"The only time to eat diet food is while you’re waiting for the steak to cook."- Julia Child

Monthly Archives: May 2012

Hope everyone had a great (long) weekend, and made sure to remember what the holiday really was about.  We have so much to be grateful for because of our troops! A simple “thank you” will never be enough for everything you have sacrificed for us!

We really enjoyed our self this weekend with friends and family!  On Sunday night we had a group of friends come over to play games and snack on some food! The guys,  Clay and Josh,  played X-Box while the girls, Me, Jessica and Andrea  enjoyed a competitive out to get each other peaceful game of Sequence!

Then on Monday Me, Jessica and Josh spent that morning laying out by the pool and just catching some sun… A LOT OF IT!  Then that night, we did it all over again! 🙂  Played more games and had more food! This time we grilled out burgers, steaks, hot dogs, vegetables, and  potatoes! Josh did a good job of not burning anything and making everything taste yummy!

Of course this post would not be complete without a recipe, I made this one this weekend! This is one for the sweet tooth people out there (like me!)

Apple Toffee Dip

Ingredients

  • 1 package (8 oz)  of cream cheese, softened (If you want, you can use the low-fat, i figured, what the heck I’m going full fat for this bad boy!)
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 package (8 oz ish)  heath bar bits
  • Green apples & red apples cut into wedges (I also had gram crackers to dip with)

Directions

  1. In a bowl, beat cream cheese, sugars, and vanilla. Fold in the heath bar bits and serve with apples (or whatever you want)

There is a TON of sugar in this, but OMG its sooo good! If you have a sweet tooth, you are going to love this! I like it best with the green apple because the tart goes really well with the sweetness of this dip.

I know I said there will be some healthy recipes coming soon, and there will be! I am still working on making them 🙂

Hope everyone (in Texas)  got out there and voted yesterday! We did! Yeah!

Have a great short work week!

WEST OUT


I want to start off by saying Happy 2nd Anniversary to the love of my life JOSH!! I love him more than I did on the day we said “I DO”.  ❤

This weekend I did pretty poor with my healthy eating… (super fail!) But it was Soooo worth it!

Me and Josh went for a wine tour on Saturday in Burleson, TX at a little winery called Loan Oak Winery. (soon to be Lost Oak… just FYI) and it was the neatest little place! We got to walk around the vineyards, we even got to see them bottling wine! It was really cool. After we walked around the land, we went back in and had a wine tasting. Their wine is really yummy and we did leave with a bottle (or 2 :))

On our way back we passed by the new FOOD TRUCK PARK in Downtown Fort Worth, so we stopped in to get some dinner! It was delish! We both stopped at the Butchers Son food truck and ordered sliders which were spectacular, Josh even said it was one of the best sandwiches he ever ate. If you are looking for something outdoors before the summer heat kicks you in the pants, then this is the thing to do. They had a live band and lots of room!

Remember I mentioned about the “not eating super healthy” earlier, here’s why…

The sliders I ate… 1 had Mac N Cheese and Brisket, 1 had fried chicken and mashed potatoes and gravy, and 1 had pulled pork with cheese and onions…. and I ate it all….

The worst part is… WE WENT BACK THE NEXT NIGHT!!! With my family of course 🙂 This time I opted for a more “healthy” option and enjoyed brisket tacos (which were amazing).  I Would for sure recommend hitting it up before it gets to hot out side.

On Sunday, I was in a baking mood so I baked some cookies that Josh has been wanting, Butter Pecan Chocolate Chip Cookies!   Here is how I made them…

Butter Pecan Chocolate Chip Cookies

Ingredients

  • 8 oz unsalted butter
  • 1 1/2 cup chopped pecans
  • 2 1/3 cup flour
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 1 cup brown sugar, firmly packed
  • 1/4 cup granulated sugar
  • 1 1/2 tsp vanilla
  • 2 large eggs
  • 1 cup chocolate chips

