Riced Cauliflower

Whoever came up with this idea is a genius!  Such a simple (and obvious!) idea but genius nonetheless!

If you have a Trader Joe's near you, run out and get this stuff!  Though that is actually easier said than done....it's almost always out of stock and people line up when the stores open to get it!  We had to call and have them save some for us when the shipment came in and even then they are putting limits on how much you can get because everyone (at least everyone on Weight Watchers!) wants it!

So basically it's just cauliflower that has been made into little pieces the size of rice.  You can eat it by itself or use it in place of rice--like with Chinese food or a stir fry.  You can use it in soup to take the place of pasta.  Lots of uses!  The best part?  ZERO SMART POINTS!!!

This stuff kept me under points after having a terribly unhealthy lunch that used up most of my points for the day.  Phew!  I was out at a luncheon and there was no choice of what to eat.  It was all high point stuff--a basket of cornbread, muffins and rolls, pot roast with gravy, chicken and biscuits, potatoes, veggies and fresh berry shortcake.  Yikes!  I did the best I could but I was hungry so I had to eat something.  I ate a little bit of everything and just figured out the points as best as I could.  I only ate the fresh berries off of the shortcake and someone else just wanted the cake so we traded and I took her berries and gave her my cake!  Why do I still feel guilty when I eat bad stuff even when I don't go over my points??  Hmmm...

Weigh-In: Week 9

Nine weeks.  That's like two months!  One-sixth of a year!  Still going strong...

This week's loss:  -4.4 
Total Loss to Date: -32.4

After last weeks .8 pound loss I was hoping for a good week so I was happy with 4.4 for this week!  I was a little concerned because of all of the meals on the road but I knew I had made good choices.  Makes me think that maybe I can do my upcoming Vegas trip without TOO much damage!!

Got some new bling this week.....my charm for losing more than 10% of my body weight!!  WooHoo!!

Added my 10% bling this week!!

Recipe: Crockpot Chicken Parmesan

I made this the other night for dinner and everyone in my family loved it!  It doesn't have the "crunch" of regular fried or baked chicken parmesan but it has all of the flavor.  And it's MUCH healthier!  I served it with the Ronzoni Smart Taste pasta which has added fiber and is a white pasta but has the health benefits of a wheat pasta.  I've tried to get my family to eat wheat pasta but they hate it!  This recipe is worth a try..


2-4 boneless, skinless chicken breast halves (I actually used 5 small ones)
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce

Spread the 1 TBSP of olive oil into the bottom of your crockpot.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top (I used 1 cup and it was plenty, could probably even omit if you wanted), depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low for 5-6 hours or high for 3. (Mine was done on low in less than 4 hours)
Serve with your favorite pasta.

Recipe: Ranch Chicken (or pork chops)

This is one of my kids favorites!!

Crockpot Ranch Chicken (or porkchops)

4 boneless skinless chicken breasts (or boneless porkchops--my family likes both!)
2 cans 98% fat free cream of chicken soup
1 packet Hidden Valley Ranch mix

Just mix the soup (undiluted) and ranch mix up in the crockpot.  Stick the chicken or porkchops in and cover w/soup mixture.  Cook on high for about 6 hours.  If you like a lot of sauce or are doing more than 4 chicken breasts or porkchops you might want to double the soup/ranch mixture.

I served it with brown rice and veggies.  Very yummy!  You're welcome.  :)

Recipe: Beef Enchiladas

I know you're all dying to know what was for dinner tonight.  <sarcasm>  My family all liked this and it was pretty quick and easy--I'm all about quick and easy!  No, not *that* kind of quick and easy...Sheesh!

Beef Enchiladas 

1 pound 93% ground beef  (I used 96% lean beef)
6 oz can tomato paste (I used about 9 oz. cause I thought the sauce was a little thin)
2 cups warm water
1 cup shredded 2% cheese (I used a 2% Mexican blend)
1 tsp salt
1 tsp onion powder
1 1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
dash each oregano, black pepper, coriander
10 soft corn tortillas

Brown hamburger. Add seasonings to warm water, combine. Add tomato paste. Mix well.  Warm up tortillas. Pour 1/2 of tomato mixture into the skillet with the hamburger. Add half of cheese. Stir to mix up the meat, tomato sauce and cheese. Scoop a large spoonful of the mixture onto each tortilla. Rollup the tortilla, enclosing the filling and place it seam side down in 13x9 pan. Pour remaining tomato mixture over tortillas and sprinkle with cheese. Bake at 350 for 30 minutes.

Recipe: Stuffed Bell Peppers

Another healthy recipe if anyone is interested.  I made these for dinner last night...

