I DID IT!!!!

Well, I did it!!!!   I LOST 40 POUNDS!!!! 

Last summer, I found myself at an all time high weight, and an all time low point.   I was miserable.  None of my clothes fit me, I had no energy, blah, blah.    I was embarrassed to be in photos, and completely ashamed at how overweight I had become.

Then, I finally reached out to one of my sorority sisters, who had a lot of posts on her Facebook about a weight loss program.   I had also been seeing many people around me lose weight from the same program.   I was dubious at first - but finally I decided that there was quite literally no good reason for me not to try.

So, I did.   The weight was falling off of me, and my how outlook changed.   My energy level was through the roof, and really started just feeling proud - for the first time in a very long time.

Now, moving forward, I am going to get this blog rolling again, and dedicate it to sharing my recipes that are all program approved.    If any of you want more info on the program, please drop me line!   It is life changing!!!

Hot and Sour Soup

So....I've had a cold for what seems like forever.   I can't get rid of it.   I've been eating a lot of soup, because it feels so good on my throat.    I love hot and sour soup, but I have no clue what the nutritional content is coming from the local Chinese Restaurant......so of course I had to make my own.   It took me a few tries to get the broth JUST RIGHT....but now I've got it!!!

                                                                                            

1 package of Extra firm tofu, cut into thin slices

1 cup of mushrooms, cut into slices

1 can of bamboo shoots, cut into slices

7 cups of low sodium chicken broth

2 TBS low sodium soy sauce

3.5 TBS Annie Chuns Go Chu Jang Korean Sweet and Spicy sauce

1/2 TB sesame oil

1 package of shirataki noodles

2 packs of instant miso soup

This is an easy soup.......I just tossed everything except the instant miso soup together and let it come to a boil.    Then, I added the miso soup mix and let the entire pot simmer for about 45 minutes.

It was perfect.    It made a huge pot, and I will be the only one in my house eating it (hubby can't stand tofu or shirataki noodles!)

It makes 4 huge servings at exactly 197 calories per serving.   I ate only 1/2 a serving as a snack, and it totally cut the feeling of hunger.    Even better, three hours later I still felt full.  And the best, it is so freaking good!!   So, I will declare this a winner!!!

I actually stored the leftovers in old containers from the Chinese Restaurant, which shows just how much soup this makes.

Calories:   197
Fat Grams:   11 (2 saturated fat)
Sodium:  2400 mg
Carbs:  17 g
Protein:  16 g
Fiber:  4 g

ENJOY!!!!!

Squash Croquettes

Yes......more squash.    I have never had so much squash in my life.   It's fun, trying to come up with new ways to cook it.     This recipe for squash buttons was an accident.    I originally was going to make squash tots - like tater tots, but they really looked more like little balls than a tater tot.

These are so simple and hardly any ingredients.   I used yellow squash (of course), but I am quite certain that they would be just as yummy with zucchini.    I also think they would be really good with a bit of onion grated in.

3 medium sized squash shredded (skin and all - use the side of the grater that you would use to shred cheese) - should make 1 and 1/2 or more of shredded squash
1/3 cup of Italian Style Bread Crumbs
1 egg white
1/3 cup reduced fat shredded cheese (I used Fiesta Blend)
salt

Place shredded squash in a colander, and sprinkle lightly with salt.   Allow to sit for a few minutes, the salt helps draw out the water.    Using a large spoon, press against the squash to try and press out as much liquid as you can.   Or, use your hands as squeeze out the water.

Mix the shredded squash, bread crumbs, egg white and cheese.    Form into small balls - about the size of a crab ball.

Bake at 350 for about 30 minutes or until brown and crispy.   Flip once during the cooking process.    Makes two servings.

Calories:  148
Carbs:  16
Fat:  5
Protein:  10
Fiber:  2

These make great leftovers, and heat up well in the microwave.    Enjoy!!!

Skinny Squash Casserole

Okay, so we still have squash coming out of ears.    Obviously, my mother in law's garden is giving us quite the bounty!    I've made three squash casseroles in the last 7 days (trying to lighten it up without losing the flavor).......and today's version was PERFECT!

Squash Casserole is such a southern summer staple.....you can't just randomly go fat free without anyone noticing.    I went 'light'.....and added my secret weapon of Adobo Seasoning.     That stuff just rocks.    I also swapped out an ENTIRE sleeve of Ritz crackers for a couple cups of corn flakes.    That saved a ton of calories.

This recipe comes in with 6 humongous servings and only 210 calories per serving.   It is fan-freaking-tastic.   Seriously.

5 or 6 yellow squash
1 cup light sour cream
1 cup reduced fat shredded cheddar
1 cup sweet onion, chopped
1 can healthy request cream of mushroom soup
2 cups of corn flakes
2 TBS yogurt spread (such as Brummel and Brown)

Preheat oven to 350.   Slice and steam the squash.    Drain as much excess water out of the squash as possible.    Mix the squash, sour cream, cheese, onion, and cream of mushroom soup in a bowl.    Pour into a baking dish sprayed with non-stick cooking spray.

Crush the cornflakes, and then sprinkle on top of the casserole.   Melt the yogurt spread, and drizzle it on top of the cornflakes.     Bake at 350 for about 30 minutes or until bubbly.    Allow to sit for at least 30 minutes prior to serving.

Note:   If casserole appears runny, don't fret.   You just didn't get enough water out of the squash.    It WILL thicken upon standing.   This is also fantastic served the next day, it makes great leftovers!    I lived off of it for three days.........

