WOW...long time!

I can't believe it's been a YEAR since I posted! Sorry to leave you all hanging. I AM still around and still doing WW. I've been somewhat lazy this year, and have basically maintaned the same weight all year. I've recently made some changes and the scale is finally moving in the right direction. I guess what they say is true...the closer you get to goal, you self sabotage. This is definitely true with me. I was 23 lbs from goal and gained 13 lbs. UGH! I've since lost 7 of that, so it's all good. I think that getting back to blogging, posting every day (if possible) will help me get focused again. I've really missed it, and I see blogger has made some changes, so I'll have to catch up and maybe update the page a bit. Well, back to lunch, and I'll start posting pics maybe tomorrow. Have a blessed day!!

Connie B

Mid week check in...

Hello All,

Sorry I didn't blog over the weekend, but I was super busy cooking!! I made slow cooker sloppy joes, slow cooker 3 bean pork chili, homemade agave bbq sauce, and feta stuffed chicken burgers! Don't worry, I'll post the recipes this weekend when I have more time. Boy DH and I both have been eating good in the neighborhood, LOL. I am hoping the weight fairies will sprinkle a little good luck on me for my WI on Saturday. I'm really close to TWO goals! I'll let you know how it goes! Hope you all are having a great week! Gotta run for now!

Connie B

Three Bean Pork Slow Cooker Chili

This stuff is awesome!! I used two jalapenos and chipolte chili powder instead of regular chili powder. I also added two small bell peppers. Three Bean and Pork Slow Cooker Chili Weight Watchers Recipe Course: main meals PointsPlus® Value: search site Servings: 10 (I got 8 1 cup serving) Preparation Time: 35 min Cooking Time: 480 min Level of Difficulty: Easy Chunks of pork tenderloin make this chili especially robust. Spicy peppers add even more flavor. Ingredients 1 medium onion(s), chopped 2 clove(s) garlic clove(s), minced (medium) 1 cup(s) carrot(s), chopped 1 Tbsp chili powder, medium-hot 1 tsp dried oregano, crushed 1 small jalapeٌo pepper(s), seeded, chopped (don't touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped 1/2 tsp table salt 1/2 tsp black pepper, freshly ground 2 pound(s) lean pork tenderloin, trimmed of fat and cut into 1-inch chunks 15 oz canned black beans, drained and rinsed 15 oz canned kidney beans, drained and rinsed 15 oz canned pinto beans, drained and rinsed 1 cup(s) canned tomato puree 29 oz canned diced tomatoes, with green pepper, celery and onion, undrained 6 oz canned tomato paste Instructions • Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again. • Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving. Notes • We start cooking the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer. This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.

Connie B

Sizzling Ginger Pork

This is a Biggest Loser recipe and it's FREAKING awesome if you like fresh ginger!!!

1 tsp sesame, canola, or olive oil
8 oz lean pork tenderloin (or skinless chicken breast or lean flank steak) chopped
1/2 red onion, thinly sliced
2 TB finely chopped shallots
2 TB peeled, finely chopped fresh ginger
1/2 cup fat-free, low sodium chicken broth
2 TB low sodium soy sauce
1 TB dark molasses
1 TB Szechuan seasoning mix
1 cup cooked wild rice or brown rice
2 cups steamed broccoli
1 tsp toasted sesame seeds
2 TB chopped cilantro

Heat oil over medium high heat in a nonstick skillet. Add pork and cook until lightly browned but not fully cooked. Remove to plate and cover.

Add onion, shallots, ginger, and half of the broth to skillet. Simmer until vegetables soften, 2-3 minutes. Add soy sauce, molasses, Szechuan seasoning, and remaining broth. Bring to a simmer and return meat to skillet. Simmer 3-4 minutes longer, until meat is just cooked through. Serve over hot rice with broccoli. Garnish with sesame seeds and cilantro.

Serves 2

Notes: If you aren't able to find Szechuan seasoning, you can make your own. 1/2 tsp garlic powder, 1/2 tsp red pepper flakes, 1 tsp ground mustard, and 1 tsp ground coriander.

Connie B

Monday Monday

Did you watch Dr. Oz today? If you don't know, you could win a million bucks! Visit his website to find out how!

Today's eats:
Bfast: Fiber One Squares w/ skim milk and a banana
Lunch: Leftovers of Stuffed Cabbage Strata (see prev post)
Snacks: WW mini bar, Nature's Valley granola bars
Dinner: Good 'ole PB&J

Workout: jog/walk intervals, 25 mins, plus 10 mins of warm up/cool down.

Happy Sunday!

 Hello All,

Hope everyone had a wonderful weekend! I've been a busy little beaver this weekend. Cleaning two fridges, one freezer, washing clothes, cleaning the birdfeeder, clipping and organizing coupons, and cooking. Whew. Going back to work tomorrow so that I can rest! LOL!

Today's eats....

 Bfast:  Fiber One Squares w/ skim milk and a banana

Lunch:  McDonald's Southwest Grilled Chicken Salad
Snacks: Fat Free Pringles, WW mini bar

Dinner: Big bowl of "Stuffed Cabbage" Strata.  This recipe is really good and a very generous portion for 8 WWPs!

I also made Sizzling Ginger Pork today. I'll post the recipe later this week, with pics. Smelled really good while cooking but I haven't tried that one yet. I'm off to cut myself a piece of Pineapple Angel Food Cake and veg in front of the TV.  Ciao for now :)


 

"Stuffed Cabbage" Strata

This is a Biggest Loser recipe and it's SO good. I think I will add some spices to the tomato sauce the next time I make it. 8 slices center cut bacon, cut into 2" pieces 1 1/4 cups finely chopped onions 1 cup uncooked instant brown rice 6 cups shredded green cabbage 1 1/2 lb ground chicken breast or extra-lean ground beef 1/2 tsp salt 1/4 tsp ground black pepper 2 cans (8oz each) no-salt added tomato sauce 3/4 cup water hot sauce(optional) Preheat oven to 400 degrees. Lightly coat an 8x8 (at least 2 1/4" deep)ovenproof glass or ceramic casserole or baking dish with olive oil spray. Place large nonstick skillet over medium high heat. Add bacon and cook 4-6 minutes per side, or until the edges start to crisp. Transfer bacon to a plate lined with paper towel. Discard all but 1 TB bacon fat from skillet. Add onions and rice to skillet and place over medium heat. Cook, stirring 3-5 minutes, or until onions are tender and rice is starting to brown. Spread 3 cups of the cabbage in an even layer on bottom of prepared baking dish. Top with rice mixture, forming an even layer. Add chicken, salt, and pepper to skillet and increase heat to medium high. Cook chicken, breaking up with a wooden spoon, but leaving some large chunks, until no longer pink, 3-5 minutes. With slotted spoon, transfer chicken to baking dish to form another even layer. Spread remaining cabbage evenly over chicken layer. Discard any liquid from skillet and add tomato sauce and water. Turn heat to high and bring to a boil. Spoon sauce evenly over the casserole. Lay bacon pieces on top of cabbage. Cover dish with aluminum foil and bake 45 minutes. Uncover and bake 10 minutes longer, or until cabbage and rice are tender and strata is heated through. Let stand 5 minutes to set. Cut into 6 equal pieces and serve with hot sauce, if using. Notes: I only used 1 lb of ground chicken breast (which is plenty for this recipe). I also made this 4 servings instead of 6.  WW Points Plus Value 8 for those who count.