Stuffed Bell Peppers

4 large green bell peppers
1 cup of cooked brown rice
1 lb 93% lean ground turkey (I used 96% lean ground beef)
2 garlic cloves
1/2 cup chopped onion
1 can diced tomatoes (with italian seasoning is better)
tomato sauce--enough to cover bottom of casserole dish *I also poured some tomato sauce on top of each pepper after filling w/the beef/rice mixture.
2 TBSP canola oil
salt & pepper to taste

Preheat oven to 400 degrees.  Cut bell peppers in half lengthwise; discard seeds and membranes.  Place in casserole dish--the bottom of dish should be covered with a thin layer of tomato sauce.  In a pan, add canola oil and sautee the onions until translucent (5-7 minutes).  Add minced garlic and cook for 2 minutes.  Then add the ground turkey (or beef) amd brown.  In a large bowl, combine the cooked ground turkey or beef, brown rice, and diced tomatoes.  Add salt & pepper to taste.  Scoop mixture into each bell pepper half.

Bake, covered, for 30 minutes. 

Makes 4 servings--296.2 calories each, 8.6g fat, 30.9g carbohydrates, 24.4g protein.

Recipe: Salsa Chicken

Made this over the weekend....SUPER easy and soooo good!  I served it with brown rice & veggies.

Salsa Chicken

boneless, skinless chicken breasts
1 pkg. taco seasoning mix
1 jar of salsa
shredded cheddar cheese

Sprinkle taco seasoning mix on both sides of chicken breasts and place in a lightly greased 9x13" baking pan.  Pour salsa over chicken and bake at 375 degrees until chicken is done (about 40 minutes).  For last 5 minutes of baking time sprinkle shredded cheese on top. 

(Delicious w/o the cheese too--I have to leave the cheese off for one of my boys who is anti-cheese.  How can someone hate cheese?  He can't be my child...)

Recipe: Peking Pork Chops

My crockpot and I are getting to be really good friends.  I am totally loving these easy meals.  And I *really* love that even when we're on the run my family is having healthy meals!

Peking Pork Chops

4-6 pork chops (I used boneless pork loin)
1/4 cup brown sugar
1 tsp. ground ginger
1/2 cup soy sauce
1/4 cup ketchup
1 clove garlic, crushed

Trim excess fat from pork chops and place in slow cooker.  Mix brown sugar, ginger, soy sauce, ketchup & garlic in a smal bowl and pour over meat.  Cover, turn to low and cook 4 to 6 hours, or until tender.

*I doubled the sauce but I really didn't need to.  I served it with brown rice and broccoli.  Everyone in my house really liked it!  This would be great with Trader Joe's Riced Cauliflower instead of the rice. :)

Recipe: Easy Chicken Marsala

Chicken Marsala is one of my favorites!!  I served it with yolk-free egg noodles and green beans.  Mmmm!!

Easy Chicken Marsala

1/4 cup all-purpose flour
1/2 tsp garlic salt
1/4 tsp ground black pepper
1/2 tsp oregano
4 boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp butter
1 cup sliced fresh mushrooms  (I used more cause we love mushrooms!)
1/2 cup marsala wine

In a medium bowl, stir together the four, garlic salt, pepper and oregano.  Dredge chicken in the mixture to lightly coat.

Heat olive oil and butter in a large skillet over medium heat.  Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side.  Turn chicken over and add mushrooms.  Cook about 2 minutes, until other side of chicken is lightly browned.  Stir mushrooms so that they cook evenly.  (I cooked a little bit longer on each side)

Pour marsala wine over the chicken.  Cover skillet and reduce heat to low;  simmer for 10 minutes or until chicken is no longer pink and juices run clear.

Recipe: Slow Cooker Marinara Chicken & Vegetables

Slow Cooker Marinara Chicken & Vegetables

2 lbs. boneless, skinless chicken breasts (I only used 1 lb)
4 gloves garlic, peeled and crushed
4 tomatoes, chopped or one 14.5 oz. can low-sodium tomatoes, drained
4 medium ribs celery, diced (1 cup)
2 small zucchini, diced (2 cups)
1 bell pepper, cored, seeded, and diced
18 oz. jar marinara sauce (I used 24 oz. jar)
1 tsp. dried basil
1 tsp. dried thyme

Place the chicken in the slow cooker; add the garlic, tomatoes, celery, zucchini, and pepper.  Pour the marinara sauce over all, and sprinkle the basil and thyme on top.  Set the slow cooker on low and cook for 6 to 7 hours.  Before serving, shred the chicken with a fork.

I serve with smart taste (high fiber) spaghetti.  Would be good with spaghetti squash too!