Makes 6 LARGE servings

Calories:  210

Carbs:  22

Fat:   10

Protein:  10

Fiber:  2

Sodium:  389

Mexican Salad Wraps

I came up with this idea after I made the skinny Southwest Egg Rolls.    Why not turn it in to a salad....or eat it as a wrap?   I tried it out, and was so painfully easy, and so totally delicious.   It makes for a quick and easy lunch or dinner.    

1 Can of Corn, drained
1 Can of black Beans, rinsed and drained
1 cup reduced fat shredded cheese, Mexican blend
5 cups of shredded romaine lettuce
1 cup of cherry tomatoes, sliced in half
fresh cilantro, to taste
1 tsp. cumin
1 tsp. cayenne pepper
1 tsp. salt
6 flour tortillas
6 TBS. light ranch dressing
2 tsp. taco seasoning (or more, to taste)

Mix the first 9 ingredients together.     Combine the ranch dressing and taco seasoning.     Add the dressing to the salad mix and toss thoroughly.     Let it sit for about ten minutes, and toss it again.   Adjust seasoning and dressing as needed.

Put a large amount on a flour tortilla and make a wrap.    For an added crunch and flavor punch, put about 3 crumbled up tortilla chips on the top.

Serves: 6 huge wraps
Calories:  316
Carbs:  40
Fat:   9
Protein:  16
Fiber:   10

My husband ended up just eating it as a salad.    I crumbled up tortilla chips on it like croutons, and he gave it two thumbs up.    My husband isn't really a salad or veggie man, so this was a good way to get him to eat some!   The beans and the corn also make it very filling, so he was completely satisfied for right around 300 calories.  :)

Skinny Squash Spears

It's that time of year!!!   I'd love to tell you that I have a garden just bursting with vegetable goodies.....but I don't.    But, my mother in law sure does!!!!    Right now we are in squash heaven.    So, today's recipe is for Skinny Squash Spears.

4-5 small to medium yellow squash
2 eggs whites
1/2 cup Italian Bread Crumbs
1/4 tsp salt (times two)
1/4 tsp pepper (times two)
2 tablespoons of grated Parmesan cheese

Preheat oven to 350.    Spray a non-stick oven pan with a small about of cooking spray.

Slice the squash length wise, they should look almost like a dill pickle spear.   Beat the eggs, and add 1/4 tsp of salt and 1/4 tsp of pepper.   In a separate bowl, mix the bread crumbs, plus another 1/4 tsp of salt, 1/4 tsp of pepper, plus the Parmesan cheese.    Dip the squash spears into the egg, and then into the breadcrumb mixture.   Be sure they are thoroughly coated in breadcrumbs.

Place the spears on the oven pan.   Spray lightly with non-stick cooking spray.   Bake at 350 for approximately 25 minutes, turning them over half way through.    Cook until golden brown and desired softness.   Warning:   don't over cook or they will be soggy!!!

My husband and family loved these!!!   It's a good thing - since it looks like we will have quite a bit of squash coming up!!!

In the photo, I have a shot glass of fat free ranch and a smidge of taco seasoning.   I DON'T recommend this.    I thought that a dipping sauce would be good, but the squash is perfect alone.   Even my husband agreed that nothing else was needed - it's perfect as it is.  :)

Serves:  4
Calories:   109
Carbs: 17
Fat:  2
Protein: 6
Fiber: 3

Skinny Southwest Egg Rolls

Okay - it's no big secret that I love an egg roll.    Something about all the delicious food being in a little wrapper makes me happy.   :)    A friend of mine started working at Chili's.....which made me start CRAVING their Southwestern Egg Rolls.     I asked her to snoop around and let me know what she saw in them when she served them.   All she could come up with was chicken, corn, spinach, and peppers.    So, I started researching different recipes online.    Just about all of them called for the same basic ingredients.   I started playing around with it, and came up with MY perfect combination.    I would love to give credit to all the other recipes out there that I consulted, but I can't.    There were too many.....and they were all very similar in the ingredients.

I wanted to make mine vegetarian, so I stuck with the basics, and just seasoned them up!

Preheat oven to 425 F.

1 can of black beans, drained and rinsed
1 can of corn, drained
1 can of green chilies - 10 ounces, drained
1 ten ounce pack of frozen spinach, thawed, and all the water squeezed out of it
1 pack of 2% Shredded Cheese - 7 ounces or 1.75 cups (I used Great Value Fiesta Blend)
1 pack of Nasoya Egg Roll Wrappers
4-5 green onions, chopped
1 tsp. ground cumin
1/2 tsp. of Chili powder
1/2 tsp - 1 tsp of salt (to taste)
1/2 tsp cayenne pepper
Fresh chopped cilantro to taste - I used about 1/2 a cup because I love it!

Mix all the ingredients (except the egg roll wrappers!) in a bowl.   Let it sit for at least 15 minutes, mix it again, and then taste it to see if you need to add any more seasoning to suit your taste.

Set up an egg roll wrapping station with the wrappers, and a small cup of water.      Spray a baking sheet with non-stick spray.     Put about 1/4 a cup of the mixture into a wrapper.

Wrap them (please see some of my previous egg roll recipes for directions on wrapping!).      Use the water to seal the edges.    Spray the tops lightly with non-stick cooking spray.Bake at 425 F for about 15 minutes - turn them halfway during the cooking time.

1 Egg Roll:

Calories - 119
Carbs - 18
Fats - 2
Protein - 7
Fiber - 2
Sodium - 309
Weight Watchers Points - 2.95

As far as any dipping sauce goes, I didn't use any!    However, I am sure that guacamole, salsa, or even a light ranch dressing would be great.     Just watch the added calories!