Directions

  1. Melt the butter in a medium sauce pan, once melted, pour it into a large mixing bowl. Pour pecans into the sauce pan and stir to coat with the remaining butter residue. Cook over medium heat until pecans are  lightly browned. Set aside and cool completely
  2. When the butter in the bowl has cooled, add the sugars and beat until well blended. Beat in the eggs and vanilla until smooth and well blended. Slowly add in the flour, baking soda and salt until all mixed, then stir in the chocolate chips and pecans.
  3. Scoop tablespoons (I have a tablespoon ice cream scoop that it awesome when it comes to measuring this out) on a cookie sheet either lightly greased or I used a silicone sheet what ever you have, and bake on 350 degrees for about 11 min.

Depending on how big you make the cookies,  you should end up with about 3 or 4 dozen.

Here is my final product (including my set up)

I did also make homemade hummus this weekend for my lunches and stuff which is healthy so I may post that later this week.

So back to working out and eating better things. This weekend has fun things in store for us and I cant wait to share pictures and tell y’all all about it!!

Until then….

WEST OUT!


So, truth be told, I have always loved pastas and carbs…  But I know how unhealthy the white and cream sauces are or can be so I try  not to make them. (Not only that, but Josh doesn’t like creamy sauces…Who doesn’t like creamy sauces?!?!) That being said, I have been looking around for some healthy healthier pasta dishes and last night I HIT THE JACKPOT!!!

Pasta with Asparagus

Ingredients: 

1 lb thin asparagus, cut into 2″ pieces (tough ends trimmed)
6 oz uncooked pasta such as Ronzoni Smart Taste
1 tbsp extra virgin olive oil
3 cloves garlic, crushed
salt and fresh cracked pepper
1 large egg yolk
1/4 cup freshly grated Parmigiano-Reggiano cheese (I used KRAFT BRAND)

Directions:

In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp. Drain asparagus in colander reserving 1 cup liquid before draining.
Fill pot with salted water, cover and boil for pasta. When water boils cook pasta according to package directions for al dente about 8-10 min.
Meanwhile, in a sauté pan heat olive oil. Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.
In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid*, salt and pepper. Mix well. After pasta is drained return to pot and mix with egg mixture. Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta. Toss in asparagus and mix well. Adjust salt and pepper to taste. If pasta seems too dry add more reserved liquid a tablespoon at a time.

Source: Skinnytaste.com

*I was nervous that the egg yolk would cook if you added the hot asparagus water to it, but if you do it slowly and whisk it quickly as you pour it, it worked out just fine (No scrambled eggs for this girl!)

Servings: 4 • Serving Size: 1 1/4 cup •
Calories: 227.6 • Fat: 7.0 g • Protein: 5.4 g • Carb: 38.3 g • Fiber: 6.9 g  

 

Then eat it.. ALL OF IT!! OK maybe not all of it, but it’s so good, you will have to stop yourself from going back for more!

My workouts like mentioned in my last blog are going good. 🙂  I worked out Monday night using this work out DVD called “Slim in 6” and the first DVD is a lot of lunges and squats…. and O…M…G….. I have not been able to walk normal since Monday! We took Tuesday night off because (lets face it) neither Josh or I could move. Last night we took the pups out and walked a little over a mile and did the ABS workout part of the DVD… Today I still am pretty sore but I will be attempting  to make a fool out my self go to a Zumba class as my gym with Jessica. It will be a sight to see, that’s for sure! But we decided as long as we can laugh at ourselves (which I’m sure there will be a lot of) we can have a fun time!

Any way, it’s almost the weekend! Any one have fun plans? Hope everyone has had a good week so far!

Until next time,

WEST OUT!


First of all, I hope everyone had a fantastic Mothers Day! We (brothers and I)  are so blessed to be able to have a such a special mother to annoy LOVE!

Last week my dad dropped off a recipe to my moms favorite cake ever, Italian Cream Cake and asked if I would make it for mom for mother’s day, and of course I said yes!

