and then dump. It is that easy. Turn on the crockpot to low and cook 7-8 hours. I have let it cook as long as 12 hours before using a 110V crockpot. Serve on top of tortilla chips with sour cream, guac and/or cheese. Yummo!
Hope you enjoy!
Here it is folks!
1 pkg chicken breasts (3-4 depending on number of people serving)-FROZEN
1 can rotel
1 can corn, drained
1 can pinto, ranch styles, black beans (your choice); drained and rinsed
1 cup salsa
2 Tbsp cumin
1 carton of chicken broth(make it as soupy or stewy as you like)
I use Pam on the bottom of my crockpot. Put chicken breasts in first FROZEN (how easy is this) and then dump. It is that easy. Turn on the crockpot to low and cook 7-8 hours. I have let it cook as long as 12 hours before using a 110V crockpot. Serve on top of tortilla chips with sour cream, guac and/or cheese. Yummo!
Hope you enjoy!
Wednesday, March 3, 2010
Commissary Shopping Week of March 1-8
Well, I did not have a very long list this week but I stumbled upon some great deals that made me pull out my binder and use as many coupons as I could find.
If you use canned veggies, tomatoes or fruit in your cooking, you DO NOT want to miss the sale on Del Monte's canned foods this week. Regularly as low as 60 cents or as high as $1, this week they are between 37 and 54 cents! Half price sale! So use those coupons you printed off or have gotten from ACS or the Yellow Ribbon Room!
Tide was also on a big sale down from $8.47 to $4.99. Use those $1 off coupons to get it for less than $4 and save over 50%!
Watch the cereal, they have started to go on sale again. Cheerios, Cinnamon Toast Crunch, and Kashi Crunchy Lean were in my basket this week. Great coupons out there for cereal so be ready to go with those!
This week, my savings was amazing! My total was $98.59 without coupons or sales. With coupons and sales, I saved 56%! I walked away paying only $43.47. I will tell you that I have enough canned veggies to last awhile!
I know storage can be an issue. Please remember that stocking up now allows you to pay less in the future. My savings didn't happen overnight. Build up those stockpiles so it is no problem when you need to make a dish for FRG or PWOC!
Have a great week saving!
Please check out coupons.com and redplum.com. Many have reset because it is a new month!
If you use canned veggies, tomatoes or fruit in your cooking, you DO NOT want to miss the sale on Del Monte's canned foods this week. Regularly as low as 60 cents or as high as $1, this week they are between 37 and 54 cents! Half price sale! So use those coupons you printed off or have gotten from ACS or the Yellow Ribbon Room!
Tide was also on a big sale down from $8.47 to $4.99. Use those $1 off coupons to get it for less than $4 and save over 50%!
Watch the cereal, they have started to go on sale again. Cheerios, Cinnamon Toast Crunch, and Kashi Crunchy Lean were in my basket this week. Great coupons out there for cereal so be ready to go with those!
This week, my savings was amazing! My total was $98.59 without coupons or sales. With coupons and sales, I saved 56%! I walked away paying only $43.47. I will tell you that I have enough canned veggies to last awhile!
I know storage can be an issue. Please remember that stocking up now allows you to pay less in the future. My savings didn't happen overnight. Build up those stockpiles so it is no problem when you need to make a dish for FRG or PWOC!
Have a great week saving!
Please check out coupons.com and redplum.com. Many have reset because it is a new month!
Menu Plan for Monday, March 1-Monday, March 8
Sorry I have not been posting. Honestly, I didn't know if anyone was actually reading them. My friend, Allyson, told me today that I hadn't posted in a while so here I am. My planning got off some while Ben was away!
M: Beef and Veggie Stir Fry (comes from the Parents January 2010 Issue)
Recipe:
1 lb lean beef strips
1/4 tsp salt
1/8 tsp black pepper
1 1/4 tsp ground ginger, divided
2 Tbsp reduced sodium soy sauce
2 Tbsp water
1 Tbsp rice wine vinegar
2 tsp cornstarch
1 tsp onion powder
1/2 tsp garlic powder
2 cups chopped celery
1 lb. mixed frozen stir fry veggies * I subbed fresh peppers.
2 tsp canola oil
2 cups cooked brown rice
!. Season beef with salt and pepper and 1/4 tsp ginger. Combine soy sauce, water, viengar, cornstart, onion and garlic powders, and remaining ginger in a bowl. Set aside. In another bowl, mix celery and veggies, set aside.
2. Heat wok or skillet on medium high. Add oil and seasoned beef; stir fry until seared, 2-3 min. Remove beef from pan and set aside. Add veggie mixture to pan and stir fry until thawed or about four minutes. Return beef to pan. Stir sauce mixture and add to pan. Cook until sauce is thickened about 2 minutes. Per serving: only 226 calories!
T: Grilled Chicken: I usually marinate in Italian seasoning but have really enjoyed the
**Cook extra for Friday's meal
W: Spaghetti
H: Honey Grilled Tenderloins: See Wednesday
F: Spinach Salad with Chicken: I add mandarin oranges and almonds. I use this balsamic recipe.
S: Herb Chicken Sliders with Raspberry Mustard: Click here for the recipe from Pillsbury
S: Chicken Tortilla Soup
M: Fish Tacos: You may use any fish you wish. I will pan fry some tilipia.
Sauce for on top.
1/2 c sour cream
1/4 c chopped fresh cilantro
2 Tsp fresh lime juice
2 green onions, chopped
Combine and set aside.
Place fish on torilla and serve with sauce.
I will serve with rice and green beans.
Happy Eating In!
M: Beef and Veggie Stir Fry (comes from the Parents January 2010 Issue)
Recipe:
1 lb lean beef strips
1/4 tsp salt
1/8 tsp black pepper
1 1/4 tsp ground ginger, divided
2 Tbsp reduced sodium soy sauce
2 Tbsp water
1 Tbsp rice wine vinegar
2 tsp cornstarch
1 tsp onion powder
1/2 tsp garlic powder
2 cups chopped celery
1 lb. mixed frozen stir fry veggies * I subbed fresh peppers.
2 tsp canola oil
2 cups cooked brown rice
!. Season beef with salt and pepper and 1/4 tsp ginger. Combine soy sauce, water, viengar, cornstart, onion and garlic powders, and remaining ginger in a bowl. Set aside. In another bowl, mix celery and veggies, set aside.
2. Heat wok or skillet on medium high. Add oil and seasoned beef; stir fry until seared, 2-3 min. Remove beef from pan and set aside. Add veggie mixture to pan and stir fry until thawed or about four minutes. Return beef to pan. Stir sauce mixture and add to pan. Cook until sauce is thickened about 2 minutes. Per serving: only 226 calories!
T: Grilled Chicken: I usually marinate in Italian seasoning but have really enjoyed the
**Cook extra for Friday's meal
W: Spaghetti
H: Honey Grilled Tenderloins: See Wednesday
F: Spinach Salad with Chicken: I add mandarin oranges and almonds. I use this balsamic recipe.
S: Herb Chicken Sliders with Raspberry Mustard: Click here for the recipe from Pillsbury
S: Chicken Tortilla Soup
M: Fish Tacos: You may use any fish you wish. I will pan fry some tilipia.
Sauce for on top.
1/2 c sour cream
1/4 c chopped fresh cilantro
2 Tsp fresh lime juice
2 green onions, chopped
Combine and set aside.
Place fish on torilla and serve with sauce.
I will serve with rice and green beans.
Happy Eating In!
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