That being said, I was quite nervous to mess it up! I love to cook and I like to think I’m good at it (or getting there) but I have not mastered BAKING. I have a sister in-law and best friend that are good at it, so I  dont need to be right!? But it’s for MY momma so I knew I wanted to do it myself for her 🙂

Verdict, it turned out super yummy and pretty good looking if I do say so my self 🙂 So In honor of mothers day, I will share the recipe that i made for my momma.

Italian Cream Cake

Ingredients For the Cake

  • 1 (18 1/4 ounce) white cake mix
  • 1 (3 1/2 ounce) package instant vanilla pudding
  • 1 1/2 cups water
  • 4 eggs
  • 1/2 cup canola oil
  • 1 cup chopped walnuts
  • 2 cups flaked coconut

Ingredients For the Frosting (best part of any cake)

  • 3 tablespoons butter, softened
  • 6 ounces cream cheese, softened
  • 1 -2 tablespoon cream
  • 2 1/2 cups confectioners’ sugar
  • 1 1/2 cups flaked coconut
Directions
Preheat oven to 350 degrees

In a large mixing bowl add the cake mix, vanilla pudding, water, eggs and oil. With electric mixer, beat for 2 minutes at medium speed. Fold in the chopped nuts and coconut. Divide the batter into 2 9″ round cake pans that have been sprayed with non- stick cooking spray. Bake for 30minutes or until toothpick inserted in the center comes out clean. Cool completely before frosting. In a medium-sized mixing bowl, blend the butter and cream cheese. Add the confectioners’ sugar and enough cream to make it a smooth spreading consistency. Frost cake with frosting and sprinkle with toasted coconut.
(to toast the coconut, just spread it on a baking sheet sprayed with non stick spray at 350 degrees and just watch it until it turns “toasty”)

*you can also make this in a 9 x 13 greased pan, but the “traditional” way is 2 round cakes stacked on top of each other with frosting in the middle *
I was able to use my new cake stand to take it over to my mom’s house!
So after all the junk food we ate all weekend (and lately) Josh  and I  will be getting back into the swing of things with working out and healthy eating (with the exception of the 1 wine class we are going to on Tuesday and the Winery we will be visiting on Saturday… Hey a girls gotta have some wine! 🙂 ) . So there will be many healthy recipes coming this week (pending they are yummy as well as healthy) like balsamic chicken and veggies, and homemade hummus (that’s for me, Josh prob wont eat it) and several others.
If you have a favorite recipe to share with me that is healthy please let me know! With school out I will have more time in the evenings to cook!
WEST OUT!

First of all TGIF!!

Second of all, I realize I just posted a recipe yesterday (am I crazy for posting 2 recipes back to back… ya maybe) but I made this Hawaiian Chicken last night, and it was stupid good and knew I had to share it especially now that its grilling time!

Hawaiian Grilled Chicken
Source: The girl who ate everything

3 pounds of boneless skinless chicken thighs
2 cups soy sauce  (I used 1 cup low sodium soy sauce and 1 cup regular soy sauce)
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped (save some to put on top of the chicken)
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk (Josh accidentally used coconut cream, and it worked just fine, and we usually have that on hand..to make Piña coladas hello!)

Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and
coconut milk (or coconut cream) in a large bowl. Marinade chicken for at least 4 hours or overnight to make sure the flavor gets infused. Reserve some of the marinade before adding the chicken so you can baste the chicken in it when it’s on the grill.

Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use an indoor grill pan.

Add some green onions when you serve, then FEAST! It was yumm-o!  I served it along side some coconut rice (just replace the water with coconut milk and cook it the same way and a pinch of salt) and stir fry vegetables ( I took some of the reserved marinade and added a few spoonfuls of  it to the vegetables while they were cooking)

Hope you enjoy this as much as Josh and I did! 🙂

Have a great weekend and remember that Mothers Day is on Sunday, so Happy (early) Mothers Day to all you spectacular mommas out there!

WEST OUT!


Good Morning!!!!!!!

So confession, at my house we probably go through a bag of chips and bottle of salsa a week… (Sad but true)

Now I’m not a huge “omg whats in my food” person, but I did get to thinking about all the “extras” that are in the salsa that we get.

I found a recipe that looked easy enough and thought, “What the heck, I’ll give it a try!” I’m so glad I did! This recipe is so fresh, healthy, refreshing, natural and yummy!

 

RESTAURANT STYLE SALSA

Image

Ingredients
1 (14.5 ounce) can stewed tomatoes (I use organic ones)
1 (14.5 ounce) can Rotelle tomatoes (If you like it hotter, use a can of hot rotelle)
½ onion, finely diced
1 teaspoon minced garlic
½ lime, juiced
3 tablespoons chopped fresh cilantro
1-2 green onions, chopped
1 jalapeno, chopped, with most of the seeds removed (optional) (I add 2 jalapeno, Josh likes a kick to it)
1 Habanero, chopped and seeds removes  (optional) (don’t touch these, I put a bag around my hand when I cut these little monsters)
1 teaspoon salt
1 teaspoon sugar
Dash pepper

Directions

Place all ingredients in a blender or food processor. Blend to desired consistency.  Serve with tortilla chips.

Adapted from allrecipes.com

Josh will honestly go to the store just to get these ingredients because he loves this so much! This does make a lot (for the average salsa eater),and should be good for a while in your refrigerator if you store it properly. We store it in a glass container that we got from sprouts and it seems to do the trick 🙂

So if you are a salsa junky like us, give this a try! Let me know how you like it!

WEST OUT!


Whew!

What a CRAZY past few days it’s been! (Sorry Clay, i haven’t had time to blog, hope you made it through the week with out it ;))  On Wednesday I left work at noon. I was planning to leave at 2:30 because in my perfect plan, I was going to be all packed and ready to go the night before, but my class on Tuesday that usually gets out at 6:30 ended up going until 9:00 and I still had a paper to write (that I forgot about procrastinated on) that was due at midnight. Needless to say, my master plan didn’t work out very well, or like I wanted it to. But no worries! I got home on Wednesday, packed and went to pick up my road trip buddy Kaitlynn!! We left about 3:30 and got to San Angelo around 7:15. My rents and the gymnasts had already left for dinner so we were on our own. We ended up at Olive Garden (yumm!) Side note for if you ever go to San Angelo, DON’T ORDER WATER!! It’s super nasty!

Anyway, Thursday started the gymnastic meet and thankfully the men went in the afternoon! The poor girls had to be at the gym practicing at 8:30! Everyone did AWESOME!!

During the mornings Kaitlynn and I hit the pool! I love the pool, just to relax and lay out… (Ahhh I wish I was at a pool right now!) It was like 95 degrees! (My up North followers, this is typical Texas weather, pushing 100 at the start of May 🙂 )

The 3 girls ended up making it to the National Meet!! We were soo excited for them!!

On Saturday we left for home about 3:15 and made it back by 7:30ish. I really had a blast getting to talk with Kaitlynn (I’ll be honest, totally thought she was shy; but was ecstatic when I realized i was wrong!) We literally talked and laughed for the entire ride!!

Made some great memories this past weekend! The only thing missing was Josh who couldn’t get of work and had to take care of the pups.

Here are just a few pics from this weekend

On the road!! Don’t worry moms, weren’t actually driving!

Jared and I before the first day of the meet!

All of the boys!

The loan Central Man!

Thumbs up from the brother 🙂

The FAM!

The icing on the cake was the fact that Dad was able to be on the floor with him again this time around!

 

So, thanks for the memories kid! Its been fun watching you become so good at what you do! And it was a great end to your high school career of gymnastics 🙂

 

Last but not least, IT”S SUMMER TIME Y’ALL tomorrow I am turning my last assignment until the fall and I’m not gonna lie, my heart is happy!:)

 

Will be posting a recipe soon that Josh can’t get enough of, he literally goes to the store to get these ingredients just so I can make it.. Stay tune

 

WEST OUT!